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9Ingredients
3Hours
320Calories
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Ingredients
US|METRIC
16 SERVINGS
- 3 chicken breasts (cooked and cubed or shredded)
- 1 can cream of chicken soup
- 20 oz. green enchilada sauce
- 20 corn tortillas
- 1 onion (chopped)
- 1 can cream of mushroom soup
- 1 1/2 cups sour cream
- 9 oz. diced green chilies (peeled)
- 4 cups Mexican cheese (shredded, mix, can use cheddar cheese too)
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium1010mg42% |
| Potassium320mg9% |
| Protein20g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber3g12% |
| Sugars6g |
| Vitamin A10% |
| Vitamin C10% |
| Calcium30% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Robin Cox 3 years ago
Maxing can be used as amin course or as a dip I use more cheese and very carefully layer the torrtilla so they cover the entire space using the smaller size and chtint them up worked well
Lisa Fidler 7 years ago
I decided to switch out chicken with venison beef and altered the amount of green enchilada sauce. I also bought medium green chilis to increase the flavor. I put this in the Ninja for 3 hours on high and it was ready to serve! My family and friends LOVED it and wanted the recipe. I garnished with guacamole and a chip on top and served after it cooled for 10 minutes. This makes a lot of food and I highly recommend this for family dinners.