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Spicy Mexican Chicken Scalloped Potatoes

  • Prep 15 min
  • Total 40 min
  • Servings 10

This main dish casserole will be a hit with the family, and a great alternative to taco night! ...MORE+ LESS-

Ingredients

2
boxes (4.7 oz each) Betty Crocker™ scalloped potatoes
1 1/3
cups milk
2
tablespoons butter
3
cups Mexican tortilla chicken stock
1
can (14.5 oz) stewed Mexican style tomatoes, drained, juices reserved, tomatoes chopped
2
cups cubed cooked chicken
1 1/2
teaspoons finely chopped chipotle chiles in adobo sauce (from 7-oz can)
3
cups crushed nacho-flavored tortilla chips

Steps

Hide Images
  • 1
    Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • 2
    Make potatoes as directed on box for stove-top directions, substituting tortilla chicken stock and reserved tomato juices for the water. Stir in chicken and chiles; pour into baking dish. Top with tomatoes; sprinkle with tortilla chips.
  • 3
    Bake 12 to 15 minutes or until sauce is bubbling. Let stand 5 minutes before serving (sauce will thicken as it stands).

Expert Tips

  • If you can't find Mexican tortilla chicken stock, simply substitute regular chicken stock or chicken broth.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
3 1/2g
16%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
1060mg
44%
Potassium
700mg
20%
Total Carbohydrate
41g
14%
Dietary Fiber
2g
9%
Sugars
6g
Protein
13g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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