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Chicken Mexicala

Chicken Mexicala

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
SAMME

SAMME

A layered casserole of corn tortillas, a creamy chicken and green chile pepper mixture, and Cheddar cheese. Great served with a tossed green salad, if desired.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 30.6 g
  • 61%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 758 mg
  • 30%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.
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Reviews

RITA FAY
25

RITA FAY

1/23/2003

This is my recipe, you need to use chopped green chilies, one small can. You can cook your chicken in advance, this is the longest part, also shredding your own cheese makes it even better.

NUTTERS23
15

NUTTERS23

1/22/2006

Yummy! I added a can of green enchilada sauce to add to the flavor and stretch the sauce. Yummy! I also put a layer of cheese in the middle, as I like really cheesey foods.

SPARKLES0829
12

SPARKLES0829

1/23/2003

It took me 2 hours to make, maybe I did something wrong, but when it was done, it was SO good. It sounds bland, but it was delisious

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