Cheesy Mexican Chicken Bake
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 1 cup chopped onion
- 3⁄4 cup chopped green bell pepper
- 1 -2 garlic clove, minced
- 1 tablespoon butter
- 1⁄4 teaspoon chili powder
- 1⁄3 teaspoon cumin
- 14 ounces chicken broth
- 10 3⁄4 ounces cream of mushroom soup
- 14 1⁄2 ounces diced tomatoes and green chilies
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 11 ounces 6-inch corn tortillas, torn
- 4 cups shredded jalapeno jack cheese
- 1 1⁄2 lbs boneless skinless chicken breasts, cooked and shredded
directions
- Preheat oven to 350 degrees. In a small skillet over medium heat cook onion and bell pepper in butter until tender. Add garlic clove(s) and cook for an additional 2 minutes. Add chili powder and cumin and stir to combine. Remove from heat and set aside.
- In a blender container combine chicken broth, mushroom soup, undrained tomatoes and 1 tablespoon of the cooked vegetable mixture. Cover and blend on low speed until smooth.
- In 3-quart rectangular baking dish, layer half of soup mixture, half of torn tortillas, half of chicken, half of remaining cooked vegetable mixture, and half of cheese. Repeat layers.
- Bake, uncovered, about 45 minutes or until heated through and lightly browned. Let stand 5-10 minutes before serving.
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RECIPE SUBMITTED BY
TasteTester
United States
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.