PAM® Original No-Stick Cooking Spray
2-1/2 cups cubed cooked chicken
2 cups shredded Cheddar cheese, divided (2 cups = 8 oz)
1 can (10-3/4 oz each) cream of mushroom soup
1 can (10-3/4 oz each) cream of celery soup
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 can (8 oz each) diced green chilies
3/4 cup sliced green onions
12 flour tortillas (8 inch), each cut into 6 triangular wedges
1 tablespoon sliced green onions
Nutrition information
| % Daily Value | ||
|---|---|---|
| Total Fat | 20 g | 30% |
| Saturated Fat | 9 g | 43% |
| Cholesterol | 71 mg | 24% |
| Sodium | 1296 mg | 54% |
| Carbohydrate | 44 g | 15% |
| Dietary Fiber | 3 g | 10% |
| Protein | 28 g | 55% |
| Vitamin C | 10 mg | 16% |
| Calcium | 313 mg | 31% |
| Iron | 4 mg | 21% |
| Vitamin A | 611 iu | 12% |
| Calories | 469 kcal | 23% |
| Sugars | 5 g | 1% |
Preheat oven to 375°F. Spray 2-1/2-quart or 11x7-inch baking dish with cooking spray; set aside.
Combine chicken, 1 cup of the cheese, both soups, undrained tomatoes, green chilies and the 3/4 cup green onions in large bowl; set aside. Mix 60 tortilla wedges into chicken mixture; spoon mixture into baking dish.
Bake uncovered 30 minutes or until hot.
Remove from oven and tuck the remaining 12 tortilla wedges around inside edge of baked dish; top with the remaining 1 cup cheese. Bake an additional 5 minutes. Garnish with the 1 tablespoon green onions.
