This week's My Girl, Paula: Poultry theme gave me the perfect opportunity to try out a recipe I've been eyeing for a while--Mexican Chicken. I took the opportunity to substitute lower fat ingredients when possible, and I threw in a handful of cilantro, jalapeño, and green onion to liven things up. Maybe it's my slight tendency towards OCD, but I just couldn't bring myself to place those round tortillas in a rectangular pan! I baked mine up in two 8" foil pans instead, and stashed one in the freezer for later in the month.
Mexican Chicken (serves 8-10)
Paula Deen's original recipe found here
1 can 98% Fat Free Cream of Chicken soup
1 can 98% Fat Free Cream of Mushroom soup
1 can condensed Cheddar cheese soup
1 can Rotel® tomatoes & chiles, undrained
2 green onions, sliced
¼ cup cilantro, chopped
finely diced jalapeño, to taste
4 cups leftover chopped cooked chicken (can use a rotisserie chicken)
8 (8-inch) Hi-fiber flour tortillas
8 oz. package shredded 2% milk Mexican blend cheese
Preheat oven to 350°F. Lightly spray two 8" round pans with non-stick spray.
In a large bowl, combine three cans of soup. Stir in tomatoes & chiles, green onions, cilantro, and jalapeño, if using. Mix in chopped chicken pieces.
Begin layering in pans, starting with tortillas. Alternate layers of tortillas with chicken filling, ending with tortillas. Top with shredded cheese. Bake uncovered in a 350°F oven for 30 minutes, or until hot and bubbly. Let stand 5-10 minutes before serving.