BAKED MEXICAN CHICKEN!!!

For dinner tonight I made Baked Mexican Chicken. It's a recipe I've had for a long time and we all enjoy it.

If you are fan of casseroles and mexican dishes, you will definitely enjoy this one.

Baked Mexican Chicken

Ingredients:

• 1/4 cup butter
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 (10-ounce) can cream of mushroom soup
• 1 (14.5-ounce) can tomatoes with green chilies
• 2 cups chopped cooked chicken
• 10 (6-inch) corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1 cup sour cream
• 1 tablespoon milk
• 1 small jalapeno pepper, chopped
• 1/4 cup chopped fresh parsley

Step 1

Preheat oven to 325'F. Melt butter in a large skillet; add onion and pepper. Cook until tender, about 5 minutes. Stir in soup, undrained tomatoes and chicken. Tear tortillas into bite-size pieces.

Step 2

Spray a large casserole dish with cooking spray. Layer tortillas, soup mixture and Monterey Jack cheese in prepared casserole.

Step 3

Mix sour cream, milk and jalapeno in a small bowl. Spread over top of casserole.

Step 4

Bake chicken until bubbly, about 40 minutes. Sprinkle with parsley. Serve immediately.


Now because I have young kids, they don't like very spicy food, so instead of the diced can of tomatoes and green chilies, I use mild salsa, and then I omit the jalapeno peppers from the sour cream and milk mixture. It still comes out really good and not spicy so the kids can enjoy :)