Chicken Mexicala
Description
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.
Ingredients
•
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 3/4 ounce) can condensed cream of mushroom soup
•
12 (6 inch) corn tortillas
•
1 cup shredded Cheddar cheese
Directions
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.