Chicken Mexicala

Ingredients

• Servings: 6
• 4 skinless, boneless chicken breast halves - cooked and chopped
• 1 cup chopped onion
• 1 (4 ounce) can chopped green chile peppers
• 1 (5 ounce) can evaporated milk
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 12 (6 inch) corn tortillas
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• in a medium saucepan, saute onion and green chile peppers until tender. stir in chicken, then milk and soup. heat through, mix well and set aside.
• preheat oven to 350 degrees f (175 degrees c).
• in a small skillet, saute tortillas a few at a time until soft. cut tortillas into quarters, then line a 9x13 inch baking dish with 1/2 of the tortillas. spread 1/2 of the chicken mixture over the tortillas, then layer with remaining tortillas and remaining chicken mixture. finally, sprinkle with cheese.
• bake at 350 degrees f (175 degrees c) for 30 minutes, or until cheese is melted and bubbly.