Mexican Chicken II Recipe

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Mexican Chicken II
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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl combine the chicken, onion, garlic, 2 tablespoons chili powder and salt. Add the tomatoes with chiles and the Cheddar cheese. Mix well.
  3. Line a 9x13 inch baking dish with corn tortillas. Pour in the chicken mixture. Pour soup over all and spread. Sprinkle with additional chili powder for topping. Bake for 40 minutes or until bubbly. Let cool and serve with dollops of sour cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 471.97 Kcal (1976 kJ)
Calories from fat 270.36 Kcal
% Daily Value*
Total Fat 30.04g 46%
Cholesterol 74.46mg 25%
Sodium 1159.94mg 48%
Potassium 411.18mg 9%
Total Carbs 29.32g 10%
Sugars 1.89g 8%
Dietary Fiber 3.44g 14%
Protein 23.75g 47%
Vitamin C 2.3mg 4%
Iron 2.1mg 12%
Calcium 336.9mg 34%
Amount Per 100 g
Calories 251.58 Kcal (1053 kJ)
Calories from fat 144.11 Kcal
% Daily Value*
Total Fat 16.01g 46%
Cholesterol 39.69mg 25%
Sodium 618.3mg 48%
Potassium 219.18mg 9%
Total Carbs 15.63g 10%
Sugars 1.01g 8%
Dietary Fiber 1.84g 14%
Protein 12.66g 47%
Vitamin C 1.2mg 4%
Iron 1.1mg 12%
Calcium 179.6mg 34%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.3
  • 13

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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