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August 8, 2011
Baked Mexican Chicken
Chicken From The Oven
Prep time:
15 minutesCooking time:
40 minutes“Chopped parsley is a pretty garnish that adds lots of flavor. Buy 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.”
Ingredients
Serves 6
- 1/4 cup butter
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 (10-ounce) can cream of mushroom soup
- 1 (14.5-ounce) can tomatoes with green chiles
- 2 cups chopped cooked chicken
- 10 (6-inch) corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- 1 tablespoon milk
- 1 small jalapeño pepper, chopped
- 1/4 cup chopped fresh parsley
Directions
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.
2
Spray a large casserole dish with cooking spray. Layer tortillas, soup mixture and Monterey Jack cheese in prepared casserole.
3
Mix sour cream, milk and jalapeño in a small bowl. Spread over top of casserole.
4
Bake chicken until bubbly, about 40 minutes. Sprinkle with parsley. Serve immediately.
Variations(0)
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Cookin' xpress!
Cookin' xpress!
If you cannot find canned tomatoes with green chiles, prepare a quick substitute yourself. Combine a can of stewed tomatoes with either a chopped fresh jalapeño or a small can of chopped green chiles.
Great Pairings
Black-Eyed Pea Salsa
Save money by preparing your own black-eyed peas. The leftovers make delicious Hoppin' John, a southern dish of equal parts black-eyed peas and rice, with chopped fresh tomatoes and green onions.
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