Chicken Tortilla Casserole California Style Food

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TORTILLA CASSEROLE



Tortilla Casserole image

Provided by Sandra Lee

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 15

8 corn tortillas
1 1/4 cups chicken broth, divided
2 tablespoons olive oil
1 cup frozen chopped onions
1 cup frozen chopped green pepper
1 1/2 tablespoons minced garlic
1 (8-ounce) package fresh sliced mushrooms
1 pound ground turkey breast
2 cups plain yogurt
1 (15-ounce) can diced tomatoes
3 tablespoons fine flour (recommended: Wondra Flour)
2 tablespoons chili seasoning
1 (15-ounce) can artichoke hearts in water, drained and chopped
1 1/2 cups organic shredded jack cheese
1/2 cup crushed baked tortilla chips

Steps:

  • Preheat oven to 350 degrees F.
  • Place tortillas in a pie plate with 1 cup broth. Turn once in awhile to ensure all tortillas are soaked, set aside.
  • Place a large nonstick skillet over medium-high heat and add olive oil. Saute onions, peppers, garlic and mushrooms for 5 minutes until slightly browned. Add turkey and cook until turkey is cooked through, about 7 to 9 minutes. Add remaining 1/4 cup chicken stock and remaining ingredients, except cheese and tortilla chips. Stir thoroughly and bring to a boil. Reduce heat and simmer for 5 minutes.
  • Place 4 soaked tortillas in the bottom of prepared baking dish, tearing to fit. Layer half of turkey mixture and half of cheese. Repeat layers. Top with crushed tortilla chips. Place in oven and bake for 30 minutes.

CHICKEN TORTILLA CASSEROLE



Chicken Tortilla Casserole image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h30m

Yield 12 to 16 servings

Number Of Ingredients 32

1 1/2 cups rice
4 tablespoons olive oil
3 cups diced tomatoes (5 to 7 tomatoes, depending on size)
3 cloves garlic, minced
1 large onion, diced
4 teaspoons chili powder
2 teaspoons paprika
2 teaspoons cumin
2 boneless, skinless chicken breasts, cut into bite-sized pieces
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
One 15-ounce can pinto beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
One 16-ounce jar salsa verde
12 to 18 flour tortillas (or corn tortillas), depending on size
One 11-ounce can corn, drained
1 1/2 pounds grated Cheddar jack cheese
1 recipe Enchilada Sauce, recipe follows, or 2 cups store-bought red enchilada sauce
Sour cream, for serving
Chopped fresh cilantro, for serving
2 tablespoons olive oil
1/4 cup finely chopped red bell peppers
1/4 cup finely chopped onions
1 tablespoon finely chopped garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 beef, chicken or tomato bouillon cube
Kosher salt and freshly ground black pepper
1 tablespoon all-purpose flour
1/2 cup chicken stock
One 15-ounce can tomato sauce

Steps:

  • Cook the rice according to the package directions. Set aside.
  • Preheat the oven to 375 degrees F.
  • In a large skillet over medium-high heat, heat 2 tablespoons of the oil and add the tomatoes, garlic and onions. Stir and cook for a minute or 2. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. Stir and cook the mixture for another minute or 2 in order to release the flavors. Transfer the mixture to a bowl and set aside.
  • In the same skillet, heat the remaining 2 tablespoons oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and some salt and pepper and cook until the chicken is deep golden brown and done in the middle, 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Allow the sauce to boil until reduced by half, about 2 minutes. Stir in the pinto and kidney beans and set aside.
  • To assemble, pour half of the jar of salsa verde (about a cup) in the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Layer half of the tortillas on top of the salsa verde, overlapping the edges. Spoon the rice over the tortillas, spread the tomato mixture over the rice then sprinkle the corn over the tomatoes. Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the Enchilada Sauce. Next, add the remaining tortillas in a layer, pour on the rest of the salsa verde and Enchilada Sauce and sprinkle on the rest of the cheese.
  • Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until hot and bubbly, 15 to 20 minutes. Allow the casserole to sit for a few minutes before serving up to ensure it holds together. Serve with sour cream and cilantro for topping.
  • Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cube and some salt and pepper and cook until the spices darken and their flavors are released, about 2 minutes. Sprinkle in the flour, stir to combine and cook it for another minute. Add the stock and stir to combine, then allow the liquid to thicken. Add the tomato sauce and 1 1/2 cups water and bring to a boil. Cook until the sauce is nice and thick and reduced by about a third, 5 to 10 minutes.
  • Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (Alternatively, you can transfer it to a blender to puree it; just make sure the sauce is cooled, as blending hot liquids is dangerous!)
  • The sauce will keep in the refrigerator for up to a week and can also be frozen! Just reheat the sauce in a saucepan or skillet for whatever recipe calls for it.

CHICKEN TORTILLA CASSEROLE



Chicken Tortilla Casserole image

Wonderful - and easy, easy, EASY!

Provided by Erin Clifton

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 8

Number Of Ingredients 9

2 cups cooked, boneless and skinless chicken, cut into bite-sized pieces
4 tablespoons chicken stock
9 (6 inch) corn tortillas, cut into strips
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
1 (16 ounce) jar salsa
1 onion, shredded
8 ounces shredded Cheddar cheese

Steps:

  • In a bowl, mix soups, milk, salsa, and onion.
  • Put 3 to 4 tablespoons of chicken stock in a 9 x 13 inch baking dish. Add a layer of tortilla strips, and then a layer of chicken. Pour soup mixture over chicken and tortillas. Continue to layer in this order until dish is full. Top with cheese. Cover and refrigerate for 24 hours.
  • Bake at 300 degrees F (150 degrees C) for 1 to 1 1/2 hours.

Nutrition Facts : Calories 364.6 calories, Carbohydrate 25 g, Cholesterol 66.1 mg, Fat 20.2 g, Fiber 3 g, Protein 21.8 g, SaturatedFat 9 g, Sodium 1082.8 mg, Sugar 4.9 g

CHICKEN TORTILLA CASSEROLE



Chicken Tortilla Casserole image

I started making this delicious dish about 15 years ago, after my husband and I were married.- Pamela Hoekstra, Hudsonville, Michigan

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 11

1/2 cup chicken broth
1/2 cup chopped onion
1/4 cup chopped celery
3 cups cubed cooked chicken
10 flour tortillas (6 inches), torn into bite-size pieces
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) chopped green chilies
3/4 cup shredded cheddar cheese, divided
3/4 cup shredded Monterey Jack cheese, divided
1/2 teaspoon white pepper
1 cup salsa

Steps:

  • In a saucepan, bring the broth, onion and celery to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Place in a large bowl; add chicken, tortillas, soup, chilies, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and pepper., Transfer to a greased 11x7-in. baking dish. Top with salsa and remaining cheeses. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 456 calories, Fat 21g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 1323mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 33g protein.

CHICKEN TORTILLA CASSEROLE



Chicken Tortilla Casserole image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h45m

Yield 12 servings

Number Of Ingredients 18

4 boneless, skinless chicken breasts
Salt
Chicken Gravy, recipe follows
1 cup canned green chiles, chopped and drained
1 medium onion, finely chopped
1 clove garlic, minced
1 cup sour cream
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking spray
Twenty-four 6-inch corn tortillas
3 cups shredded Cheddar
6 tablespoons butter
6 tablespoons all-purpose flour
1 cup chicken stock
1 cup milk
Salt and pepper

Steps:

  • Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough.)
  • Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray.
  • In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat.
  • Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/2 cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes.
  • Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens, after about 5 minutes, whisk in some salt and pepper.

CALIFORNIA CHICKEN CASSEROLE



California Chicken Casserole image

"I love to try new recipes, and this chicken and vegetable combo passed my family's taste test," reports Debbie Kokes of Tabor, South Dakota. "If there are leftovers, I package them for my husband to reheat in the microwave."

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 8

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/3 cup 2% milk
1 package (16 ounces) frozen California-blend vegetables, thawed
1-1/2 cups cubed cooked chicken
1-1/2 cups shredded Swiss cheese, divided
1 jar (2 ounces) diced pimientos, drained
Salt and pepper to taste
Hot cooked rice

Steps:

  • In a large bowl, combine soup and milk. Stir in the vegetables, chicken, 1-1/4 cups cheese, pimientos, salt and pepper. Transfer to a greased 9-in. square baking dish. , Cover and bake at 350° for 40 minutes. Uncover; top with remaining cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 5 minutes. Serve with rice.

Nutrition Facts : Calories 362 calories, Fat 19g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 737mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 31g protein.

CHICKEN TORTILLA CASSEROLE



Chicken Tortilla Casserole image

My family really loves this recipe. It is a good home-cooked meal that has great flavor. We tried it at a friends house and thank goodness she let us have the recipe. We have it at least once a month.

Provided by ChristyEsp

Categories     One Dish Meal

Time 42m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 whole chicken breasts
10 -12 corn tortillas
1/2 cup chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 (5 3/4 ounce) can evaporated milk
1 (10 1/2 ounce) can enchilada sauce (mild or hot)
1 tablespoon of chopped parsley
1 lb sharp cheddar cheese, shredded

Steps:

  • Boil chicken until completely cooked.
  • Let cool.
  • Cut into bite size pieces.
  • In large bowl combine onion, soups, evaporated milk, enchilada sauce and parsley.
  • Mix well.
  • Set aside.
  • Cut tortillas into 3/4 in. strips
  • Spray bottom of 13 x 9 baking dish with cooking spray and place half of the tortillas in bottom.
  • Repeat this process one more time and cook in the microwave for 10-12 minutes until bubbly.
  • *Can also be cooked in oven-- top with alum.foil and bake at 375 for 20-25 minutes.

Nutrition Facts : Calories 1307.4, Fat 79.2, SaturatedFat 36.1, Cholesterol 322.6, Sodium 2443, Carbohydrate 48.5, Fiber 4.6, Sugar 4.3, Protein 98.4

EASY CHICKEN TORTILLA CASSEROLE



Easy Chicken Tortilla Casserole image

My roomate in college used to make this all the time. She got the recipe from her mom. My husband requests this all the time. It is so easy and delicious...leftovers are always better the next day...if there are any!

Provided by LuckyMe

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts (Cooked and cubed or shredded...whatever you prefer)
1/2 small onion, chopped
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can rotel (I use mild.)
10 corn tortillas, cut into 1 inch squares
1 lb Velveeta cheese, cut into 1 inch chunks

Steps:

  • Preheat oven to 350.
  • Grease 13x9inch pan.
  • Fill bottom of pan with chicken.
  • Next layer- tortillas.
  • Then layer onions.
  • Mix soup and rotel together & pour mixture evenly over the top.
  • Then top with cheese.
  • Bake at 350 for 30 minute or until melted through.
  • (*hint*I usually add a few chunks of cheese throughout the layers. Just a personal preference, because we love cheese).

CHICKEN TORTILLA CASSEROLE



Chicken Tortilla Casserole image

Make and share this Chicken Tortilla Casserole recipe from Food.com.

Provided by Lori Bailey

Categories     Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast, cut up
1 can diced green chilis
1 small onion, diced
3 cups shredded cheddar cheese
1 can cream of chicken soup
1/4 cup milk
1/4 teaspoon garlic powder
3/4 teaspoon chili powder
1/2 teaspoon cumin
8 flour tortillas
sour cream
salsa

Steps:

  • Brown chicken, set aside.
  • Saute onions in butter until transparent.
  • Mix soup, milk and spices.
  • Starting with flour tortillas, layer ingredients (tortillas, soup mixture, chicken, onions, chilies, then cheese. Repeat layers, ending with cheese) in a round 2 qt size casserole dish -- I have tried it in a square pan and it does not come out as well.
  • Bake at 350 oven for 45 minutes.
  • Serve with salsa and sour cream.

Nutrition Facts : Calories 497.7, Fat 27.2, SaturatedFat 14.2, Cholesterol 113.2, Sodium 1061.2, Carbohydrate 26.8, Fiber 1.6, Sugar 1.9, Protein 35.2

CHICKEN TORTILLA CASSEROLE



Chicken Tortilla Casserole image

I got this recipe many years ago from a friend under the name of Viva La Chicken, but that's never what we call it. Regardless of the name, it is one of the favorites in my family and very easy to make. Times do not include letting it sit in the refrigerator overnight.

Provided by Donna Matthews

Categories     Chicken Breast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

4 chicken breasts, cooked and diced
12 corn tortillas
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of mushroom soup (or other creamed soup of your choice)
1 cup milk
1/2 cup salsa
1 lb cheddar cheese, grated
1 small onion, finely chopped (optional)

Steps:

  • Cut tortillas into strips or squares.
  • In a large bowl, combine canned soups, salsa, and milk to form a sauce.
  • Add grated cheese, chicken cubes, tortilla pieces, and chopped onions.
  • Toss all ingredients until well mixed.
  • Put into greased casserole dish.
  • Cover and let sit in refrigerator overnight.
  • Bake, covered, at 350 degrees for about 45 minutes (or until hot and bubbly).

Nutrition Facts : Calories 521.9, Fat 32.1, SaturatedFat 15.9, Cholesterol 113.2, Sodium 1021.5, Carbohydrate 24.5, Fiber 2.5, Sugar 1.9, Protein 34.1

HEALTHY CHICKEN TORTILLA CASSEROLE



Healthy Chicken Tortilla Casserole image

Make and share this Healthy Chicken Tortilla Casserole recipe from Food.com.

Provided by 859355

Categories     One Dish Meal

Time 1h5m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 12

1 (10 3/4 ounce) can 98% fat-free cream of chicken soup
8 ounces nonfat sour cream
1/2 cup skim milk
2 teaspoons chili powder
1 teaspoon cumin
2 chicken breasts
1 (15 ounce) can diced tomatoes with green chilies
12 corn tortillas
7 ounces black beans
7 ounces corn
1/2 red bell pepper
1 1/2 cups 2% cheddar cheese

Steps:

  • Preheat oven to 375 degrees and spray a 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, mix soup, sour cream, milk, chili powder, and cumin until blended.
  • Stir in chicken (cooked and shredded), tomatoes with chilies, 1/2 of tortillas (cut into strips), beans, corn, and bell pepper. Stir in 1/2 of the cheese. Spoon and spread mixture in baking dish.
  • Sprinkle with remaining tortilla strips (cut into strips).
  • Bake for 40 minutes. Sprinkle with remaining cheese and let stand 5 minutes.

CHICKEN TORTILLA CASSEROLE CALIFORNIA-STYLE



Chicken Tortilla Casserole California-Style image

A family favorite! I often make it to freeze in portions for my family to take to work (reheats easily in a microwave). I generally make this as low-fat as possible using skim milk, low-fat cheeses, tortillas & soups.

Provided by Stewie

Categories     One Dish Meal

Time 1h

Yield 10 serving(s)

Number Of Ingredients 10

4 whole chicken breasts (skin removed)
1 dozen flour tortilla
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 small onion, chopped
1 (15 ounce) can chili without beans
1/2 cup milk
3/4 cup green chili salsa
1/2 lb grated sharp cheddar cheese
1/2 lb grated monterey jack cheese

Steps:

  • Microwave (or otherwise cook) chicken until tender.
  • Bone and lay in chunks in a greased large shallow baking dish.
  • Break up 1 dozen flour tortillas and lay them on top of the chicken.
  • Mix together the soups, onion, chili, milk and salsa.
  • Spread this mixture evenly over the top of the chicken and tortillas.
  • Sprinkle both cheeses on top of the casserole.
  • You can freeze the casserole at this point if you wish.
  • Bake the thawed casserole at 350F for 45 minutes.
  • This also freezes well after it has been cooked.

Nutrition Facts : Calories 906.5, Fat 41, SaturatedFat 16.4, Cholesterol 128.8, Sodium 1899.8, Carbohydrate 80.6, Fiber 5.2, Sugar 5, Protein 51.8

CHICKEN TORTILLA CASSEROLE



Chicken Tortilla Casserole image

Make and share this Chicken Tortilla Casserole recipe from Food.com.

Provided by kzbhansen

Categories     One Dish Meal

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

flour tortilla
1 (10 3/4 ounce) cream of chicken soup
1 1/2 cups chicken or 1 1/2 cups turkey, chopped
1/2 lb cheddar cheese, shredded
1 cup cottage cheese
1/2 cup chicken broth

Steps:

  • Pour broth in baking pan 9x13-inch pan.
  • Make the first layer with torn tortillas to completely cover the bottom of the pan well.
  • Make the next layer with 1/2 the meat; cover that layer with 1/2 the cottage cheese, followed by 1/2 the soup.
  • Repeat these layers: tortillas, meat, cottage cheese, and soup.
  • Make the top layer with the cheese.
  • Cover with foil.
  • Bake at 350° for 1 hour.
  • Remove foil and bake 10 minutes longer.

Nutrition Facts : Calories 236.8, Fat 17.1, SaturatedFat 9.8, Cholesterol 49, Sodium 772.8, Carbohydrate 5.1, Sugar 0.6, Protein 15.4

MONTEREY CHICKEN TORTILLA CASSEROLE



Monterey Chicken Tortilla Casserole image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 8

1 cup coarsely crumbled tortilla chips
2 cups cubed cooked chicken OR turkey
1 can (about 15 ounces) cream-style corn
3/4 cup Pace® Picante Sauce
1/2 cup sliced pitted ripe olive
2 ounces shredded Cheddar cheese (about 1/2 cup)
Chopped green or red pepper
Tortilla chips

Steps:

  • Layer the crumbled chips, chicken, corn and picante sauce in a 1-quart casserole. Top with the olives and cheese.
  • Bake at 350 degrees F for 40 minutes or until the mixture is hot and bubbling. Top with the pepper. Serve with the chips.

SPICY CHICKEN TORTILLA CASSEROLE



Spicy Chicken Tortilla Casserole image

This is a simple casserole that will feed a crowd. It can easily be made in 2 8x8-inch baking dishes so that you can eat one now and freeze the other one for another day.

Provided by Vicki Butts (lazyme) @lazyme5909

Categories     Casseroles

Number Of Ingredients 11

2 tablespoon(s) vegetable oil
2 cup(s) green bell pepper, chopped
2 cup(s) onion, chopped
4 clove(s) garlic, finely chopped
8 skinless, boneless chicken breasts, chopped
48 ounce(s) salsa
4 ounce(s) sliced olives
12 corn tortillas, cut in halves
4 cup(s) monterey jack cheese, shredded
2 can(s) cream of mushroom soup
2 can(s) cream of chicken soup

Steps:

  • Preheat oven to 350F. Spray a 13x9-inch baking dish with cooking spray.
  • Saute bell pepper, onion, and garlic in oil in a large skillet for 2-3 minutes or until tender.
  • Add chicken and cook until done.
  • Stir in salsa, olives, and soups.
  • Spread 1/2 of the tortillas in the prepared baking dish. Top with 1/2 soup mixture and 1/2 cheese. Repeat layers with cheese on top of casserole.
  • Cover and bake 20-25 minutes or until cheese is melted.

CHICKEN TORTILLA CASSEROLE



Chicken Tortilla Casserole image

Layer green chiles, chicken, tortillas and cheddar cheese in this Chicken Tortilla Casserole. What makes this Tex-Mex-inspired Chicken Tortilla Casserole creamy? Cream cheese!

Provided by My Food and Family

Categories     Home

Time 40m

Yield 8 servings

Number Of Ingredients 7

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 cans (4 oz. each) chopped green chiles, undrained
2 Tbsp. milk
1/2 tsp. garlic powder
4 cups shredded cooked chicken
8 corn tortillas (6 inch)
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese

Steps:

  • Heat oven to 350ºF.
  • Mix cream cheese spread, chiles, milk and garlic powder in medium bowl until blended. Add chicken; mix lightly.
  • Spray 13x9-inch baking dish with cooking spray. Cover bottom with 4 tortillas, cutting as necessary to fit; top with layers of half each of the chicken mixture and cheddar. Repeat layers.
  • Bake 25 min. or until heated through.

Nutrition Facts : Calories 360, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 105 mg, Sodium 680 mg, Carbohydrate 15 g, Fiber 3 g, Sugar 3 g, Protein 31 g

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