Real Recipes From Real Home Cooks ®

chicken mexicala

(1 rating)
Recipe by
Rita Griffin
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.

(1 rating)
yield 4 serving(s)
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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