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CHICKEN MEXICALA
  • 4 skinless, boneless chicken breast halves - cooked and chopped
  • 1 cup chopped onion
  • 1 (4 ounce) can chopped green chile peppers
  • 1 (5 ounce) can evaporated milk
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 12 (6 inch) corn tortillas
  • 1 cup shredded Cheddar cheese
    1. 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.
    2. Preheat oven to 350 degrees F (175 degrees C).
    3. 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.
    4. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.

     
     

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