Mexican Chicken Casserole

Mexican Chicken Casserole

Serves 8

An easy, south-of-the-border dish, great for a family meal or pot-luck.  Reheats wonderfully, if there is any left.  Again, this dish is not really Mexican, but the flavor is.

lbs

chicken breast, boned, skinned 
(4 cups after cutting into cubes)

 

 

700

grams

 

corn tortillas 

4

ounces

115

grams

 

 

(if not available, use tortilla chips, crushed)

 

 

1

can 

mild chiles, diced (drained)

4

ounces

 

 

1

large

onion, chopped

 

 

 

 

½ 

tsp

garlic powder

 

 

 

 

1

 jar

salsa

12

ounces

375

ml

1

can

cream of chicken soup  or white sauce

10½

ounces

 

 

2

cups

cheddar cheese, shredded

8

ounces 

227

grams

Cook chicken breasts in simmering water for 15-20 minutes or until done.
Cut the chicken into cubes. Cut tortillas into strips or wedges.
Mix all other ingredients together in a separate bowl..
Layer tortillas, chicken, sauce, and cheese in 3 quart [3 liter] casserole dish.

Pour over chicken and tortillas, and top with more grated cheese if you want.

Bake at 350°F [175°C] for 20-25 minutes, until warmed through.

Note: 

A white sauce can be substituted for the soup mix, using:

2

Tbs

butter 

 

 

30

ml

¼

cup

flour

 

 

30

grams

¾

cup

chicken stock

 

 

190

ml

¾

cup

whole milk

 

 

190

ml

Melt the butter in a large saucepan over medium-low heat.
Add flour and whisk until smooth.
Cook, whisking constantly for 1 minute.
Remove from heat and add chicken stock, whisking until smooth.  Whisk in milk.
Increase the heat to medium and bring the mixture just to a simmer, whisking constantly.
Cook for 2 more minutes.
Season to taste.

If you find typographical errors or have any other problems when looking at the site please send the Webmaster e-mail describing the problem and the page involved.