Mexican-Style Chicken



Mexican-Style Chicken
Makes: 8 servings
Prep: 20 mins Bake: About 350°F 45 mins Stand: 10 mins
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  • user reviews (2)
Mexican-Style Chicken
Ingredients
  • 2
    10 3/4 ounce can reduced-sodium condensed cream of chicken soup
  • 1
    10 ounce can diced tomatoes with green chiles, undrained
  • 3/4
    cup chopped green sweet pepper
  • 1/2
    cup chopped onion
  • 1 1/2
    teaspoons chili powder
  • 1/4
    teaspoon black pepper
  • 12
    6 - 7 inches corn tortillas, cut into thin, bite-size strips
  • 3
    cups cubed cooked chicken*
  • 1
    8 ounce package (2 cups) shredded cheddar cheese
  • Tomato slices (optional)
  • Sliced green onions (optional)
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
  • Tip 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.
  • Note *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
  • Variation 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)
  • Servings Per Recipe 8,
  • Calories 380,
  • Protein (gm) 27,
  • Carbohydrate (gm) 33,
  • Fat, total (gm) 16,
  • Cholesterol (mg) 83,
  • Saturated fat (gm) 7,
  • Monosaturated fat (gm) 4,
  • Polyunsaturated fat (gm) 2,
  • Dietary Fiber, total (gm) 2,
  • Sugar, total (gm) 2,
  • Vitamin A (IU) 680,
  • Vitamin C (mg) 14,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 24,
  • Cobalamin (Vit. B12) (µg) 0,
  • Sodium (mg) 702,
  • Potassium (mg) 538,
  • Calcium (DV %) 273,
  • Iron (DV %) 3,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (2)
4732351894
apossehl wrote:

Pretty good, think I messed up and put the last layer of cheese on before it went in the oven instead of after. So it was kind of soupy. Oops. Still tasty though.

11/15/2011 09:37:48 PM Report Abuse

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