Mexikanischer Hühnchenauflauf mit Chips (Druckversion)
# Zutaten:
→ Main Ingredients
01 -
2 cups cooked chicken, shredded
02 -
1 can (10.5 oz) cream of chicken soup
03 -
1 can (10 oz) Rotel tomatoes with green chilies
04 -
1 cup sour cream
05 -
1½ cups shredded cheddar cheese
06 -
1 cup shredded Monterey Jack cheese
07 -
1 small can (4 oz) diced green chilies
→ Seasonings
08 -
1 tsp cumin
09 -
½ tsp chili powder
10 -
Salt and pepper to taste
→ Other
11 -
2 cups crushed tortilla chips
12 -
Fresh cilantro for garnish (optional)
# Anleitung:
01 -
Preheat the oven to 350°F (175°C).
02 -
In a large bowl, combine the shredded chicken, cream of chicken soup, Rotel tomatoes, sour cream, green chilies, cumin, chili powder, salt, and pepper. Mix well.
03 -
In a 9x13 inch baking dish, spread a layer of crushed tortilla chips on the bottom.
04 -
Spoon half of the chicken mixture over the chips and spread evenly. Sprinkle a layer of cheddar and Monterey Jack cheese over the chicken mixture.
05 -
Repeat with another layer of crushed chips, the remaining chicken mixture, and top with the rest of the cheese.
06 -
Bake uncovered for 30-35 minutes until bubbly and cheese is golden.
07 -
Garnish with fresh cilantro if desired and serve warm.
# Hinweise:
01 -
For a spicier flavor, use hot Rotel tomatoes or add extra chili powder.