Nutrition balance score
Good
Glycemic Index
49
Low
Nutrition per serving
Calories3505.3 kcal (175%)
Total Fat136.4 g (195%)
Carbs310.5 g (119%)
Sugars16 g (18%)
Protein242 g (484%)
Sodium6592.4 mg (330%)
Fiber17.3 g (62%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1.5 lbsboneless skinless chicken breasts
cooked and cut into bite size pieces
10.75 ouncecream of mushroom soup
10.75 ouncecream of chicken soup
10 ounceRotel
can, drain excess liquid
½ cupsour cream
¼ cupmilk
1 teaspoongarlic powder
1 ½ cupMexican blend cheese
shredded, divided in half
12corn tortillas
prepared/, softened, Flour tortillas can be substituted for corn - I highly recommend using corn If you use flour tortillas, skip the softening process
fresh lime
optional, cut into wedges
fresh cilantro
optional
Instructions
Step 1
Preheat oven to 350 degrees F. Spray a 9×13 baking dish with non-stick cooking spray.
Step 2
Prepare your corn tortillas (see note below) and set aside. In a large bowl mix the soups, rotel, sour cream, garlic powder and milk. Reserve 3/4 of the mixture and set aside. With the remaining 1/4 of mixture, add the cooked chicken and 3/4 cup shredded cheese. Next, add a little sauce to the bottom of the baking pan, enough to coat the bottom lightly (see photo). Spoon chicken mixture into each tortilla, roll and place seam down in baking dish, side by side (see photo). Spoon the reserved sauce evenly over rolled tortillas and top with remaining cheese.
Step 3
Place in oven on middle rack and bake for approximately 30-35 minutes until cheese bubbles. Serve hot with fresh cilantro sprinkled on top and fresh squeezed lime juice. Enjoy!
Notes
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