Best Chicken Mexicala Recipes
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.
Provided by SAMME
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 413.3 calories, Carbohydrate 32.7 g, Cholesterol 81.5 mg, Fat 18 g, Fiber 4 g, Protein 30.6 g, SaturatedFat 7.5 g, Sodium 758.5 mg, Sugar 5.4 g
CHICKEN MEXICALA
I have been making this for years. I first got the original recipe from my Mother-in-law, but have adapted it to fit our taste buds. You can add more or less green chiles. I use 2 percent milk, evaporated milk or even half n half. You may also you any cheese, I prefer the mexican style cheeses or sharp cheddar. The cheese taste...
Provided by Rita Griffin
Categories Chicken
Time 1h40m
Number Of Ingredients 7
Steps:
- 1. Cook chicken breasts and cut up into small cubes and put into a medium size bowl. Salt and pepper lightly.
- 2. Preheat oven to 350. Spray casserole dish with cooking spray.
- 3. Cover bottom of dish with buttered tortilla quarters, buttered side down. (For less calories you may omit the tortillas)
- 4. Mix together diced onion and green chilies. Either saute in a small amount of butter until clear and onion is tender or for less calories use no butter and microwave until onion is tender. Add this to the chicken and toss.
- 5. Add mushroom soup and milk. Mix together.
- 6. Put half of the chicken mixture over tortillas, sprinkle with cheese, add another layer of tortillas, meat mixture and top with shredded cheese. Cover with foil.
- 7. Bake at 350 for 40 minutes. Let sit for 5 minutes before serving.
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