See full recipe on: Food.com
Ingredients |
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2 cups chicken breasts, cooked and shredded |
1 teaspoon sugar |
1/2 cup thick & chunky salsa |
1 (19 ounce) can mild enchilada sauce |
1 (11 ounce) can whole kernel corn, drained |
2 cups tortilla chips, coarsely broken |
1/4 cup green onion, sliced |
1 medium tomato, chopped (3/4 cup) |
1 cup monterey jack and cheddar cheese blend, shredded (try to use the kind with jalapeno peppers cheese blend) |
Nutrition 10 servings |
Per Serving | % Daily Value |
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Calories | 240 | — |
Fat | 11g | 17% |
Carbs | 19g | 6% |
Protein | 15g | 30% |
Fiber | 2g | 9% |
Cholesterol | 40mg | 13% |
Sodium | 739mg | 30% |
Preparation |
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