Chopandangos
Prep: 15 min
Cook: 30 min
Total: 45 min
Serves: 6
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Crispy corn tortillas cradle a scrumptious medley of tender chicken and zesty green chilies in this comforting casserole. As it bakes, the layers meld together, creating a delightful harmony of flavors, with the gooey Monterey Jack cheese adding a luscious touch. Perfect for a cozy family dinner or a gathering with friends, chopandangos will warm hearts and satisfy appetites, making it a dish everyone will want to dive into.
Ingredients
Ingredients
- 1 Dozen Corn Tortilla
- 1 Cup Hot Fat
- 1 - Chicken - Boned
- 4 Oz Green Chilies - Chopped
- 2 Large Tomato - Chopped
- 1/8 Tsp Garlic Powder
- 2 Tbsp Onion - Chopped
- 1 Cup Chicken Broth
- 1 Cup Evaporated Milk
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 1 Lb Monterrey Jack Cheese - Grated
Directions
Directions
- Dip tortillas in hot fat; blot excess fat with paper towels.
- Arrange 6 tortillas in 2-quart casserole.
- Mix remaining ingredients, except cheese, in bowl.
- Pour half the chicken mixture over tortillas; sprinkle with half the cheese.
- Repeat layers.
- Bake at 350 degrees for 30 minutes.
Nutrition
Per serving · 6 servingsCalories
550
Fat
36 g
Saturated fat
18 g
Carbohydrates
38 g
Sugar
3 g
Fiber
3 g
Protein
25 g
Sodium
800 mg
Cholesterol
90 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 Dozen Corn Tortilla
- 1 Cup Hot Fat
- 1 - Chicken - Boned
- 4 Oz Green Chilies - Chopped
- 2 Large Tomato - Chopped
- 1/8 Tsp Garlic Powder
- 2 Tbsp Onion - Chopped
- 1 Cup Chicken Broth
- 1 Cup Evaporated Milk
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 1 Lb Monterrey Jack Cheese - Grated
