Recipes and Cooking Mexican-Style Chicken 4.3 (4) This chicken casserole recipe, layered with tortilla strips, tomato sauce, chicken, and cheddar cheese, has the flavors of Mexico, enjoyed all over the world. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Bake Time: 45 mins Stand Time: 10 mins Total Time: 1 hrs 15 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 10.75 ounce can reduced-sodium condensed cream of chicken soup 1 10 ounce can diced tomatoes with green chiles, undrained ¾ cup chopped green sweet pepper ½ cup chopped onion 1 ½ teaspoon chili powder ¼ teaspoon black pepper 12 6-7 inch corn tortillas, cut into thin, bite-size strips 3 cup cubed cooked chicken* 1 8 ounce package (2 cups) shredded cheddar cheese Tomato slices (optional) Sliced green onions (optional) Directions Combine soup, tomatoes with chiles, sweet pepper, onion, chili powder, and black pepper; set aside. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 380 Calories 16g Fat 33g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 380 % Daily Value * Total Fat 16g 21% Saturated Fat 7g 35% Cholesterol 83mg 28% Sodium 702mg 31% Total Carbohydrate 33g 12% Total Sugars 2g Protein 27g Vitamin C 13.6mg 68% Calcium 272.6mg 21% Iron 3.4mg 19% Potassium 538mg 11% Folate, total 24.2mcg Vitamin B-12 0.4mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.