Chicken Mexicala Recipe -
Chicken Mexicala Recipe
  • READY IN 1 hr

Chicken Mexicala

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  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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Reviews More Reviews

Most Helpful Positive Review
Jan 23, 2003

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
Jun 14, 2005

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 filler. I couldn't spread the chicken out enough to reach all the corners. That's why the tortillas were tough.


35 Ratings

Jan 22, 2006

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.

Jan 23, 2003

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

Jul 21, 2005

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 cooking the chicken breasts) to "stretch" the sauce. To eliminate the fat I didn't saute the chilies and onions but combined the soup, evap milk, milk, broth, onions, green chilies and jalapeno and micro cooked for 8 minutes before adding the cooked chicken and putting the casserole together. Husband topped it with salsa but it was spicy enough for me without it. Will definitely make again.

Jan 23, 2003

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

Jan 23, 2003

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-shredded 4 cheese Mexican mixture. I plan on serving this to my bunko group! Thanks for a terrific and easy recipe!

Jan 28, 2009

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 with some cayenne and chili pepper. Thinking of making this for the super bowl, it would be a crowd pleaser.


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  • Calories
  • 413 kcal
  • 21%
  • Carbohydrates
  • 32.7 g
  • 11%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 30.6 g
  • 61%
  • Sodium
  • 758 mg
  • 30%

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

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