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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Mexican-Style Chicken

Makes: 8 servings
Prep 20 mins Bake About350°F 45 mins Stand 10 mins
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 KitchenTo 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)
  • 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 (RE) 0,
  • vit. A (IU) 680,
  • vit. C (mg) 14,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 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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