Chicken Mexicala

September 20, 2020 Receipt Chicken 0

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

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

Time Details

PREP :

COOK : 30 mins

TOTAL : 1 hr

SERVING : 6

YIELD : 6 servings

Step 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.

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Step 2

Preheat oven to 350 degrees F (175 degrees C).
Step 3

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.
Step 4

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.