Mim's Mexican Chicken
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
corn tortillas (6-inch)
package |
*
|
| 2 | cups |
chicken
cooked and cubed |
|
| 12 | ounces |
cheddar cheese
grated |
|
| 1 | each |
soup, cream of chicken
condensed, from can |
*
|
| 1 | each |
soup, cream of cheddar
can |
*
|
| 1 | each |
rotel chiles and tomatoes
canned |
* |
| 1 ¼ | cups |
milk
|
|
| 1 | each |
onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
corn tortillas (6-inch)
package |
*
|
| 473 | ml |
chicken
cooked and cubed |
|
| 346.8 | ml/g |
cheddar cheese
grated |
|
| 1 | each |
soup, cream of chicken
condensed, from can |
*
|
| 1 | each |
soup, cream of cheddar
can |
*
|
| 1 | each |
rotel chiles and tomatoes
canned |
* |
| 296 | ml |
milk
|
|
| 1 | each |
onions
chopped |
|
Directions
Chop cooled, cooked chicken meat into largish chunks.
Tear tortillas into 1-inc h wide strips.
In a large baking dish , alternate layers of tortillas, chicken m eat and cheese (reserve ½ cup of cheese for topping) until all the chicken is used.
Combine the remaining ingredients and pour over the layered mixture.
Top with reserved cheese.
Cover with aluminum foil.
To freeze:
Flash freeze casserole, then place frozen, covered dish into jumbo freezer bag.
To prepare:
Thaw cup asserole before baking .
Bake covered casserole at 350℉ (180℃) until hot and bubbly.
Cut with spatula and serve.
