Acapulco Chicken Souffle Recipe

Name: Acapulco Chicken Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups cooked chicken breasts or 1 12 lbs cooked chicken breasts, cut into bite sized pieces; ¾ cup cheddar cheese, shredded; ¾ cup monterey jack cheese, shredded; 2 tablespoons mild green chilies, canned, diced; 2 tablespoons pimientos, diced or 1 (2 ounce) jar pimientos; 1 cup evaporated milk, undiluted, divided use; ¼ cup all-purpose flour; 4 eggs, separated; ½ teaspoon salt; ¼ teaspoon ground black pepper; green chili salsa, for serving

Servings: persons

4 cups cooked chicken breasts or 1 12 lbs cooked chicken breasts, cut into bite sized pieces
¾ cup cheddar cheese, shredded
¾ cup monterey jack cheese, shredded
2 tablespoons mild green chilies, canned, diced
2 tablespoons pimientos, diced or 1 (2 ounce) jar pimientos
1 cup evaporated milk, undiluted, divided use
¼ cup all-purpose flour
4 eggs, separated
½ teaspoon salt
¼ teaspoon ground black pepper
green chili salsa, for serving

1
["Cook's notes: Use squeaky-clean bowls and beaters for whipping eggs to their fullest height.", "Do not over-beat egg whites.", "If you beat the egg whites until they are stiff but still glossy, they'll fold easily into your souffle mixture.", "Preliminaries: Grease a 12-by-8-by-2"" baking dish with butter or margarine.", "Preheat oven to 325 degrees.", "Procedure: Arrange chicken pieces in prepared pan; set aside.", "In a large bowl, combine cheeses, green chilies and pimiento.", "Sprinkle cheese-chili mixture over chicken, reserving 1/3 cup of mixture for later use.", "Combine 2 tablespoons evaporated milk and flour in a large bowl; gradually add remaining milk stirring until smooth.", "Add egg yolks, salt and pepper; set aside.", "Beat egg whites until stiff, but not dry.", "Gently fold egg whites into milk mixture.", "Spread over chicken and cheese mixture, smoothing the top.", "Sprinkle reserved 1/3 cup cheese-chili mixture evenly over top.", "Bake in preheated 325 degree oven for 40 to 45 minutes until puffed and golden brown.", "Let stand for 5 minutes before serving.", "Presentation: Serve hot accompanied with green chili salsa."]

774

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups cooked chicken breasts or 1 12 lbs cooked chicken breasts, cut into bite sized pieces, ¾ cup cheddar cheese, shredded, ¾ cup monterey jack cheese, shredded, 2 tablespoons mild green chilies, canned, diced, and more.

Yes, Acapulco Chicken Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Acapulco Chicken Souffle

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