Pam Luna'S Mexican Chicken
A cheesy, flavorful Mexican chicken casserole layered with tortilla chips, cream soups, and spicy peppers, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Boil and debone the chicken.
- Combine the cream of chicken soups, chicken broth, pimentos, Cheez Whiz, chopped onion, chili powder, chopped green chilies, and chopped jalapeno pepper in a large saucepan.
- Cook until heated thoroughly.
- Line a 9 x 13-inch baking dish with half of the tortilla chips.
- Add the deboned chicken to the saucepan and pour the mixture over the chips.
- Top with the remaining tortilla chips.
- Bake in a 350°F oven until it bubbles, about 20 to 25 minutes.
Tips & Substitutions
For added flavor, consider marinating the chicken in lime juice and garlic before boiling. If you're short on time, rotisserie chicken works as a great substitute for the boiled chicken. You can adjust the heat by adding more or fewer jalapenos and green chilies. For a lighter option, swap out Cheez Whiz with a blend of shredded cheese such as Monterey Jack or cheddar.
Serving Suggestions
Serve this dish hot, garnished with fresh cilantro and a dollop of sour cream for an extra creamy touch. It pairs beautifully with Bush'S Best Santa Fe Pinto Beans and a side salad for a complete meal. Consider serving with tortilla chips on the side for added crunch.
Storage & Reheating
Store any leftovers 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. You can also microwave individual portions, covering them to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Pam Luna'S Mexican Chicken contains roughly 175 calories, with 6g protein, 20g carbohydrates, and 9g fat. It is an excellent source of vitamin C (81% of the Daily Value) and vitamin A (20% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1102mg per serving (48% 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 make this dish ahead of time?
Yes, you can prepare the chicken and sauce mixture in advance, then assemble and bake it just before serving. This allows the flavors to meld beautifully. Just store the components separately in the fridge and combine them before baking.
What can I use instead of cream of chicken soup?
If you prefer a healthier alternative, you can use homemade cream of chicken soup by blending cooked chicken with chicken broth and a bit of flour or cornstarch. Alternatively, cream of mushroom soup works well too for a different flavor profile.
Is this recipe suitable for freezing?
Yes, this dish can be frozen before baking. Assemble it in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. When ready to bake, thaw it in the refrigerator overnight and then bake as directed.
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).