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Cheesy Mexican Chicken Bake

Cheesy Mexican Chicken Bake

Ingredients

1cup  chopped onion
1cup  chopped green bell pepper
1clove garlic, minced
1tbsp.  butter or margarine
1/4tsp.  chili powder
1/4tsp.  ground cumin
1(14-oz.)  can chicken broth
1(10 3/4-oz.)  can cream of mushroom soup
1(14 1/2-oz.)  can diced tomatoes with green chiles
1(11-oz.)  pkg. 6-inch corn tortillas, torn
4cups  shredded Monterey Jack cheese with jalapeños
1 1/2lb.  skinless, boneless chicken breasts, cooked and shredded
1tsp.  ground black pepper

Directions

Preheat oven to 350°F. In small skillet cook onion, bell pepper and garlic in hot butter until tender. Add chili powder and cumin; remove from heat. Set aside.
In blender container combine chicken broth, mushroom soup, undrained tomatoes and 1 tablespoon of the vegetable mixture. Cover and blend on low speed until smooth.
In 3-quart rectangular baking dish, layer half of soup mixture, half of torn tortillas, half of chicken, half of remaining vegetable mixture and half of cheese. Repeat layers.
Bake, uncovered, about 45 minutes or until heated through and lightly browned. Let stand 5 to 10 minutes before serving.

Nutrition Facts

Serving Size 1
Amount Per Serving
Calories 462 Fiber 3g
Calories From Fat 227 Sugars 4g
Total Fat 25g Protein 31g
Saturated Fat 12g Carbohydrates 30g
Cholesterol 102mg Potassium
Sodium 1163mg Sodium Extra 48mg
Print   Full | 3x5 | 4x6
Serves: 8
Prep Time:
15 minutes
Cook Time:
45 minutes
Print Recipe
Full | 3x5 | 4x6
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