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Nutrition Facts
Serving Size 228 g
(Approx. 6 Servings)
Amount Per Serving
Calories 440 Calories From Fat 210
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 120 mg 40%
Sodium 850 mg 35%
Total Carbohydrate 28 g 9%
Dietary Fiber 2 g 8%
Sugars 4 g
Protein 29 g
Vitamin A 15% Iron 8%
Vitamin C 20% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
30 Minute Tex Mex Chicken Casserole
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
6  People


Recipe makes 6 Servings

12 Oz H-E-B Fully Cooked Shredded Chicken, heated according to package directions
5 Oz diced tomatoes and green chiles, drained
10 1/2 Oz H-E-B Select Ingredients Cream of Poblano Soup
1/4 cup(s) heavy cream
2 cup(s) H‑E‑B Select Ingredients Mexican Thick Cut Shreds, divided use
1 Tbsp vegetable oil, divided use
12 corn tortillas
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Preheat oven to 375°F. Lightly spray a casserole dish with non-stick cooking spray.
In a large pan over medium-high heat combine warmed shredded chicken, diced tomatoes and chiles (to taste), poblano soup and cream. Stir until combined and bring to a light simmer.
Once simmering add 1 cup of cheese and stir to melt, about 1 minute. Set aside.
In a small pan over medium-high heat add about 1 teaspoon of oil and warm corn tortillas one at a time for few seconds on each side. Repeat with all tortillas and keep warm.
Place 4 tortillas on bottom of dish and layer about a cup of chicken mixture, 4 more tortillas and so on. Top evenly with remaining cheese.
Bake about 15 to 20 minutes or until cheese is melted and bubbly.


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