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Mexican Chicken Bake

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Submitted by exlibra78

Mexican chicken casserole with flour tortillas, cheddar cheese, tomatoes, and cream soups baked until bubbly. A Tex-Mex comfort food bake with homemade fried chicken.

YIELD

6 servings

PREP

25 min

COOK

35 min

READY

60 min

This Tex-Mex chicken casserole starts with a whole fryer cooked until tender, then layers the shredded meat with cheddar, tomatoes, onions, and chili powder between broth-softened flour tortillas. Two cream soups (chicken and mushroom) get poured over everything before it bakes into a bubbling, cheesy dish.

Softening the tortillas in the hot chicken broth is the key step. It makes them pliable enough to line the baking dish without cracking, and they soak up that rich, chickeny liquid. They turn silky and almost noodle-like as the casserole bakes.

Save that cooking broth. Besides softening the tortillas, it’s packed with flavor and can be used as the base for soup later.

Kitchen Tips

  • Fry the whole chicken first, then pull the meat. This gives you more flavorful, juicier chicken than using pre-cooked or rotisserie. But rotisserie works in a pinch if you’re short on time.
  • Grate the cheddar yourself from a block. Pre-shredded cheese has anti-caking powder that prevents it from melting smoothly.
  • Don’t overlap the tortillas too much when lining the dish. You want a single layer that covers the bottom with just slight overlap at the edges.
  • Check at 30 minutes. Once the edges are bubbling and the cheese on top is golden, it’s ready.

Variations

  • Swap cream soups for a can of green chile enchilada sauce for a lighter, more authentic flavor.
  • Add a can of drained green chiles to the chicken mixture for extra heat.
  • Use corn tortillas instead of flour for a more traditional enchilada-style casserole.

Ingredients

1 1
PACKAGE PACKAGE FLOUR TORTILLA *
1 237
CUP ML TOMATOES
1 237
CUP ML ONIONS
1 1
EACH EACH CHICKEN
fryer *
1 237
CUP ML CHICKEN
soup, cream of
1 237
CUP ML CREAM OF MUSHROOM SOUP
cream of
1 5
TEASPOON ML GARLIC SALT
1 5
TEASPOON ML CHILI POWDER
½ 226.8
POUND G CHEDDAR CHEESE

Directions

Fry chicken until tender.

Remove, reserving broth.

Remove skin and bones from chicken and cut into bite sized pieces.

Grate cheese and add tomatoes.

Combine chicken, onions, cheese, garlic salt, chili owder and tomatoes.

Drop tortillas into boiling chicken broth until softened.

Line large baking dish with softened tortillas.

Add chicken mixture.

Pour the 2 cans of soup over the chicken.

Bake at 350℉ (180℃) for 35 minutes or until bubbly and hot.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 160g (5.6 oz)
Amount per Serving
Calories 250 61% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 531mg 22%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 35g
Vitamin A 15% Vitamin C 10%
Calcium 29% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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