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Chicken Mexicala

Chicken Mexicala


"A layered casserole of corn tortillas, a creamy chicken and green chile pepper mixture, and Cheddar cheese. Great served with a tossed green salad, if desired."
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1 h servings 413 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 30.6 g
  • 61%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 758 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  1. In a medium saucepan, saute onion and green chile peppers until tender. Stir in chicken, then milk and soup. Heat through, mix well and set aside.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a small skillet, saute tortillas a few at a time until soft. Cut tortillas into quarters, then line a 9x13 inch baking dish with 1/2 of the tortillas. Spread 1/2 of the chicken mixture over the tortillas, then layer with remaining tortillas and remaining chicken mixture. Finally, sprinkle with cheese.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.

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Read all reviews 28
  1. 35 Ratings

Most helpful positive review

This is my recipe, you need to use chopped green chilies, one small can. You can cook your chicken in advance, this is the longest part, also shredding your own cheese makes it even better.

Most helpful critical review

I'm not sure if I did something wrong but I followed the recipe. The chicken mixture just didn't seem to be enough. Maybe another can of soup? It seemed to be too much tortilla and not enough...

Most helpful
Most positive
Least positive

This is my recipe, you need to use chopped green chilies, one small can. You can cook your chicken in advance, this is the longest part, also shredding your own cheese makes it even better.

Yummy! I added a can of green enchilada sauce to add to the flavor and stretch the sauce. Yummy! I also put a layer of cheese in the middle, as I like really cheesey foods.

It took me 2 hours to make, maybe I did something wrong, but when it was done, it was SO good. It sounds bland, but it was delisious

This was very good! After reading others reviews I added one fresh finely chopped jalapeno and about 1 tsp cumin to the sauce. In addition I added 1/2 cup milk and 1/2 cup chicken broth (from ...

This recipe was great. My husband doesn't usually like casseroles, but this one he liked. It is a keeper at my house.

This recipe is delicious!!! I didn't understand the 1 2/3 green chile peppers, canned, so I just used a small can of mild diced chiles. Also, instead of the cheddar cheese I used the pre-shred...

Excellent! As guided by the other reviewers, I added 1 tsp cumin into the chicken/soup/milk mixture and also added approx 3/4 C chicken broth. When cooking the chicken beforehand, I seasoned w...

Not a bad recipe. The tortillas got a little tough. And I added lots of salsa to the end product to increase the flavor.

My husband exclaimed and exclaimed over this dish. Highly recommended for quick and easy to make mexican food.

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