Sarcie's Chicken Mexicali |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
|
This is my sister's favorite dish that my mom makes. It's a wonderful mexican-inspired casserole of layers of corn tortillas, cheese, and a creamy chicken, black bean, and green chili mixture. A great use for leftover chicken.*Edited per reviewers suggestions that it was too runny. Should set up fine now. Saucy but not runny.* Ingredients:
12 corn tortillas, cut into fourths |
4 cups cooked chicken, cut into chunks |
1 (10 1/2 ounce) can cream of mushroom soup |
1 (10 1/2 ounce) can cream of chicken soup |
1 cup sour cream |
1/8 teaspoon onion salt |
1/8 teaspoon garlic salt |
1 (4 ounce) can green chilies |
1 (3 7/8 ounce) can sliced olives, drained |
1 (14 ounce) can black beans, drained and rinsed |
1/2 lb monterey jack cheese, grated |
1/2 lb cheddar cheese, grated |
Directions:
1. Combine all the layer 2 ingredients in a large bowl.
2. Put layer 1(the tortillas) in the bottom of a 9x13 baking dish.
3. Spread layer 2(chicken mixture) over the tortilla's.
4. Spread layer 3(cheeses) over the chicken mixture.
5. Bake at 375* for 45 mins until hot and bubbly. Let stand 15 minute before serving.
|
|