Sarcie's Chicken Mexicali

“This is my sister's favorite dish that my mom makes. It's a wonderful mexican-inspired casserole of layers of corn tortillas, cheese, and a creamy chicken, black bean, and green chili mixture. A great use for leftover chicken.*Edited per reviewers suggestions that it was too runny. Should set up fine now. Saucy but not runny.*”
READY IN:
1hr 5mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • Layer 1
  • 12 corn tortillas, cut into fourths
  • Layer 2
  • 4 cups cooked chicken, cut into chunks
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 cup sour cream
  • 18 teaspoon onion salt
  • 18 teaspoon garlic salt
  • 1 (4 ounce) can green chilies
  • 1 (3 7/8 ounce) cansliced olives, drained
  • 1 (14 ounce) can black beans, drained and rinsed
  • Layer 3
  • 12 lb monterey jack cheese, grated
  • 12 lb cheddar cheese, grated

Directions

  1. Combine all the layer 2 ingredients in a large bowl.
  2. Put layer 1(the tortillas) in the bottom of a 9x13 baking dish.
  3. Spread layer 2(chicken mixture) over the tortilla's.
  4. Spread layer 3(cheeses) over the chicken mixture.
  5. Bake at 375* for 45 mins until hot and bubbly. Let stand 15 minute before serving.

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