Directions:
- In a large nonstick skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder.
- Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 357.2 Kcal (1496 kJ) | ||
| Calories from fat | 138.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.36g | 24% | |
|---|---|---|---|
| Cholesterol | 42.09mg | 14% | |
| Sodium | 529.68mg | 22% | |
| Potassium | 432.27mg | 9% | |
| Total Carbs | 37.38g | 12% | |
| Sugars | 2.64g | 11% | |
| Dietary Fiber | 3.88g | 16% | |
| Protein | 19g | 38% | |
| Vitamin C | 33.4mg | 56% | |
| Iron | 1.5mg | 8% | |
| Calcium | 90.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 170.04 Kcal (712 kJ) | ||
| Calories from fat | 65.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.31g | 24% | |
|---|---|---|---|
| Cholesterol | 20.04mg | 14% | |
| Sodium | 252.15mg | 22% | |
| Potassium | 205.78mg | 9% | |
| Total Carbs | 17.79g | 12% | |
| Sugars | 1.26g | 11% | |
| Dietary Fiber | 1.85g | 16% | |
| Protein | 9.04g | 38% | |
| Vitamin C | 15.9mg | 56% | |
| Iron | 0.7mg | 8% | |
| Calcium | 42.9mg | 9% | |
* 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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