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Mexican Chicken
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A Mexican style chicken casserole

Cherie Hoeppner


  • 4 skinned boneless chicken breasts
  • 1 dozen corn tortillas
  • 1 large can ortega green chilis, chopped
  • 1 onion, chopped
  • 1/4 cup (60 ml) cooking oil
  • 4 cans cream of chicken soup
  • 1 soup can of milk
  • 4 cups (950 ml) grated cheddar cheese
  • 4 cups (950 ml) grated Jack cheese
  • salt and pepper, to taste
  • Bake chicken breasts at 350 degrees (175 C.) until done (about 30 minutes).
  • Cool chicken slightly, and cut into 2 inch pieces.
  • On stovetop, combine chopped chilis, chopped onion, cooking oil, soup, and milk.
  • Heat through and then stir in chicken.
  • In 13 X 9 inch baking dish, spread small amount of soup mixture across bottom, just to coat.
  • Tear tortillas into 2 inch wide strips and layer in bottom of pan to cover.
  • Top with more soup mixture and 1/3 of cheese mixture.
  • Repeat process twice, ending with cheese.
  • Bake uncovered in 350 degree (175 C.) oven for 30 to 40 minutes.
  • Let cool slightly, and cut into square servings.
  • Top with sour cream.

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