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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Nacho Chicken

Source: dLife

Mexican style chicken and potato dish.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	273.0

Total Carbs	30.3 g

Dietary Fiber	5.9 g

Sugars	6.6 g

Total Fat	9.7 g

Saturated Fat	4.6 g

Unsaturated Fat	0.9 g

Potassium	595.3 mg

Protein	26.0 g

Sodium	806.2 mg

Dietary Exchanges 9.7 Fat, 0.7 Vegetables, 0.4 Meat, 1.4 Starch, 0.9 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat the oven to 350 degrees.
Sauté the onion and green pepper for 5 minutes in skillet sprayed with olive oil flavored cooking spray.
Stir in the chicken, tomato sauce, and taco seasoning, and continue simmering for 2 to 3 minutes.
Spread mixture into an 8-by-8-inch baking dish sprayed with olive oil-flavored cooking spray.
Layer the potatoes and kidney beans on top of the mixture in the baking dish.
In a mixing bowl, combine the tomato soup, salsa, and parsley flakes. Spoon the mixture evenly over the top of the chicken mixture.
Bake for 30 minutes, then sprinkle with Cheddar cheese.
Continue to bake for 10 to 15 minutes or until the cheese melts.
Remove from oven and let set for 5 minutes before cutting into 6 separate servings.