Mexican Chicken
📜 Collection: UK3 | ✍️ Attribution: Marty Edwards | 📂 Category: Entrees A comforting baked casserole featuring tender chicken, melted cheddar cheese, and soft tortillas simmered in savory green chile soup. This delicious family-style dish bakes until bubbly and hot.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 35 mins | None | 6–8 Servings |
🔪 Key Equipment
- Baking dish
- Saucepan
- Knife
- Cutting board
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 | Fryer Chicken | Boiled and cut into bite-size pieces |
| 1 | Onion | Chopped |
| 1/2 lb. | Cheddar Cheese | Grated |
| 1 teaspoon | Garlic Salt | None |
| 1 teaspoon | Chili Powder | None |
| 1 can | Tomatoes & Green Chilies | Mashed |
| 1 pkg. | Soft Tortillas | None |
| 2 cans | Cream of Chicken Soup | Divided use |
| As needed | Chicken Stock | For softening tortillas |
Instructions
Step 1: Prep the Ingredients
- Boil the 1 Fryer Chicken and cut it into bite-size pieces.
- In a bowl, mix the bite-size chicken pieces, chopped 1 Onion, 1/2 lb. Cheddar Cheese (grated), 1 teaspoon Garlic Salt, 1 teaspoon Chili Powder, 1 can Tomatoes & Green Chilies (mashed), 1 pkg. Soft Tortillas, and 2 cans Cream of Chicken Soup.
Step 2: Assemble and Bake
- Soften the soft tortillas in boiling Chicken Stock.
- Line the softened tortillas in a baking dish.
- Add the prepared chicken mixture on top of the tortillas.
- Top the dish with an extra portion of cream of chicken soup.
- Bake in the oven at 350 degrees for about 35 minutes until bubbly and hot.
💡 Make-Ahead & Storage: Assemble the casserole ahead of time and store covered in the refrigerator for up to 24 hours before baking.
Original Recipe Scan
