Directions:
- Bring saucepan of water and Creole seasoning to a boil; cook chicken in the seasoned boiling water until no longer pink in the center, 10 to 15 minutes. Drain and shred chicken.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix mushroom soup, tomatoes with green chile peppers, and corn together in a bowl.
- Spread half the tortilla chips in the bottom of a 9x13-inch casserole dish; top with half the chicken, half the mushroom soup mixture, half the Mexican cheese blend. Repeat layering with the remaining ingredients.
- Bake in the preheated oven until casserole is bubbling and cheese is melted, about 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.29 Kcal (659 kJ) | ||
| Calories from fat | 50.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.56g | 9% | |
|---|---|---|---|
| Cholesterol | 70.26mg | 23% | |
| Sodium | 443.43mg | 18% | |
| Potassium | 351.61mg | 7% | |
| Total Carbs | 3.66g | 1% | |
| Sugars | 0.39g | 2% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 24.02g | 48% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.1mg | 0% | |
| Calcium | 34.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 119.42 Kcal (500 kJ) | ||
| Calories from fat | 38.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.22g | 9% | |
|---|---|---|---|
| Cholesterol | 53.34mg | 23% | |
| Sodium | 336.67mg | 18% | |
| Potassium | 266.96mg | 7% | |
| Total Carbs | 2.78g | 1% | |
| Sugars | 0.3g | 2% | |
| Dietary Fiber | 0.27g | 1% | |
| Protein | 18.24g | 48% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.1mg | 0% | |
| Calcium | 25.9mg | 3% | |
* 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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