Mexican Chicken
Mexican Chicken is an moderately easy dinner. Made with 1 can mushroom soup, 1 can cream of chicken soup, 1 (7 oz.) can ortega salsa (mild to hot), 1 c. milk and 1 medium onion, diced, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Bake chicken for 1 hour and cut into bite-sized pieces.
Layer in a baking dish, starting with tortillas, then chilies, sauce (made from first 5 ingredients), chicken and ending with cheese. Refrigerate at least 12 hours, 3 days is better.
Can also be made ahead and frozen.
Bake 1 hour at 350Β°.
Serves 4.
π· Perfect Pairings
Complete your meal with these
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