Gringo Chicken
Ingredients
- 3 lbs boneless chicken breasts ⓘ
- 1 onion, medium chopped ⓘ
- 1 clove garlic, minced ⓘ
- 1 red bell peppers or 1 green bell pepper, chopped ⓘ
- 3 tablespoons margarine
- 1 can Rotel tomatoes & chilies ⓘ
- 1 can condensed cream of mushroom soup ⓘ
- 10 ounces chicken broth ⓘ
- 12 6-inch corn tortillas ⓘ
- 1 lb monterey jack cheese, shredded ⓘ
Instructions
- Cook chicken breasts in microwave until done.
- Cut meat into chunks.
- Set aside.
- Saute onions, garlic, and pepper in margarine over mediuom heat until limp.
- Mix together the canned ingredients and chicken broth.
- Add sauteed ingredients.
- Mix well.
- Tear tortillas into fourths.
- Dip half of the tortilla pieces in the soup mixture and lay them in bottom of a baking dish.
- Cover with half of the soup mixture, then half of the chicken, and half of the cheese.
- Repeat.
- Bake at 350 for 20-30 minutes, until bubbly.
Nutrition & Diet Analysis (per serving)
472
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).