Total Calories: 315
* Preparation Time: 15 minutes Storage Time: Up to 24 hours Baking Time: 1 1/4 hours Place tomatoes, onion, parsley, green chilies, garlic, salt and sugar in a blender container. Cover and blend until smooth.
In a shallow 2 1/2 -quart baking dish, layer half of the chicken, half of the sauce, half of the sour cream, half of the chips and 2 cups of the cheese. Repeat layering, ending with remaining 1 cup cheese. Cover and refrigerate up to 24 hours.
Bell: Bake, covered, in a preheated 350° oven for 1 hour. Uncover and bake 15 minutes longer or until bubbly and browned on the edges.
Cut chicken mixture into squares and serve with salsa or taco sauce and sour cream.
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