Monday, June 12, 2006


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

  • 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 :)


  1. this is one of my favorite ways to use up cooked chicken! this was an awesome recipe, thanks! I am going to make it again this week... I linked my menu to your page if thats ok with you...

  2. We had this tonight and it was wonderful!!! We used cilantro in place of the parsley, and of course we had to add garlic!!!! It kind of tasted like our favorite Tortilla soup. Thanks for a great recipe!