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Mexican-Style Chicken

This chicken casserole recipe, layered with tortilla strips, tomato sauce, chicken, and cheddar cheese, has the flavors of Mexico, enjoyed all over the world.

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3.0 by 6 people

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  • Makes: 8 servings
  • Prep: 20 mins
  • Bake: About 45 mins 350°F
  • Stand: 10 mins

Mexican-Style Chicken

Directions

  1. Combine soup, tomatoes with chiles, sweet pepper, onion, chili powder, and black pepper; set aside.
  2. To assemble, sprinkle about one-third of the tortilla strips over the bottom of an ungreased 13x9x2-inch baking dish or 3-quart rectangular casserole. Layer half of the chicken over tortilla strips; spoon half of soup mixture on top. Sprinkle half of the cheese and another one-third of the tortilla strips over the soup mixture. Layer with remaining chicken, soup mixture, and tortilla strips.
  3. Bake, uncovered, in 350 degree F oven about 45 minutes or until bubbly around edges and center is hot. Remove from oven; sprinkle with remaining cheese. Let stand 10 minutes before serving. If desired, top with sliced tomatoes and green onions. Makes 8 servings.

From the Test Kitchen

To Tote:

Cover tightly after sprinkling with cheese. Transport in an insulated carrier. If desired, trasnport tomatoes and green onions in an insulated cooler with ice packs.

*

About 1 pound boneless chicken breasts will yield 3 cups cubed cooked chicken; 1/2 pound yields about 1-1/2 cups cubed cooked chicken

For 4 Servings:

Prepare using method above, except assemble in an ungreased 2-quart square baking dish. Bake, uncovered, in a 350 degree F oven about 35 minutes or until bubbly around edges and center is hot.

Nutrition Facts (Mexican-Style Chicken)

  • Per serving:
  • 380 kcal cal.,
  • 16 g fat
  • (7 g sat. fat,
  • 2 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 83 mg chol.,
  • 702 mg sodium,
  • 33 g carb.,
  • 2 g fiber,
  • 2 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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