Chicken Mexicala

A layered casserole of corn tortillas, a creamy chicken and green chile pepper mixture, and Cheddar cheese. Great served with a tossed green salad, if desired.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 413 Calories

Ingredients

• 1 (5 ounce) can evaporated milk
• 1 cup shredded Cheddar cheese
• 1 cup chopped onion
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (4 ounce) can chopped green chile peppers
• 12 (6 inch) corn tortillas
• 4 skinless, boneless chicken breast halves - cooked and chopped

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.

Step 3

In a medium saucepan, saute onion and green chile peppers until tender. Stir in chicken, then milk and soup. Heat through, mix well and set aside.

Step 4

In a small skillet, saute tortillas a few at a time until soft. Cut tortillas into quarters, then line a 9x13 inch baking dish with 1/2 of the tortillas. Spread 1/2 of the chicken mixture over the tortillas, then layer with remaining tortillas and remaining chicken mixture. Finally, sprinkle with cheese.