Mexicali

Read Reviews (12)

"A tasty, spicy casserole that everyone loves!" — Julie Stokes

Directions

Place chicken in greased 9 x 13 inch baking dish. Cut tortillas into small strips, and lay them over the chicken.
Mix together the soups, broth, onion, green chilies, and chili with beans. Pour mixture over chicken and tortilla strips. Top with shredded cheese. Cover.
Bake at 350 degrees F (175 degrees C) for 15 minutes. Uncover, and bake 30 minutes more.

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Reviews More Reviews

Most Helpful Positive Review

May 20, 2008

Yum! This was quick and delicious. The whole family enjoyed it. After reading the other reviews, I altered the recipe just slightly... I added cumin, white pepper and salt to the chicken breasts, put tortilla chips on top, covered and baked for 15 min. Removed the foil, added the cheese and baked for the additional 30 min. Reminded me a lot of chilaquiles.

—M&M in the Kitchen

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Most Helpful Critical Review

Oct 04, 2004

Pretty good cassarole...Although I think I'd put the tortilla strips on top of the soup mixture because strips got very mushy. I like a little more crunch to my food. The flavor was fantastic...made me think that the mixture of the soups would be a great queso dip for tortilla chips. The chicken was super moist!

—WWWEBGURLIE

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14 Ratings

Jan 29, 2006

I thought it was pretty good. DH seemed to really like it. The kids weren't hungry so they didn't try it. I followed the recipe except I didn't have chicken breasts so I used chicken quarters. I partially boiled them first and increased the cooking time. I chose this recipe because I had all the ingredients and I needed to thin out my pantry a little. I used tortilla chips instead of corn tortillas. And I totally forgot about adding the cheese! I'm sure I would have liked it better with the cheese. I agree with others that say the sauce would make a good chili con queso dip. But I would only use chili without beans. I didn't like them in the dish. The chicken turned out good and moist but while eating it I had to add salt to mine for flavor. I think I will try it with hamburger meat and also as a queso dip but without the cream of chicken soup. Overall, it was a pretty good recipe, different and very easy.

—SOUTHERN_GAL12000

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Jan 04, 2004

I made a low fat version of this and it was terrific. I exchanged the soups for low-fat, and used Chili that was made with turkey(99%fat free)

—HOLLYG

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Nov 17, 2010

i probably shouldn't be reviewing this since i made all these changes, but i think the flavor came out like the original. i put in some ingredients and this popped up. i didn't have cream of chicken soup so i used cream of onion, left out the onions, and added extra chicken broth and some "Better than Boullion" chicken flavor. no corn tortillas so i toasted flour tortillas. i cubed the chicken for easier serving from the dish. didn't have chili with beans but had "chili beans" with chili spices so used that. it was good! simple, quick to put together. it's not too pretty but that does not matter. thanks for recipe.

—PEARLIE5

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Jan 05, 2004

I had my suspicions about this when I was mixing it together but when it was done....It went fast!!! I love this recipe!!

—ROBINBAY

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Feb 28, 2011

This recipe was very easy to put together and is delicious. I did add crumbled chips on top of it to make it look better. We had some of it leftover from our meal, and it re-heated very well when we ate it at another meal. I will be making this again, and probably very soon.

—kdias

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Jan 11, 2010

actually a lot better than i expected! i decided to try this because i had all the ingredients already in the pantry, but i was a little wary of how it would all taste together. i'm glad i tried it because it really worked well. i sliced my breasts in half so it wouldn't be so "chickeny" and used flour tortillas because that's what i had. the chicken was very moist, and the sauce was excellent served with spanish rice! not visually stunning, but a nice hot meal that doesn't take a lot of time or finesse :)

—easycookinmama

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Nutrition

Calories
401 kcal
20%

Carbohydrates
31.9 g
10%

Cholesterol
76 mg
25%

Fat
18.6 g
29%

Fiber
5.2 g
21%

Protein
27.9 g
56%

Sodium
1003 mg
40%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexicali

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 401
** Calories from Fat: 167

% Daily Value *
** Total Fat 18.6g 29 %
** Saturated Fat 8.7g 44 %
** Cholesterol 76mg 25 %
** Sodium 1003mg 40 %
** Potassium 552mg 15 %
** Total Carbohydrates 31.9g 10 %
** Dietary Fiber 5.2g 21 %
** Protein 27.9g 56 %
** Sugars 3.2g
** Vitamin A 14 %
** Vitamin C 61 %
** Calcium 35 %
** Iron 39 %
** Thiamin 15 %
** Niacin 102 %
** Vitamin B6 35 %
** Magnesium 30 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.