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Mexican Casserole

chef.alburt's picture
Ingredients
  Canned cream of chicken soup 10 1⁄2 Ounce (1 Can)
  Pasteurized processed cheese 4 Ounce (1/2 Of A 8 Ounce Jar / 1/2 Cup)
  Milk 1⁄2 Cup (8 tbs)
  Canned boneless chicken 10 Ounce, diced (2 Cans Of 5 Ounce Each)
  Canned green chilies 1⁄4 Cup (4 tbs), chopped
  Instant minced onion 1 Tablespoon
  Corn chips 6 Ounce (1 Package / 6 Cups)
Directions

Combine soup, cheese, and milk.
Beat with rotary beater till smooth.
Stir in chicken, chilies, and onion.
In a 10 x 6 x 1 1/2-inch baking dish, layer half the corn chips and half the cheese mixture.
Repeat layers ending with cheese mixture.
Bake uncovered at 350° about 30 minutes.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Meat
Interest: 
Quick
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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4.376925
Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1962 Calories from Fat 1080

% Daily Value*

Total Fat 121 g185.6%

Saturated Fat 34.1 g170.7%

Trans Fat 0 g

Cholesterol 225.1 mg75%

Sodium 4574.4 mg190.6%

Total Carbohydrates 134 g44.5%

Dietary Fiber 6.4 g25.7%

Sugars 15.6 g

Protein 88 g175.3%

Vitamin A 30% Vitamin C 19.9%

Calcium 89.8% Iron 20.2%

*Based on a 2000 Calorie diet

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Mexican Casserole Recipe