Cotton Bowl Chicken With Peppers and Corn Chips
90 mins (prep 30, cooking 60)
12 ingredients
8 servings
A make ahead meal, ideal for after the game supper or potluck or hungry teens. I use mild Ortega green chiles but you can use hotter chiles if you wish.I used to make (3) pans of this when kids were home & cook a 13 to 14 lb roast for supper. Oh, my those were the days. Happiness and laughter! Fritos fit the bill for this recipe.

Categories:  pasta,-rice-and-grains , beginner-cook , seasonal , north-american , mexican , taste~mood , <-4-hours , one-dish-meal , time-to-make , easy , kid-friendly , main-dish , meat , summer ,
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Serving Size (78.59 g)
Servings 8
Amount per Serving
Calories 83.85 Calories from Fat 56.79
% Daily Value *
Total Fat 6.31g 77.71%
Saturated Fat 3.91g 156.42%
Trans Fat 0.0g %
Cholesterol 20.7mg 55.21%
Sodium 51.16mg 17.05%
Total Carbohydrate 4.95g 13.21%
Dietary Fiber 0.28 g 8.99%
Sugars 0.53 g %
Protein 2.23g 35.73%
Vitamin A 586.62IU% Vitamin C 13.09mg%
Calcium 84.29mg% Iron 0.29mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cream of chicken soup, green chilies, corn chips, colby-monterey jack cheese


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