Mexican Chicken Cheese Enchilada Lasagna

1. 1. Warm oven to 350 degrees.

2. 2. Sauté the onion and garlic until soft.

3. 3. Add the soup, enchilada sauce, rotel, chilies, half and half, and cooked chicken. Warm. Add the cheese.

4. 4. Spray non-stick spray to 9x13 cake pan.

5. 5. Add small layer of soup mix to bottom, then layer with tortillas, repeat ending with soup mix on top.

6. 6. Bake for 1 hour.

7. 7. Top with optional ingredients.

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Nutrient	Quantity
Total fats	146.7747 g
Protein	98.4123 g
Carbohydrates	113.0895 g
Energy	2140.3709 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.5268 g
Water	1470.4277 g
Aspartic acid	5.6722 g
Calcium, Ca	2900.525 mg
Lutein + zeaxanthin	2309.18 g
Fiber, total dietary	26.5856 g
Fatty acids, total saturated 22:0	0.01 g
Carotene, beta	6823.285 g
Niacin	3.0724 mg
Vitamin A, RAE	843.9 g
Fatty acids, total trans-polyenoic	0.0057 g
Arginine	3.0338 g
Riboflavin	1.1138 mg
Tocopherol, beta	0.0149 mg
Fatty acids, total polyunsaturated 15:0	0.01 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1268 g
Fatty acids, total saturated 20:1	0.0085 g
Glutamic acid	19.9133 g
Sodium, Na	9219.8117 mg
Fatty acids, total saturated 16:1 undifferentiated	3.7983 g
Total lipid (fat)	146.7747 g
Manganese, Mn	1.2856 mg
Fructose	9.7522 g
Proline	8.5742 g
Fatty acids, total saturated 16:0	37.3476 g
Fatty acids, total saturated 8:0	1.0138 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.7793 g
Sucrose	2.2507 g
Choline, total	92.859 mg
Sugars, total	53.9774 g
Serine	4.6954 g
Fatty acids, total saturated 10:0	2.2403 g
Fatty acids, total saturated 18:0	15.3209 g
Vitamin B-6	1.0586 mg
Selenium, Se	63.588 g
Ash	39.4735 g
Vitamin D	87.12 IU
Fatty acids, total saturated 18:1 undifferentiated	30.2572 g
Pantothenic acid	1.8946 mg
Phenylalanine	4.5356 g
Copper, Cu	0.3768 mg
Betaine	0.219 mg
Thiamin	0.3946 mg
Retinol	253.44 g
Methionine	2.1721 g
Iron, Fe	5.8264 mg
Carbohydrate, by difference	113.0895 g
Phosphorus, P	1937.695 mg
Folate, total	118.425 g
Tocopherol, gamma	1.3108 mg
Fatty acids, total saturated 4:0	3.5917 g
Lycopene	6646.79 g
Alanine	2.5359 g
Cholesterol	430.6726 mg
Valine	5.4142 g
Fatty acids, total saturated 18:2 undifferentiated	3.1575 g
Glycine	1.269 g
Carotene, alpha	359.91 g
Glucose (dextrose)	8.4044 g
Fatty acids, total saturated 14:0	12.5157 g
Zinc, Zn	12.9912 mg
Isoleucine	4.2657 g
Tocopherol, delta	0.3396 mg
Fatty acids, total saturated 12:0	2.0181 g
Fatty acids, total polyunsaturated	16.6792 g
Fatty acids, total saturated 14:1	0.0043 g
Leucine	8.1205 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0057 g
Tocotrienol, alpha	0.0429 mg
Vitamin A, IU	12665.175 IU
Folate, DFE	118.425 g
Tryptophan	0.8869 g
Vitamin C, total ascorbic acid	106.1184 mg
Phytosterols	20.93 mg
Fatty acids, total polyunsaturated 16:1 c	0.0071 g
Fatty acids, total polyunsaturated 18:1 c	0.2166 g
Fatty acids, total saturated 20:0	0.01 g
Tocotrienol, beta	0.3962 mg
Fatty acids, total saturated 6:0	1.877 g
Starch	5.9996 g
Tyrosine	4.7638 g
Vitamin B-12	5.4648 g
Vitamin K (phylloquinone)	363.2275 g
Fatty acids, total saturated	78.9607 g
Histidine	2.7483 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0057 g
Fatty acids, total monounsaturated	43.0625 g
Threonine	2.9897 g
Folate, food	118.425 g
Fatty acids, total polyunsaturated 17:0	0.0021 g
Vitamin D (D2 + D3)	1.98 g
Fatty acids, total polyunsaturated 24:0	0.01 g
Cryptoxanthin, beta	175.46 g
Vitamin D3 (cholecalciferol)	1.98 g
Vitamin E (alpha-tocopherol)	4.2969 mg
Fatty acids, total trans	0.0085 g
Magnesium, Mg	191.705 mg
Lysine	5.887 g
Potassium, K	1917.0098 mg
Cystine	0.3654 g
Fluoride, F	4.197 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	3 tablespoons	37.995	8.4303	0.1275
Chicken	1 cup	0	0	0
Tomato	1	26.82	5.7961	0.298
Green Onion	3	57.51	12.2262	1.0011
Tortilla	6	0	0	0
yellow onion	1	28	6.538	0.07
black olive	0.5 cup	0	0	0
half	0.5 cup	0	0	0
cream mushroom soup	1 can	330.9145	23.982	23.982
mexican cheese	3 cups	1477.08	18.3348	118.7208
enchilada sauce	1 can	84.9	13.7821	2.5753
nonstick cooking spray	0	0	0	0
chilies	1 can	97.1514	24	0