Mexican Chicken Recipe

Name: Mexican Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 skinned boneless chicken breasts; 1 dozen corn tortillas; 1 large can ortega green chilis, chopped; 1 onion, chopped; 1/4 cup (60 ml) cooking oil; 4 cans cream of chicken soup; 1 soup can of milk; 4 cups (950 ml) grated cheddar cheese; 4 cups (950 ml) grated Jack cheese; salt and pepper, to taste

Servings: persons

4 skinned boneless chicken breasts
1 dozen corn tortillas
1 large can ortega green chilis, chopped
1 onion, chopped
1/4 cup (60 ml) cooking oil
4 cans cream of chicken soup
1 soup can of milk
4 cups (950 ml) grated cheddar cheese
4 cups (950 ml) grated Jack cheese
salt and pepper, to taste

1
Bake chicken breasts at 350 degrees (175 C.) until done (about 30 minutes).
2
Cool chicken slightly, and cut into 2 inch pieces.
3
On stovetop, combine chopped chilis, chopped onion, cooking oil, soup, and milk.
4
Heat through and then stir in chicken.
5
In 13 X 9 inch baking dish, spread small amount of soup mixture across bottom, just to coat.
6
Tear tortillas into 2 inch wide strips and layer in bottom of pan to cover.
7
Top with more soup mixture and 1/3 of cheese mixture.
8
Repeat process twice, ending with cheese.
9
Bake uncovered in 350 degree (175 C.) oven for 30 to 40 minutes.
10
Let cool slightly, and cut into square servings.
11
Top with sour cream.

1913

kcal

Calories

111

Fat

Carbs

213

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: 4 skinned boneless chicken breasts, 1 dozen corn tortillas, 1 large can ortega green chilis, chopped, 1 onion, chopped, and more.

Yes, Mexican Chicken 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.

Mexican Chicken

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