Mexican Chicken II

Mexican Chicken II

You will leave the table pleasantly full after this dinner of chicken with tomatoes, chilies, and Cheddar in a creamy sauce baked on a bed of corn tortillas.

Calories: 734

Ingredients

  • 1 (3 pound) chicken – cooked, deboned and cut into bite size pieces
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • 1 (14.5 ounce) can diced tomatoes with green chile peppers
  • 2 cups shredded Cheddar cheese
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 8 (6 inch) corn tortillas
  • 1 teaspoon chili powder
  • 1 (8 ounce) container sour cream
  • Recipe Instructions

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a large bowl combine the chicken, onion, garlic, 2 tablespoons chili powder and salt. Add the tomatoes with chiles and the Cheddar cheese. Mix well.
    3. Line a 9×13 inch baking dish with corn tortillas. Pour in the chicken mixture. Pour soup over all and spread. Sprinkle with additional chili powder for topping. Bake for 40 minutes or until bubbly. Let cool and serve with dollops of sour cream.

    Directions

      1. Preheat oven to 350 degrees F (175 degrees C).
      2. In a large bowl combine the chicken, onion, garlic, 2 tablespoons chili powder and salt. Add the tomatoes with chiles and the Cheddar cheese. Mix well.
      3. Line a 9×13 inch baking dish with corn tortillas. Pour in the chicken mixture. Pour soup over all and spread. Sprinkle with additional chili powder for topping. Bake for 40 minutes or until bubbly. Let cool and serve with dollops of sour cream.

        Nutrition Facts

        Per Serving: 734 calories; 45.2 g fat; 31 g carbohydrates; 50.9 g protein; 177 mg cholesterol; 1731 mg sodium. Full nutrition

        Gallery “Mexican Chicken II”

        Mexican Chicken II

        Mexican Chicken II

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