No Reviews
You must be logged in to post a review.
Mama’s Mexican Chicken
x
Print Options
Description
The easiest “Mexican” dish you will ever make!
Ingredients
- 1 can Cream Of Mushroom Soup (small)
- 1 can Cream Of Chicken Soup (small)
- 1 whole Medium Onion, Diced
- 1 whole Red Bell Pepper, Diced
- 1 whole Green Bell Pepper, Diced
- 1 can Ro*tel Tomatoes
- 1 bag Shredded Cheddar Or Mexican Style Cheese
- 1 package Frozen Chicken Breasts
- 1 package Corn Tortillas
Preparation
Preheat oven to 350F.
Boil 4 to 6 frozen skinless chicken breasts until cooked through. Drain, set aside to cool and then shred chicken.
In a large frying pan, mix onions, peppers, cream of mushroom soup (small can), cream of chicken soup (small can) and Rotel. Cook until simmering and add chicken. Simmer for 5 minutes.
Line a casserole pan with corn tortillas until covered. Add chicken mixture, cover with remaining corn tortillas, cover with shredded cheese.
Bake in oven 10 to 15 minutes or until cheese is melted and bubbly.
Related Recipes
Prep: Cook:
Serves: 8 Level: Easy
Zucchini Lasagna (Keto, Gluten-Free)
by Kendall Smith in
Main Courses
by Kendall Smith in
Main Courses
The very best zucchini lasagna you'll ever try! Made from simple,...
Prep: Cook:
Serves: 4 Level: Easy
Pineapple Casserole
by Beth Pierce in
Main Courses
by Beth Pierce in
Main Courses
This traditional southern Pineapple Casserole recipe brings canned pineapple, flour, cheddar...
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
Cheesy Sausage and Potatoes
by Chanda | My Farmhouse Table in
Main Courses
by Chanda | My Farmhouse Table in
Main Courses
A recipe for Cheesy Sausage and Potatoes Casserole is a one-pan...
Prep: Cook:
Serves: 4 Level: Easy
One Comment
Leave a Comment
You must be logged in to post a comment.
whatsnextgirls on 10.8.2009
Easy recipe for a yummy dinner! My husbnad that never “loves” anything really liked it…I added some cheese to the mixture in addition to just on top.
Thanks for the recipe.