North Texas State University Kerr Hall Mexican Chicken Recipe

Name: North Texas State University Kerr Hall Mexican Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 doz. corn tortillas; 1 lb. cooked cubed chicken; 1/2 c. chicken stock; 1/2 c. onion, chopped; 1 tsp. garlic powder; 1 tsp. chili powder; 1/2 lb. American cheese, grated; 1 can Ro-Tel tomatoes, mashed; 1 can cream of chicken soup (undiluted); 1/4 lb. grated cheese (for topping)

Servings: persons

1 doz. corn tortillas
1 lb. cooked cubed chicken
1/2 c. chicken stock
1/2 c. onion, chopped
1 tsp. garlic powder
1 tsp. chili powder
1/2 lb. American cheese, grated
1 can Ro-Tel tomatoes, mashed
1 can cream of chicken soup (undiluted)
1/4 lb. grated cheese (for topping)

1
Mix together onion, American cheese, spices, mashed tomatoes and cream of chicken soup.
2
Soften tortillas in chicken stock (do not soak too long or they will crumble).
3
Line long shallow casserole dish with 6 overlapping tortillas.
4
Cover tortillas with a layer of chicken mixture and another layer of tortillas and chicken mixture.
5
Heat in oven at 350u00b0 for 25 to 30 minutes.
6
Top with grated cheese and heat 5 minutes to melt.

797

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: 1 doz. corn tortillas, 1 lb. cooked cubed chicken, 1/2 c. chicken stock, 1/2 c. onion, chopped, and more.

Yes, North Texas State University Kerr Hall 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.

North Texas State University Kerr Hall Mexican Chicken

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