Mexican Chicken

73
Mexican Chicken

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4 to 6

    boneless skinless chicken breasts

  • 1

    15 oz. can cream of mushroom soup

  • 1

    can Rotel tomatoes

  • 1

    medium onion, chopped

  • 1

    tsp chili powder

  • 12

    corn tortillas, torn in pieces

  • Shredded cheddar cheese

Directions

Boil chicken breasts. Cool and chop meat. Mix together chopped meat, soup, tomatoes, onion and chili powder. “Pam” a 13x9 casserole dish. Place half chicken mixture in bottom of dish; top with 6 torn corn tortillas. Cover tortillas with shredded cheese. Repeat layers ending with cheese. Bake, uncovered, at 350 degrees for 30 minutes. Serve with rice.


Nutrition

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