Chicken Mexicala

Total Time

1 Hour

Servings

6

Ingredients

• 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

Instructions

1. In a medium saucepan, sauté 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 175°C.
3. In a small skillet, sauté 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 175°C for 30 minutes, or until cheese is melted and bubbly.