Directions:
- Distribute the chicken evenly over the bottom of a 13x9 inch baking dish (glass or ceramic); set aside.
- In a skillet, heat the oil over medium heat.
- Add in the onion and bell pepper; stir/saute for 3-4 minutes or until the veggies are softened.
- Distribute the onion/pepper mixture evenly over the chicken.
- Spread the chili evenly over the top.
- Distribute the pinto beans and then the tomatoes evenly over the top.
- Cut the Velveeta into thick slices and place them over the tomatoes.
- Bake in a 375° oven for 28-32 mintues or until the casserole is bubbly around the edges and the Velveeta is melted.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 490.48 Kcal (2054 kJ) | ||
| Calories from fat | 376.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.82g | 64% | |
|---|---|---|---|
| Cholesterol | 145.35mg | 48% | |
| Sodium | 841.55mg | 35% | |
| Potassium | 373.57mg | 8% | |
| Total Carbs | 9.03g | 3% | |
| Sugars | 4.3g | 17% | |
| Dietary Fiber | 2.3g | 9% | |
| Protein | 21.08g | 42% | |
| Vitamin C | 25.8mg | 43% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 11.7mg | 65% | |
| Calcium | 145.7mg | 15% | |
| Amount Per 100 g | |||
| Calories | 265.55 Kcal (1112 kJ) | ||
| Calories from fat | 203.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.64g | 64% | |
|---|---|---|---|
| Cholesterol | 78.7mg | 48% | |
| Sodium | 455.63mg | 35% | |
| Potassium | 202.26mg | 8% | |
| Total Carbs | 4.89g | 3% | |
| Sugars | 2.33g | 17% | |
| Dietary Fiber | 1.25g | 9% | |
| Protein | 11.41g | 42% | |
| Vitamin C | 14mg | 43% | |
| Vitamin A | 0.3mg | 21% | |
| Iron | 6.3mg | 65% | |
| Calcium | 78.9mg | 15% | |
* 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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