Chicken A La Mexico
Creamy and flavorful Chicken A La Mexico features tender chicken chunks in a spicy enchilada sauce with cheese, perfect for a comforting family meal or casual gathering.
Ingredients
Instructions
- Combine the enchilada sauce, mushroom soup, chopped onion, and garlic salt in a bowl.
- Put a thin layer of corn chips on the bottom of a greased 1-quart baking dish.
- Add a layer of chopped chicken on top of the corn chips.
- Add another thin layer of corn chips and then another layer of chopped chicken.
- Pour the sauce mixture over the layers.
- Top with grated sharp cheese.
- Bake in a 350°F oven for approximately 30 minutes until hot and bubbly.
Tips & Substitutions
For added flavor, consider using rotisserie chicken instead of cooked chicken breasts. You can also substitute the mushroom soup with cream of chicken soup if desired. If you prefer a bit of heat, try adding diced jalapeños to the sauce mixture. Pairing this dish with a fresh salad can brighten the meal, and you can also explore similar Mexican recipes for more ideas.
Serving Suggestions
Serve Chicken A La Mexico hot, garnished with fresh cilantro or sliced green onions for a pop of color. It pairs well with a side of Spicy Rice And Chicken for a heartier meal. You can also serve it with a simple green salad or some guacamole and sour cream for added flavor.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F until warmed through, about 15-20 minutes. If desired, you can also microwave individual portions for quicker reheating, ensuring they are heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken A La Mexico contains roughly 464 calories, with 19g protein, 37g carbohydrates, and 27g fat. It is an excellent source of protein (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can substitute the chicken with shredded turkey or even cooked ground beef for a different twist. Just ensure the meat is cooked through before layering it in the dish.
Is there a vegetarian version of this dish?
Absolutely! You can replace the chicken with sautéed vegetables like bell peppers, zucchini, and corn. Use a vegetarian mushroom soup and ensure that the enchilada sauce is meat-free for a delicious vegetarian alternative.
Can I make this dish ahead of time?
Yes, you can prepare this dish a day in advance. Assemble all the layers in the baking dish, cover tightly, and refrigerate. When ready to bake, simply remove from the fridge and bake as directed, adding a few extra minutes to the cooking time if it's cold from the refrigerator.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).