Wednesday, September 9, 2009

Wok's For Dinner: Mexican Chicken

I got this recipe from a coworker who brought it to a Christmas party potluck lunch several years ago. It was so good that I just had to get a copy of the recipe. The recipe below is the original recipe and feeds a LOT of people; you can cut the recipe in half to fit a smaller family.

Mexican Chicken

3 lbs chicken, boiled, chopped, seasoned to taste
8oz grated Monterrey Jack cheese
2-4oz cans diced green chiles (I used whole green chiles which I chopped in the food processor; they were cheaper than diced green chiles)
2 Tbsp vegetable or olive oil
1 can cream of chicken soup
1 cup chicken broth
1 cup half & half (I used 1% milk)
1 medium onion, chopped
8-10 flour tortillas
1 cup grated Cheddar cheese

Saute' onions and chiles in oil until soft. Add soup, cream (or milk), broth and Monterey-Jack cheese; stir until all is melted and blended. Add chicken meat. Put layer of tortillas into the bottom of a lightly greased 9x13" casserole dish. Tear some of the tortillas in half or quarters so they fit into the corners. Spoon 1/3 of the soup/chicken mixture over the tortillas and spread evenly. Add more tortillas to layer, and repeat the process. End with soup/chicken mixture on top. Sprinkle with Cheddar. Bake at 325 degrees for 30-45 minutes or until warmed through. If freezing: Prepare as directed but do not bake. Use a disposable baking dish. Cover with foil and freeze. Thaw 48 hours in fridge and bake as directed.

This was SO good! Hubs was looking forward to this meal, but forgot that he had a meeting tonight. So he will eat his portion when he comes home. My son really enjoyed it, and he's not a big chicken eater. He ate every single bite! Woohoo! My daughter, on the other hand, didn't eat any bite at all of anything on her plate. She had her first day of preschool today and was simply too worn out. Under normal circumstances, I'm sure that she would have eaten some. Maybe next time. :)

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