Chicken Mexicala
By
Rita Griffin
@SarasMimi
1
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.
Ingredients
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4chicken breasts, boneless and skinless
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1 can(s)green chilies, chopped
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1 smallonion, chopped
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1 can(s)cream 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
- Cook chicken breasts and cut up into small cubes and put into a medium size bowl. Salt and pepper lightly.
- Preheat oven to 350. Spray casserole dish with cooking spray.
- Cover bottom of dish with buttered tortilla quarters, buttered side down. (For less calories you may omit the tortillas)
- 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.
- Add mushroom soup and milk. Mix together.
- 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.
- Bake at 350 for 40 minutes. Let sit for 5 minutes before serving.
About Chicken Mexicala
Course/Dish: Chicken
