Chicken Puerta Vallarta Recipe Recipe

Name: Chicken Puerta Vallarta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 chicken breasts; 1 can cream of mushroom soup; 1 can cream of chicken soup; 1 c. lowfat milk; 1 onion, minced; 1 can green chili salsa; 1 doz. tortillas; 1/2 pound sharp Cheddar cheese, grated; 1/2 pound Monterey Jack cheese, grated; 1 sm. can diced or possibly sliced black olives (optional)

Servings: persons

3 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. lowfat milk
1 onion, minced
1 can green chili salsa
1 doz. tortillas
1/2 pound sharp Cheddar cheese, grated
1/2 pound Monterey Jack cheese, grated
1 sm. can diced or possibly sliced black olives (optional)

1
Bake chicken 1 hour at 350 degrees.
2
Bone chicken and cut into large chunks.
3
In saucepan, hot soups, lowfat milk, onion, salsa and olives.
4
Tear tortillas into 1 inch pcs.
5
Layer chicken, cheeses, sauce and tortillas in a well greased casserole (3 qts or possibly larger).
6
Save 1/2 of cheese for topping of casserole.
7
Cover and chill overnight.
8
Bake at 300 degrees for about one hour.

813

kcal

Calories

Fat

Carbs

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 10 ingredients. The key ingredients include: 3 chicken breasts, 1 can cream of mushroom soup, 1 can cream of chicken soup, 1 c. lowfat milk, and more.

Yes, Chicken Puerta Vallarta Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Puerta Vallarta Recipe

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