Mexican Scalloped Chicken Recipe

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Servings: 12


Cost per serving $1.65 view details
  • 4 chicken breasts, baked & sliced or possibly 4 cans boned chicken
  • 1 doz. corn tortillas
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1/2 soup can lowfat milk
  • 1 onion, chopped
  • 1 can Ortega green chili salsa
  • 1/2 pound Cheddar cheese, grated
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic


  1. In saucepan, mix together the 2 soups, a 1/2 can of lowfat milk, salsa, salt and pepper and chopped onion. Stir well till blended and simmer for a few min.
  2. Cut tortillas into 1 inch strips. Place a little of the sauce mix on the bottom of a 3 qt baking dish; place a layer of tortilla strips, chicken, then some soup mix. Sprinkle with a little cheese but save most of the cheese for the top. Continue with the second layer, ending with the soup mix. Top with the remaining cheese. Let the casserole stand in refrigerator several hrs or possibly overnight before baking. This allows the flavors to blend. Bake at 350 degrees for about 30 min. Let stand a bit before serving.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 199g
Recipe makes 12 servings
Calories 276  
Calories from Fat 131 47%
Total Fat 14.77g 18%
Saturated Fat 6.23g 25%
Trans Fat 0.06g  
Cholesterol 52mg 17%
Sodium 899mg 37%
Potassium 327mg 9%
Total Carbs 18.62g 5%
Dietary Fiber 2.5g 8%
Sugars 2.49g 2%
Protein 17.57g 28%
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