Mexica-Style Chicken

Simple Mexican flavored casserole that your family will love.

Serves 8
2 10-ounce cans reduced sodium condensed cream of chicken soup
1 10-ounce can diced tomatoes with green chiles, undrained
¾ c. chopped green pepper
½ c. chopped onion
1 ½ tsp. chili powder
¼ tsp. black pepper
12 6” corn tortillas, cut into thin, bite size strips
3 cups cubed cooked chicken (about a pound)
1 8 ounce pkg. (2 cups) shredded cheddar cheese
Tomato slices (optional)
Slice green onions (optional)

1 Combine soup, tomatoes with chiles, sweet pepper, onion, chili powder, and black pepper; set aside

2 To assemble, sprinkle about one third of tortilla strips over the bottom of an un greased baking dish. Layer half of the chicken over tortilla strips; spoon half of soup mixture on top. Sprinkle half of the cheese and another third of the strips over the soup mixture. Layer with remaining soup, chicken, cheese, and tortilla strips.




3 Bake uncovered @ 350 for 45 mins or until bubbly. Remove from oven; let stand 10mins before serving. If desired, top with sliced tomatoes and green onions.


Happy cooking,
Chaeli