Chicken Juarez

When we celebrate birthdays in our family the birthday person gets to choose the main dish for their special dinner. Mary Catherine just celebrated her birthday and her favorite is Chicken Juarez.

I think she chooses this every year.  It is a recipe we adapted from an old Junior League Cookbook years ago.
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 Chicken Juarez

4 large chicken breasts, cooked and diced
1 dozen corn tortillas
2 10.25 oz cans cream of chicken soup
1 1/2 cups red salsa
1 cup milk
1 small onion, grated
2 cups cheddar cheese, grated
Cut tortillas into 1″ strips. Set aside.
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Combine soup, salsa, milk and onion. Using half of the cut tortillas, line the bottom of a buttered casserole dish.  Spoon and spread half of the soup mixture over the tortillas, half the chicken, then half the cheese.

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Repeat with remaining half.

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Cover and refrigerate for 24 hours. Bake at 300 degrees for 1 hour and 15 minutes. Makes 8-10 servings.

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It is a great recipe to prepare and instead of refrigerating freeze it for another day.  Thaw in the refrigerator the day you want to eat and cook as above.

It’s great either way. Enjoy!

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