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- 6 large bone-in chicken breast halves
- 1 (10 ounce) can cream of mushroom soup
- 1 (10 ounce) can cream of chicken soup
- 1 (15 ounce) can chili, no beans
- 1 cup picante sauce
- 1/2 cup milk
- 1 small onion, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 12 corn tortillas, torn into strips
- 1 (8 ounce) package shredded Cheddar cheese
- 1 (8 ounce) package shredded Monterey Jack cheese
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|Serving Size 1/8 of a recipe|
|Amount Per Serving|
|Total Fat 30.4g|
|Saturated Fat 15.1g|
|Total Carbohydrate 32.4g|
|Dietary Fiber 5g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|