Chicken Mexicala recipe

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Ingredients

4 skinless, boneless chicken breast halves - cooked and chopped
1 cup chopped onion
1 (4 ounce) can chopped green chile peppers
1 (5 ounce) can evaporated milk
1 (10.75 ounce) can condensed cream of mushroom soup
12 (6 inch) corn tortillas
1 cup shredded Cheddar cheese

Nutrition Info

413.3 calories
carbohydrate: 32.7 g
cholesterol: 81.5 mg
fat: 18 g
fiber: 4 g
protein: 30.6 g
saturatedFat: 7.5 g
servingSize: -
sodium: 758.5 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium saucepan, saute onion and green chile peppers until tender. Stir in chicken, then milk and soup. Heat through, mix well and set aside.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. In a small skillet, saute tortillas a few at a time until soft. Cut tortillas into quarters, then line a 9x13 inch baking dish with 1/2 of the tortillas. Spread 1/2 of the chicken mixture over the tortillas, then layer with remaining tortillas and remaining chicken mixture. Finally, sprinkle with cheese.

  4. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.

Recipe Yield

6 servings

Recipe Note

A layered casserole of corn tortillas, a creamy chicken and green chile pepper mixture, and Cheddar cheese. Great served with a tossed green salad, if desired.

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