Chicken Mexicala Recipe

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Chicken Mexicala

Rita Griffin

By
@SarasMimi

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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Comments:

Serves:

4

Prep:

1 Hr

Cook:

40 Min

Ingredients

4
chicken breasts, boneless and skinless
1 can(s)
green chilies, chopped
1 small
onion, chopped
1 can(s)
cream of mushroom soup
1 c
half and half or milk
8 oz
sharp cheddar shredded or mexican style already shredded
6
corn tortillas, quartered (butter one side of 3 tortillas before quartering))

Directions Step-By-Step

1
Cook chicken breasts and cut up into small cubes and put into a medium size bowl. Salt and pepper lightly.
2
Preheat oven to 350. Spray casserole dish with cooking spray.
3
Cover bottom of dish with buttered tortilla quarters, buttered side down. (For less calories you may omit the tortillas)
4
Mix 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.
5
Add mushroom soup and milk. Mix together.
6
Put 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.
7
Bake at 350 for 40 minutes. Let sit for 5 minutes before serving.

About this Recipe

Course/Dish: Chicken