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Baked Mexican Chicken
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Preparation time: 15 min. |
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Cooking time: 40 min. |
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Ideal condiment: corn bread |
Shopping List
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Pepper, parsley, tortillas, mushroom soup, jalapeno,
tomatoes with chilies, Monterey Jack, sour cream |
Food items that are probably in your frig!
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Cooked chicken, onion, butter, milk |
Ingredients
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1/4 cup butter |
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1 onion, chopped |
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1 bell pepper, chopped |
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1 (10-ounce) can cream of mushroom soup |
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1 (14.5-ounce) can tomatoes with green chilies |
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2 cups chopped cooked chicken |
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10 (6-inch) corn tortillas |
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2 cups shredded Monterey Jack cheese |
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1 cup sour cream |
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1 tablespoon milk |
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1 small jalapeno pepper, chopped |
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1/4 cup chopped fresh parsley |
Step 1
Preheat oven to 325'F. Melt butter in a large skillet; add
onion and pepper. Cook until tender, about 5 minutes. Stir in soup,
undrained tomatoes and chicken. Tear tortillas into bite-size pieces.
Step 2
Spray a large casserole dish with cooking spray. Layer
tortillas, soup mixture and Monterey Jack cheese in prepared casserole.
Step 3
Mix sour cream, milk and jalapeno in a small bowl. Spread
over top of casserole.
Step 4
Bake chicken until bubbly, about 40 minutes. Sprinkle with
parsley. Serve immediately.
Desfrute su comida! www.SouthwestCuisine.com
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Pre - Prepared Items for even Faster Serving Times
You can make this dish through step 3 up to 4 hours
ahead. Refrigerate until ready to bake and serve. |
Money Savers
Chopped parsley is a pretty garnish that adds lots of
flavor. Buy the large bunches when parsley is on sale. Then wash, pat
dry and chop in a food processor or blender. Store, tightly packed, in
the freezer. |
Serving Variation
For an authentic Southwestern flavor, garnish with finely
chopped fresh cilantro. |
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