Mexican Casserole

Name: Mexican Casserole
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Mexican
Ingredients: 6 boneless chicken breast halves, cooked and cubed; 113 grams chopped green chile peppers, drained; 305 grams condensed cream of chicken soup; 305 grams condensed cream of mushroom soup; 8 6-inchs (6 inch) flour tortillas; 59 milliliters milk; 473 milliliters shredded Cheddar cheese; 158 milliliters sour cream

Mexican Casserole is a Mexican recipe that serves 8. One serving contains 403 calories, 31g of protein, and 21g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. If you have cream, chile peppers, milk, and a few other ingredients on hand, you can make it. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. It works well as a rather inexpensive main course. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

In a medium bowl combine the cream of mushroom soup, cream of chicken soup, chile peppers, milk and sour cream; mix until well blended.

Ingredients you will need

Cream Of Mushroom Soup

Cream Of Chicken Soup

Chili Pepper

Sour Cream

Milk

Equipment you will use

Bowl

Place a layer of tortilla strips in the bottom of a lightly greased 9x13 inch baking dish.

Ingredients you will need

Tortilla Strips

Equipment you will use

Baking Pan

Layer as follows: 1/2 of the soup mixture, 1/2 of the chicken, 1/2 of the shredded cheese. Repeat until ingredients are all used, ending with a layer of shredded cheese.

Ingredients you will need

Shredded Cheese

Whole Chicken

Soup

Bake in the preheated oven for 45 minutes covered, then remove cover and bake an additional 15 minutes.

Equipment you will use

Oven

Equipment

Oven

Bowl

Baking Pan

Ingredients

Servings:

boneless chicken breast halves, cooked and cubed 113grams

chopped green chile peppers, drained 305grams

condensed cream of chicken soup 305grams

condensed cream of mushroom soup 86-inchs

(6 inch) flour tortillas 59milliliters

milk 473milliliters

shredded Cheddar cheese 158milliliters

sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is DeLoach Russian River Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 14 dollars.