Directions:
- Preheat oven to 350*.
- In a large mixing bowl, combine chicken, enchilada sauce, mushroom soup, onion and garlic powder.
- Line a greased 12x8 inch baking pan with 2/3 of chips. Pour chicken mixture over chips. Sprinkle with cheese and cover with remaining chips.
- In a small saucepan, combine bouillon cubes and boiling water; stir until disspolved. Pour over mixture in dish. Sprinkle with parsley flakes and paprika.
- Bake for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 207.1 Kcal (867 kJ) | ||
| Calories from fat | 132.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.73g | 23% | |
|---|---|---|---|
| Cholesterol | 42.44mg | 14% | |
| Sodium | 665.67mg | 28% | |
| Potassium | 78.88mg | 2% | |
| Total Carbs | 8.43g | 3% | |
| Sugars | 0.51g | 2% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 10.85g | 22% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 0.3mg | 1% | |
| Calcium | 216.3mg | 22% | |
| Amount Per 100 g | |||
| Calories | 151.56 Kcal (635 kJ) | ||
| Calories from fat | 97.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.78g | 23% | |
|---|---|---|---|
| Cholesterol | 31.05mg | 14% | |
| Sodium | 487.13mg | 28% | |
| Potassium | 57.72mg | 2% | |
| Total Carbs | 6.17g | 3% | |
| Sugars | 0.37g | 2% | |
| Dietary Fiber | 0.45g | 2% | |
| Protein | 7.94g | 22% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.4mg | 20% | |
| Iron | 0.2mg | 1% | |
| Calcium | 158.3mg | 22% | |
* 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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