Viva La Chicken
The first time I had Viva La Chicken was when my dear friend Nelene brought this when my Grandpa George passed away. Being a native Californian, I love Mexican food. It's one of my comfort foods.
The first time I had Viva La Chicken was when my dear friend Nelene brought this when my Grandpa George passed away. Being a native Californian, I love Mexican food. It's one of my comfort foods.
- Carbohydrate 14.2597499054361 g
- Cholesterol 118.4577485625 mg
- Fat 31.90247692725 g
- Fiber 1.70163003181964 g
- Protein 35.5889339931222 g
- Saturated Fat 15.54246496005 g
- Serving Size 1 1 Serving (324g)
- Sodium 1424.4459147125 mg
- Sugar 12.5581198736165 g
- Trans Fat 2.8853750181875 g
- Calories 486 calories
Step-by-step
- Wrap chicken breasts in foil and bake at 400 degrees for an hour or until tender.
- Bone chicken and cut into large pieces.
- Cut tortillas into 1-inch strips or squares.
- Mix soups,milk, onion and salsa.
- Grease a large shallow baking dish.
- Place a tablespoonful or two of chicken stock or broth or water in bottom of baking dish.
- Place a layer of tortillas in baking dish, then chicken, then soup mixture.
- Continue layers until all ingredients are used, ending with soup mixture.
- Top with cheese. Let stand in refrigerator 24 hours to allow flavors to blend.
- Bake at 300 degrees for 1-1/2 hours.
Golden melted cheddar crust blankets a rich interior of tender poultry and softened corn tortillas infused with green chile salsa. Heavy casserole dishes often suffer from uneven heat distribution, leaving the edges scorched while the center remains tepid. Wrapping the chicken in foil before baking traps natural moisture inside the meat fibers, preventing the protein from drying out during the initial thermal stage.
Allowing the assembled casserole to rest in the refrigerator for twenty-four hours serves a specific culinary purpose. Starch molecules within the corn tortillas slowly absorb surrounding liquids from the soup and milk mixture, softening the structure uniformly without disintegrating into paste. Baking at a lower temperature of 300 degrees Fahrenheit for ninety minutes permits the dairy proteins to coagulate gently without breaking or separating into oil droplets.
Pairing this rich, heavy dish requires contrasting acidity and crisp textures to cleanse the palate between rich bites. A crisp green salad dressed sharply with fresh lime juice and cilantro cuts through the heavy dairy fat. Alternatively, pickled radishes or a sharp cabbage slaw provide necessary crunch against the soft layers of the casserole.
Portions store safely in the refrigerator for up to three days. Reheating individual portions in a 350-degree oven restores the crisp edges of the cheese topping far better than microwave methods.
