mexicali chicken
(1 rating)
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This recipe came to me when I was living in Spain with my two daughters and my then-husband. Our officers' wives' club put together a cookbook, and this particular recipe was one of my family's favorites. Jean Petersen, who is now deceased, is the wonderful lady who submitted this recipe for the cookbook, and I now pass it along to you.
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(1 rating)
yield
6 to 8
cook time
25 Min
Ingredients For mexicali chicken
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3 ccooked, cubed chicken
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1small onion, minced
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3 clovegarlic, chopped
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1 cancream of mushroom soup
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1 csour cream (i use ranch dressing)
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1/2 tspdried oregano, crushed
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116-ounce can crushed tomatoes, undrained
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1/2 tspcumin
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2 tspchili powder
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8-10corn tortillas, quartered
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2 cshredded monterey jack cheese
How To Make mexicali chicken
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1In a 4-cup glass mesure, microwave onion and garlic on high for 3-4 minutes. Add chicken, soup and sour cream (or ranch dressing) to onion/garlic mixture and thoroughly combine. Set aside.
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2Combine tomatoes, chili powder, cumin and oregano in a 4-cup glass measure. Microwave on high for 3-4 minutes or until sauce is bubbly, stirring once halfway through cooking time.
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3In a 9/13" glass baking dish, layer 4-5 tortillas. Top with half the chicken mixture, tomato sauce mixture and cheese. Repeat with another layer tortillas and remaining chicken mixture, sauce and cheese. Cover tightly with plastic wrap, microwave on high for 5 minutes. Microwave on medium, 50% power for 10 minutes. Then cover with aluminum foil and allow to stand for 10 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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