mexicali chicken
(1 RATING)
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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prep time
cook time
25 Min
method
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yield
6 to 8
Ingredients
- 3 cups cooked, cubed chicken
- 1 - small onion, minced
- 3 cloves garlic, chopped
- 1 can cream of mushroom soup
- 1 cup sour cream (i use ranch dressing)
- 1/2 teaspoon dried oregano, crushed
- 1 - 16-ounce can crushed tomatoes, undrained
- 1/2 teaspoon cumin
- 2 teaspoons chili powder
- 8-10 - corn tortillas, quartered
- 2 cups shredded monterey jack cheese
How To Make mexicali chicken
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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Culture:
Mexican
Tag:
#Quick & Easy
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