Directions:
- Sear the chicken breasts in 2 tablespoons of the oil just until medium-rare (sounds gross, but probably so the chicken won't dry out in the oven). Remove from pan and julienne. Set aside.
- Add the remaining 2 tablespoons of oil to the pan and saute the onions, poblanos and garlic until the onions are transparent.
- Add the mushrooms, tomatoes, cilantro, mushroom soup and the cream. Simmer for 5 minutes and season to taste with salt & pepper.
- Line the bottom of a casserole dish with tortilla chips. Crumble half of the ricotta over the chips, then sprinkle with half of each of the Monterey Jack, chicken and mushroom soup mixture. Repeat the layers, ending with a sprinkle of the chips.
- Bake 350* for 30-40 minutes until bubbly and brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 833.07 Kcal (3488 kJ) | ||
| Calories from fat | 457.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.88g | 78% | |
|---|---|---|---|
| Cholesterol | 179.01mg | 60% | |
| Sodium | 1012.35mg | 42% | |
| Potassium | 859.32mg | 18% | |
| Total Carbs | 41.29g | 14% | |
| Sugars | 3.17g | 13% | |
| Dietary Fiber | 3.47g | 14% | |
| Protein | 54.78g | 110% | |
| Vitamin C | 4mg | 7% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.8mg | 4% | |
| Calcium | 546.7mg | 55% | |
| Amount Per 100 g | |||
| Calories | 186.17 Kcal (779 kJ) | ||
| Calories from fat | 102.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.37g | 78% | |
|---|---|---|---|
| Cholesterol | 40mg | 60% | |
| Sodium | 226.23mg | 42% | |
| Potassium | 192.03mg | 18% | |
| Total Carbs | 9.23g | 14% | |
| Sugars | 0.71g | 13% | |
| Dietary Fiber | 0.78g | 14% | |
| Protein | 12.24g | 110% | |
| Vitamin C | 0.9mg | 7% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.2mg | 4% | |
| Calcium | 122.2mg | 55% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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