Mexican Chicken Casserole
Prep
10m
Cook
6h
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Casserole
| 4 large skinned chicken breast halves, pounded thin. |
| 3 ounce cream cheese |
| 3/4 cup grated Monterrey Jack or cheddar cheese |
| 4 ounces green chilis |
| 1/2 tsp chili powder |
| 1 dash salt & pepper to taste |
| 1 10.5 can cream of mushroom soup |
| 1/2 cup hot green enchilada sauce |
Mexican Chicken Casserole Directions
- Combine cream cheese, shredded cheese, chilis, chili powder, salt and pepper.
- Place a generous dollop on each flattened chicken breast, then roll up.
- Place chicken rolls in the corockpot, seam side down.
- Top chicken breast rolls with remaing chees mixture, soup and enchilada sauce.
- Cover and cook low for 6 - 7 hours.
Nutrition facts
Per Serving
| Kcal: | 974 kcal |
| Fibers (g): | 0.3g |
| Sodium (mg): | 6118mg |
| Carbs: | 56g |
| Sugar (g): | 12.5g |
| Fat: | 62.4g |
| Saturated fat (g): | 20.5g |
| Cholesterol: | 119mg |
| Proteins: | 46.1g |
