- 3 skinless, boneless chicken breast halves
- 1 pound processed cheese food (such as Velveeta®), torn into 4 pieces
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- 1 (10.5 ounce) can cream of chicken soup
- 1 (10.75 ounce) can cream of mushroom soup
- 1 (10 ounce) package large flour tortillas
- 2 teaspoons chili powder, or to taste
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a saucepan of salted water to a boil. Boil chicken breasts until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken breasts to a cutting board to cool. Reserve and cool chicken broth.
- Shred the cooled chicken breasts and put into a large bowl; add cheese cubes, diced tomatoes with green chile peppers, cream of chicken soup, and cream of mushroom soup and stir.
- Individually dip about half the tortillas into the cooled liquid from poaching the chicken; arrange into the bottom of a large baking dish.
- Spread the chicken mixture over the tortillas.
- Individually dip the remaining tortillas into the water and arrange atop the chicken mixture. Sprinkle chili powder over the tortillas.
- Bake in preheated oven until the top layer of tortillas begin to turn golden brown and crunchy, 30 to 45 minutes.
03/28/2018
recipepes.com
Mexican Chicken Casserole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
