Chicken A La Tortillas
Creamy chicken and cheese-filled tortillas layered with flavorful sauce and baked to perfection, ideal for comforting family dinners and cheese lovers alike.
Ingredients
Instructions
- Boil chicken until tender, then cool and chop.
- Make a sauce by combining cream of mushroom soup, cream of chicken soup, chopped onions, chopped celery, chopped jalapeno peppers, and three-quarters of the Velveeta cheese.
- Mix the chopped chicken into the sauce.
- Place strips of tortillas into a baking dish and cover with half of the sauce.
- Add another layer of tortilla strips and the remaining sauce.
- Top with the remaining cheese.
- Bake for 30 minutes at 350 degrees Fahrenheit.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or sour cream to the sauce. You can substitute the Velveeta cheese with shredded cheddar or Monterey Jack for a different flavor profile. If you want to reduce the spice level, use fewer jalapenos or omit them altogether. This dish is reminiscent of Mexican recipes that combine creamy sauces with tortillas, like Chicken Enchiladas Verdes(Low-Fat).
Serving Suggestions
Serve Chicken A La Tortillas with a side of Mexican rice or a fresh salad for a complete meal. It pairs beautifully with a dollop of sour cream and fresh cilantro on top. For added crunch, consider serving with tortilla chips or a side of Spicy Chicken With Beans. This dish is perfect for gatherings, as it can easily feed a crowd.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and bake at 350 degrees Fahrenheit for about 20 minutes, or until heated through. You can also microwave individual portions for about 2-3 minutes, ensuring the cheese is melted and the chicken is hot.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken A La Tortillas contains roughly 597 calories, with 31g protein, 46g carbohydrates, and 32g fat. It is an excellent source of protein (62% of the Daily Value) and iron (20% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1728mg per serving (75% 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 frozen chicken for this recipe?
Yes, you can use frozen chicken breasts. Just ensure to fully cook them before chopping. You may need to boil them a bit longer until they are tender. This method ensures the chicken is safe to eat and maintains its moisture.
What can I substitute for cream of mushroom soup?
If you don't have cream of mushroom soup on hand, you can use an equivalent amount of cream of celery soup or make a homemade version using sautéed mushrooms, cream, and chicken broth. This will maintain the creamy texture and flavor profile of the dish.
Is there a vegetarian version of this dish?
Yes, you can create a vegetarian version by replacing the chicken with sautéed vegetables like bell peppers, zucchini, and mushrooms. Use vegetable broth instead of chicken broth in the soups for a complete vegetarian meal that still delivers on flavor.
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).