This version is closest to the one I used to make. 6 servings at 485 calories, 28g fat, 43g carbs, 27g protein, 1362mg sodium per serving. Hmm. Not great. Let’s make changes.
Low fat/low sodium swaps. Duh. No salt. Two diced tomatoes and two diced jalapeños replace the canned tomatoes and green chilies. Soups are replaced with 2 cups of fat free sour cream and one cup of mushrooms sliced. Because the vegetables are raw they are going to provide the extra moisture the dish needs without getting soupy. 6 servings at 479 calories, 25g fat, 38g carbs, 28g protein and 372 mg sodium per serving.
However, my version in my recipe stash was even more simplified so, I took it low carb. This soupy mess is perfect since the kiddos can stuff it into taco shells for the high carb meal they love with no extra fuss for us tired parents.
- 2 cups cooked chicken, cooked
- 1 cup mushrooms
- 1 cup diced tomatoes and green chilies
- 8 ounces sour cream
- 2 cups cheddar, shredded
Mix together and spread in a greased 9×13 pan. Bake at 350° for 45 minutes.
Only 4 servings 431 calories, 36g fat, 8g carbs, 32g protein and 861mg sodium per serving.
Seriously, it was so good we had more than 1 serving.
As usual if you find errors, please let me know!