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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Mexican-Style Chicken
- 2 10 3/4ounce 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)
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.
- 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
- 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.
- Servings Per Recipe 8,
- cal. (kcal) 380,
- Fat, total (g) 16,
- chol. (mg) 83,
- sat. fat (g) 7,
- carb. (g) 33,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 2,
- fiber (g) 2,
- sugar (g) 2,
- pro. (g) 27,
- vit. A (IU) 680,
- vit. 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 (mg) 273,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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