4 Serves
33 Mins
Prepare the ingredients by chopping the tomatoes and mushrooms into bite-sized pieces.
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MexicanVitamin E
5 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
173 µg / 400 µgCalcium
1140 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
273 mg / 420 mgPhosphorus
1123 mg / 1,250 mgPotassium
1387 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
7 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
48 µg / 55 µgFiber
9 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
157 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
In a large saucepan, combine the corn, broad beans, chopped tomatoes, mushrooms, cooked chicken, enchilada sauce, cream of mushroom soup, and milk.
Cook the mixture over medium heat, stirring occasionally, until the sauce is heated through and the vegetables are tender, approximately 15 minutes.
Divide the tortilla chips into serving bowls and ladle the hot chicken and bean mixture over them, then top generously with shredded cheese.
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Mexican