Photo: K8
Estimated Nutrition (whole recipe, rough)
740
Calories
65g
Protein
16g
Fat
85g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Yogurt | 170g plain Greek | 100 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup chopped onion, divided
- 1 4-ounce can chopped green chiles, drained
- 1/2 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1 15-ounce can tomato sauce
- 1/2 cup chicken broth
- 2 cups cooked chicken breast chunks
- 3 cups cooked rice
- 1 cup sour cream
- 2 cups (8 ounces) grated Cheddar cheese, divided
- 1 1/2 cups crushed corn chips
- =
Directions
1
Combine 3/4 cup onion, chiles, cumin, oregano, tomato sauce and broth in 2-quart saucepan. Cook over low heat about 10 minutes. Add chicken. Stir together rice and sour cream. Spoon into shallow 2-1/2-quart casserole. Sprinkle with 1 cup cheese; pour sauce over all. Top with remaining 1 cup cheese and remaining 1/4 cup onion; sprinkle with corn chips. Bake at 350 degrees 25 minutes.
Recipe sourced from
fandom