Paula Deen has a quick and easy recipe for Mexican Chicken that only takes about 10 minutes to prepare. This recipe pairs well with a beer such as lager, which is perfect for a Mexican-themed night at home.
To prepare Mexican Chicken, gather vegetable oil cooking spray and 3 10 3/4-ounce cans of soup in cream of chicken, cheddar cheese and cream of mushroom flavors. Also gather a 10-ounce can of tomatoes, unsalted butter, a package of flour tortillas, 4 cups of cooked, chopped chicken and 2 cups of shredded cheddar cheese.
Preheat the oven to 350 degrees Fahrenheit, and spray a 13-by-9-inch pan with vegetable cooking spray. In a large bowl, mix the 3 cans of soup with the can of tomatoes, and stir in the chicken. Place a layer of tortillas in the pan, and top with the chicken mixture. Repeat until the pan is filled, ending with a layer of tortillas. Sprinkle the cheddar cheese over the top of the casserole, and then bake for 30 minutes.
Modify this recipe by using Ro-Tel tomatoes and chilies or by putting cheese between the layers with the chicken mixture. Some reviewers also suggest using a mixture of cheeses in this recipe, substituting the cream of chicken soup with onion soup or adding black beans to the chicken mixture.