MEXICAN CHICKEN II

Mexican Chicken II image

This is my husband's favorite chicken dish. It is very easy to prepare. Buen Proveco!

Provided by Amanda Andrews

Categories Meat and Poultry Recipes Chicken

Yield 6

Number Of Ingredients 11

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Ingredients

1 (3 pound) chicken - cooked, deboned and cut into bite size pieces
1 onion, chopped
2 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon salt
1 (14.5 ounce) can diced tomatoes with green chile peppers
2 cups shredded Cheddar cheese
2 (10.75 ounce) cans condensed cream of chicken soup
8 (6 inch) corn tortillas
1 teaspoon chili powder
1 (8 ounce) container sour cream

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine the chicken, onion, garlic, 2 tablespoons chili powder and salt. Add the tomatoes with chiles and the Cheddar cheese. Mix well.
Line a 9x13 inch baking dish with corn tortillas. Pour in the chicken mixture. Pour soup over all and spread. Sprinkle with additional chili powder for topping. Bake for 40 minutes or until bubbly. Let cool and serve with dollops of sour cream.

Nutrition Facts : Calories 733.7 calories, Carbohydrate 31 g, Cholesterol 176.7 mg, Fat 45.2 g, Fiber 4.2 g, Protein 50.9 g, SaturatedFat 19.6 g, Sodium 1731.2 mg, Sugar 2.1 g