Directions:
- Remove meat from bones; discard bones. Shred chicken with two forks and set aside. In a large bowl, combine the tomatoes, soups, milk and seasonings. Transfer 3-1/2 cups to another bowl; add chicken and cream cheese.
- Spread 1/4 cup soup mixture into each of two greased 13-in. x 9-in. baking dishes. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in baking dishes. Pour remaining soup mixture over tops; sprinkle with cheese.
- Bake one casserole, uncovered, at 350° for 30-35 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.
- To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 2 casseroles (5 servings each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 427.94 Kcal (1792 kJ) | ||
| Calories from fat | 199.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.15g | 34% | |
|---|---|---|---|
| Cholesterol | 56.88mg | 19% | |
| Sodium | 723.94mg | 30% | |
| Potassium | 210.6mg | 4% | |
| Total Carbs | 39.2g | 13% | |
| Sugars | 1.32g | 5% | |
| Dietary Fiber | 2.46g | 10% | |
| Protein | 18.76g | 38% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 3.2mg | 18% | |
| Calcium | 349.7mg | 35% | |
| Amount Per 100 g | |||
| Calories | 299.98 Kcal (1256 kJ) | ||
| Calories from fat | 139.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.53g | 34% | |
|---|---|---|---|
| Cholesterol | 39.87mg | 19% | |
| Sodium | 507.47mg | 30% | |
| Potassium | 147.63mg | 4% | |
| Total Carbs | 27.48g | 13% | |
| Sugars | 0.93g | 5% | |
| Dietary Fiber | 1.73g | 10% | |
| Protein | 13.15g | 38% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 2.2mg | 18% | |
| Calcium | 245.2mg | 35% | |
* 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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