chicken mexicala
(1 rating)
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I have been making this for years. I first got the original recipe from my Mother-in-law, but have adapted it to fit our taste buds. You can add more or less green chiles. I use 2 percent milk, evaporated milk or even half n half. You may also you any cheese, I prefer the mexican style cheeses or sharp cheddar. The cheese taste better if you shred it yourself.*Do not use flour tortillas, they will change the flavor and be gummy, you may leave out the tortillas and crush some sun chips on top if desired*. One can make this in advance and place in refrigerator until ready to bake.
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(1 rating)
yield
4 serving(s)
prep time
1 Hr
cook time
40 Min
Ingredients For chicken mexicala
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4chicken breasts, boneless and skinless
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1 cangreen chilies, chopped
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1 smonion, chopped
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1 cancream of mushroom soup
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1 chalf and half or milk
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8 ozsharp cheddar shredded or mexican style already shredded
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6corn tortillas, quartered (butter one side of 3 tortillas before quartering))
How To Make chicken mexicala
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1Cook chicken breasts and cut up into small cubes and put into a medium size bowl. Salt and pepper lightly.
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2Preheat oven to 350. Spray casserole dish with cooking spray.
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3Cover bottom of dish with buttered tortilla quarters, buttered side down. (For less calories you may omit the tortillas)
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4Mix together diced onion and green chilies. Either saute in a small amount of butter until clear and onion is tender or for less calories use no butter and microwave until onion is tender. Add this to the chicken and toss.
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5Add mushroom soup and milk. Mix together.
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6Put half of the chicken mixture over tortillas, sprinkle with cheese, add another layer of tortillas, meat mixture and top with shredded cheese. Cover with foil.
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7Bake at 350 for 40 minutes. Let sit for 5 minutes before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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