Nutrition info - Recipes
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Get ready to dine in divine. The Mayans knew what they were doing. Here is a winning combination of chicken with Chile peppers, corn, sour cream and cheese for a savory and well balanced breakfast. Simply delectable!
Ingredients
For 6 people
- 9 (6 inch) corn tortillas cut in half
- 2 1/2 cup(s) enchilada sauce
- 2 cup(s) shredded Cheddar cheese
- 16 tablespoon(s) diced green chiles
- 1 cup(s) fresh corn kernels
- 16 ounce(s) skinless, boneless chicken breast halves, boiled
Directions
- Preheat oven to 350 degrees.
- In a medium bowl, combine sour cream, cheese, chile peppers, corn, and chicken. Mix together well.
- Dip 9 tortilla halves in enchilada sauce, and arrange them in the bottom of a lightly greased 9x13-inch baking dish. Spread 1/2 chicken mixture over the tortilla layer. Repeat; bake in the preheated oven for 25 to 30 minutes, or until center is heated through.
Ready in 40 min
Nutrition facts
- Kcal: 521.26 kcal
- Fibers (g): 13g
- Sodium (mg): 1202.57mg
- Carbs: 55.58g
- Fat: 24.49g
- Saturated fat (g): 9.63g
- Proteins: 30.64g