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Spicy Mexican Chicken Scalloped Potatoes

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Spicy Mexican Chicken Scalloped Potatoes
  • Prep Time 15 min
  • Total Time 40 min
  • Servings 10
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This main dish casserole will be a hit with the family, and a great alternative to taco night!

Ingredients

2
boxes (4.7 oz each) Betty Crocker™ scalloped potatoes
1 1/3
cups milk
2
tablespoons butter
3
cups Mexican tortilla chicken stock
1
can (14.5 oz) stewed Mexican style tomatoes, drained, juices reserved, tomatoes chopped
2
cups cubed cooked chicken
1 1/2
teaspoons finely chopped chipotle chiles in adobo sauce (from 7-oz can)
3
cups crushed nacho-flavored tortilla chips

Directions

  • 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • 2 Make potatoes as directed on box for stove-top directions, substituting tortilla chicken stock and reserved tomato juices for the water. Stir in chicken and chiles; pour into baking dish. Top with tomatoes; sprinkle with tortilla chips.
  • 3 Bake 12 to 15 minutes or until sauce is bubbling. Let stand 5 minutes before serving (sauce will thicken as it stands).
Tips  

If you can't find Mexican tortilla chicken stock, simply substitute regular chicken stock or chicken broth.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
100
)
Daily Value
Total Fat
11g
17%
(
Saturated Fat
3 1/2g
16%
,
Trans Fat
0g
)
Cholesterol
35mg
11%
Sodium
1060mg
44%
Potassium
700mg
20%
Total Carbohydrate
41g
14%
(
Dietary Fiber
2g
9%
,
Sugars
6g
)
Protein
13g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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