Name: Chicken Mexicala
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Skinless, boneless chicken breast halves - cooked and chopped - 4; Chopped onion - 1 cup; Chopped green chile peppers - 1 (4 ounce) can; Evaporated milk - 1 (5 ounce) can; Condensed cream of mushroom soup - 1 (10.75 ounce) can; Corn tortillas - 12 (6 inch); Shredded Cheddar cheese - 1 cup

Ingredients for - Chicken Mexicala

1. Skinless, boneless chicken breast halves - cooked and chopped 4

2. Chopped onion 1 cup

3. Chopped green chile peppers 1 (4 ounce) can

4. Evaporated milk 1 (5 ounce) can

5. Condensed cream of mushroom soup 1 (10.75 ounce) can

6. Corn tortillas 12 (6 inch)

7. Shredded Cheddar cheese 1 cup

How to cook deliciously - Chicken Mexicala

1 . Stage

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 . Stage

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

3 . Stage

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 . Stage

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