Chicken Mexicala Recipe

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Ingredients:

Serving

4 skinless, boneless chicken breast halves - cooked and chopped
1 cup chopped onion
1 (4 oz) can chopped green chile peppers
1 (5 oz) can evaporated milk
1 (10.75 oz) can condensed cream of mushroom soup
12 (6 inch) corn tortillas
1 cup shredded cheddar cheese

Directions:

In a medium saucepan, saute onion and green chile peppers until tender. Stir in chicken, then milk and soup. Heat through, mix well and set aside.
Preheat oven to 350 degrees F (175 degrees C).
In a small skillet, saute tortillas a few at a time until soft. Cut tortillas into quarters, then line a 9x13 inch baking dish with 1/2 of the tortillas. Spread 1/2 of the chicken mixture over the tortillas, then layer with remaining tortillas and remaining chicken mixture. Finally, sprinkle with cheese.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	241.78 Kcal (1012 kJ)
Calories from fat	88.67 Kcal
		% Daily Value*
Total Fat	9.85g	15%
Cholesterol	25.65mg	9%
Sodium	226.18mg	9%
Potassium	274.87mg	6%
Total Carbs	30.1g	10%
Sugars	3.67g	15%
Dietary Fiber	4.83g	19%
Protein	10.35g	21%
Vitamin C	3.4mg	6%
Iron	1.1mg	6%
Calcium	197.2mg	20%

Amount Per 100 g
Calories	205.46 Kcal (860 kJ)
Calories from fat	75.36 Kcal
		% Daily Value*
Total Fat	8.37g	15%
Cholesterol	21.79mg	9%
Sodium	192.21mg	9%
Potassium	233.58mg	6%
Total Carbs	25.58g	10%
Sugars	3.12g	15%
Dietary Fiber	4.11g	19%
Protein	8.8g	21%
Vitamin C	2.9mg	6%
Iron	0.9mg	6%
Calcium	167.6mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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