Chicken Mexicala

Chicken Mexicala 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.

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 30 mins

    COOK : 30 mins

    TOTAL : 1 hr

    SERVING : 6

    YIELD : 6 servings

  • 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.

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

  • In a small skillet, saute tortillas a few at a time until soft. Cut tortillas into quarters, then line a 9×13 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.

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

Per Serving: 413 calories; protein 30.6g; carbohydrates 32.7g; fat 18g; cholesterol 81.5mg; sodium 758.5mg.