Recipes:
Baked Mexican Chicken
INGREDIENTS
* ¼ cup butter
* 1 onion, chopped
* 1 bell pepper, chopped
* 1 (10-ounce) can cream of mushroom soup
* 1 (14.5-ounce) can tomatoes with green chiles
* 2 cups chopped cooked chicken
* 10 (6-inch) corn tortillas
* 2 cups shredded Monterey Jack cheese
* 1 cup sour cream
* 1 tablespoon milk
* 1 small jalapeño pepper, chopped
* ¼ cup chopped fresh parsley
**SERVES:** 6
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MAKE AHEAD
You can make this dish through **step 3** up to **4 hours ahead**.
Refrigerate until ready to bake and serve.
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VARIATION
For an authentic Mexican flavor, garnish with finely chopped fresh cilantro.
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DIRECTIONS
**1.** Preheat oven to **325°F**. Melt butter in a large skillet; add onion and pepper. Cook until tender, about **5 minutes**. Stir in soup, undrained tomatoes and chicken. Tear tortillas into bite-size pieces.
**2.** Spray a large casserole dish with cooking spray. Layer tortillas, soup mixture and Monterey Jack cheese in prepared casserole.
**3.** Mix sour cream, milk and jalapeño in a small bowl. Spread over top of casserole.
**4.** Bake chicken until bubbly, about **40 minutes**. Sprinkle with parsley. Serve immediately.
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Make It Quicker
* If you cannot find canned tomatoes with green chiles, prepare a quick substitute yourself. Combine a can of stewed tomatoes with either a chopped fresh jalapeño or a small can of chopped green chiles.
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