adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken Mexicala
0 Likes
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Delicious Mexican chicken and green chile casserole topped with melted Cheddar. Perfect with a side of fresh salad.
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
Instructions:
  • In a medium saucepan, cook the onion and green chile peppers until soft. Add the chicken, followed by the milk and soup. Heat everything together, stir thoroughly, and set aside.
  • Heat your oven to 350 degrees F (175 degrees C).
  • In a small skillet, gently cook a few tortillas at a time until tender. Cut tortillas into quarters. Layer half of the tortillas in a 9x13 inch baking dish. Spread half of the chicken mixture over the tortillas. Add the remaining tortillas and chicken mixture. Finish by sprinkling cheese on top.
  • Bake until the cheese is golden and bubbly, about 30 minutes at 350°F (175°C).

Similar Recipes