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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Ala Mexico Recipe

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This recipe for Chicken Ala Mexico is from The Howell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 chicken breasts cooked and cubed + juice
8 oz sharp cheddar cheese
nacho tortilla corn chips
2 cans cream of chicken soup
1 can chopped green chilis
1/2 tsp sage
1/2 tsp chili pepper
1/2 tsp garlic salt
1/2 tsp oregano
shredded moterey jack cheese
Directions:
Directions:
Layer bottom of 9X13 pan with nacho tortilla corn chips. Layer cubed chicken over chips. Shred 8 oz sharp cheddar cheese over chicken layer.
In medium sauce pan cook for 10 minues then pour over top.
2 cans cream of chicken sooup
1 cup water and juice from chicken
1 can chopped green chilies
sage, chili pepper, garlic salt, and oregano
Top mixture with 4-8 oz shredded monterey jack cheese. Sprinkle with paprika.
Bake at 350 for 30 - 45 minutes

 

 

 

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