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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