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Mexican Chicken II
SUBMITTED BY:
Amanda Andrews
"This is my husband's favorite chicken dish. It is very easy to prepare. Buen Proveco!"
RECIPE RATING:
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SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (3 pound) chicken - cooked, deboned and cut into bite size pieces
1 onion, chopped
2 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon salt
1 (14.5 ounce) can diced tomatoes with green chile peppers
2 cups shredded Cheddar cheese
2 (10.75 ounce) cans condensed cream of chicken soup
8 (6 inch) corn tortillas
1 teaspoon chili powder
1 (8 ounce) container sour cream
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine the chicken, onion, garlic, 2 tablespoons chili powder and salt. Add the tomatoes with chiles and the Cheddar cheese. Mix well.
Line a 9x13 inch baking dish with corn tortillas. Pour in the chicken mixture. Pour soup over all and spread. Sprinkle with additional chili powder for topping. Bake for 40 minutes or until bubbly. Let cool and serve with dollops of sour cream.
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REVIEWS
Reviewed on Jul. 30, 2003 by SBURKINS
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SBURKINS
Jul. 30, 2003
Very good. It may be a little too spicy for kids, otherwise it's a great dish for a potluck dinner.
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6 users found this review helpful
Very good. It may be a little too spicy for kids, otherwise it's a great dish for a potluck...
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Reviewed on Mar. 1, 2007 by
DUBYANGE
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DUBYANGE
Mar. 1, 2007
Didn't make this exact recipe but have been making a similar version for years. I layer tortilla chips in a glass baking dish and top w/ cubed cooked chicken. Then combine the cream of chx, heaping tsp of garlic powder and chili powder, drained Rotel tomatoes, and chopped onion. Spread sauce over chicken and top w/ shredded sharp cheddar. Bake @ 350 for 40 minutes. Scoop out your serving and top with chopped tomato and lettuce. BIG HIT W/ EVERYONE!
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4 users found this review helpful
Didn't make this exact recipe but have been making a similar version for years. I layer...
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Reviewed on Nov. 17, 2005 by
JDVMD
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JDVMD
Nov. 17, 2005
This is a dish that is suffering from an identity crisis. I think it would be better suited as a dip or add some chicken broth and turn it into a soup. As a casserole, it fails. Add the chili seasoning to taste, otherwise, it will be too spicy. Overall, we liked the flavor BUT the tortillas added nothing. This is a pretty ugly dish and would never dream of making it again or serving it to anyone.
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3 users found this review helpful
This is a dish that is suffering from an identity crisis. I think it would be better suited as...
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Reviewed on Aug. 6, 2007 by
KimW
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KimW
Aug. 6, 2007
This was awesome with a few tweaks. I cut the soup down to one can. Added the sour cream to the mixture. I seasoned my chicken with the chili powder and garlic. Left out the salt. I added chopped onions and green pepper to the chicken while I was sauteeing it. I added a can of mild green chilis to the mixture as well. I did not add the chili powder and garlic to the mix, as it was well seasoned as it was. I added a cup of rice as well. After it was baked, we added hot sauce to taste to each individual serving. Very good! Thank you!
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2 users found this review helpful
This was awesome with a few tweaks. I cut the soup down to one can. Added the sour cream to...
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Reviewed on May 19, 2008 by Andrea
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Andrea
May 19, 2008
I made a few revisions to ths recipe. I omitted the chili powder as hubby and I don't like alot of spice. I used onion powder and diced tomatoes with onion in it instead of the plain onion. I also added a can of refried beans to mixture. I also used tortilla chips instead of corn tortillas. I put a cup of Mexican shredded cheese in the mix and then melted some on the top when the casserole was almost done. This all came out excellent ! Even my picky husband loved it!
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1 user found this review helpful
I made a few revisions to ths recipe. I omitted the chili powder as hubby and I don't like...
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Reviewed on Jun. 8, 2005 by
love to cook!
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love to cook!
Jun. 8, 2005
This was a good recipe! My only suggestions would be to spray the pan with cooking spray so the tortillas don't stick and to use the low-fat versions of soup and sour cream! Other than that, it had a good Mexican taste and it was really easy to make. I'll end up making it again.
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1 user found this review helpful
This was a good recipe! My only suggestions would be to spray the pan with cooking spray so...
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Reviewed on Apr. 18, 2004 by FBA
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FBA
Apr. 18, 2004
I served the corn chips on the side & mixed everything else together. Despite mixing only 1/2 a teaspoon of chili powder into the dish & omitting the extra chili powder from the topping, I thought it was still pretty spicy. It may also have been because I used a can of RO*TEL tomatoes & green chile peppers, which are a little spicier.
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1 user found this review helpful
I served the corn chips on the side & mixed everything else together. Despite mixing only 1/2...
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Reviewed on Aug. 26, 2007 by
Mallery
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Mallery
Aug. 26, 2007
Added a couple of my own touches, I loved it, myh husband hated it.
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0 users found this review helpful
Added a couple of my own touches, I loved it, myh husband hated it.
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Reviewed on Feb. 2, 2007 by
Em Marsh
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Em Marsh
Feb. 2, 2007
I thought that this was great! the next time I make I'll probably add 2 cups of rice to make it taste more mexican.
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0 users found this review helpful
I thought that this was great! the next time I make I'll probably add 2 cups of rice to make...
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Mexican Chicken II
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