chicken mexicala

Name: Chicken Mexicala
Prep time: 1 h
Cook time: 40 min
Yield: 4
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 cup(s) half and half or milk; 8 ounce(s) sharp cheddar shredded or mexican style already shredded; 6 - corn tortillas, quartered (butter one side of 3 tortillas before quartering))

★★★★★ 1 Review

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review

By Rita Griffin

@SarasMimi

from Douglasville, GA

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 Review

serves 4

prep time 1 Hr

cook time 40 Min

Ingredients For chicken mexicala

4

chicken breasts, boneless and skinless
1 can

green chilies, chopped
1 sm

onion, chopped
1 can

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))

How To Make chicken mexicala

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.
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Categories & Tags for Chicken Mexicala:

Chicken