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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.