Ingredients for Sarcie's Chicken Mexicali
- 6-8 corn tortillas
- 2 cups cooked chicken, shredded
- Cream Of Mushroom Soup
- Cream Of Chicken Soup
- Sour Cream
- Onion Salt
- Garlic Salt
- 1 (4-ounce) can diced green chilies (undrained)
- Olives
- 1 (15-ounce) can black beans, rinsed and drained
- Monterey Jack Cheese
- Cheddar Cheese
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How to Make Sarcie's Chicken Mexicali
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- In a large bowl, combine cooked chicken (shredded), 1 (15-ounce) can black beans (rinsed and drained), 1 (4-ounce) can diced green chilies (undrained), 1 cup Mexican crema or sour cream, 1/2 cup shredded Monterey Jack cheese, 1/4 cup chopped cilantro, 1 teaspoon chili powder, 1/2 teaspoon cumin, and salt and pepper to taste. Mix well.
- Spread a thin layer of the chicken mixture in the bottom of the prepared baking dish.
- Layer 6-8 corn tortillas over the chicken mixture, slightly overlapping them.
- Spread half of the remaining chicken mixture over the tortillas.
- Sprinkle 1/2 cup of shredded Monterey Jack cheese over the chicken mixture.
- Repeat layers with remaining tortillas and chicken mixture.
- Top with the remaining 1/2 cup of shredded Monterey Jack cheese.
- Bake for 35-40 minutes, or until heated through and the cheese is melted and bubbly.
- Let stand for 10 minutes before serving. Garnish with extra cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
8g
Fat
89g
Carbs
11g
