Directions:
- Combine tortilla chips and butter; stir well.
- Firmly press into bottom of 10” spring form pan; set aside.
- Beat cream cheese until creamy; add eggs one at a time beating well after each addition.
- Add mayonnaise, taco seasoning and flour; beat at low speed until smooth.
- Stir in chicken and cheese.
- Pour batter into prepared pan.
- Bake at 325 for 55 minutes.
- Spread sour cream on top of cheesecake and bake 10 additional minutes.
- Let cool to room temperature in pan on wire rack.
- Cover and chill at least 8 hours.
- To serve carefully remove sides of pan.
- Arrange toppings on cheesecake.
- Serve with picante sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 326.31 Kcal (1366 kJ) | ||
| Calories from fat | 201.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.41g | 34% | |
|---|---|---|---|
| Cholesterol | 108.42mg | 36% | |
| Sodium | 308.84mg | 13% | |
| Potassium | 100.97mg | 2% | |
| Total Carbs | 20.67g | 7% | |
| Sugars | 0.62g | 2% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 11.89g | 24% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.6mg | 3% | |
| Calcium | 182.7mg | 18% | |
| Amount Per 100 g | |||
| Calories | 338.9 Kcal (1419 kJ) | ||
| Calories from fat | 209.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.27g | 34% | |
|---|---|---|---|
| Cholesterol | 112.61mg | 36% | |
| Sodium | 320.76mg | 13% | |
| Potassium | 104.86mg | 2% | |
| Total Carbs | 21.47g | 7% | |
| Sugars | 0.64g | 2% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 12.35g | 24% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.6mg | 3% | |
| Calcium | 189.7mg | 18% | |
* 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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