Directions:
- Mexican Chicken
- Paula Dean
- Servings: 8 servings
- Prep Time: 10 min
- Cook Time: 30 min
- Difficulty: Easy
- Ingredients
- /4 -ounce can cream of chicken soup
- /4 -ounce can cheddar cheese soup
- /4 -ounce can cream of mushroom soup
- -ounce can tomatoes
- Whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
- /2-ounce package flour tortillas
- Cup shredded cheddar cheese
- Directions
- Preheat oven to 350 degrees.
- In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.
- In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* 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.
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