Grandma’s Chicken Avala


American, Autumn, Baking, Breakfast, Course, Cuisine, Dinner, Easter, Health and Diet, Holiday, Low-Carb, Low-Sugar, Main Dish, Meals, One-Pot Meals, Recipes, Season, Spring, Summer, Type of Dish, Winter
  • By Sarah Koszyk, MA, RDN on
  • February 6th, 2013

Grandma's Chicken Avala
 
Prep time
Cook time
Total time
 
This is another fabulous recipe from my Grandma. It’s perfect to make ahead with all the ingredients and heat-up when you are ready to serve. We eat this for Sunday brunch a lot because you can make it the night before, then just throw in the oven the day of the party. It was a hit at our gathering this past Sunday where there were 10 of us together.
Author:
Recipe type: Breakfast, Lunch, Entree, Brunch
Cuisine: American
Serves: 12
Ingredients
  • 8 chicken breasts, shredded
  • 12 corn tortillas, torn into 1-inch pieces
  • 1 can light cream of mushroom soup, 98% fat free
  • 1 can light cream of chicken soup, 98% fat free
  • 1 cup soy, 1%, or nonfat milk
  • 1 medium chopped onion
  • 2 cans green Ortega chiles
  • 1 cup salsa
  • 1 pound shredded cheddar cheese (75% fat free Cabot Cheddar Cheese)
Instructions
  1. Bake chicken breasts covered with tin foil for 1 hour and 15 minutes at 325 degrees.
  2. Remove from oven and shred chicken.
  3. Layer shredded chicken and tortillas with all ingredients except cheese.
  4. Sprinkle cheese on top. Refrigerate for 24-hours. (this is great for make-ahead).
  5. Bake for 1.5 hours at 300-325 degrees, or until bubbly.
Nutrition Information
Serving size: 5 oz chicken + 1 tortilla Calories: 306 Fat: 7.2 Saturated fat: 3.1 Carbohydrates: 22 Sugar: 2.6 Sodium: 883 Fiber: 2.7 Protein: 38 Cholesterol: 73.1

 

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6 responses to “Grandma’s Chicken Avala”

  1. Phil says:

    This dish is so yummy. I am making it for my bridge group. We are getting together on February 6th. We all eat lunch and then we play “party bridge”. I will let you know how the other 7 players like this recipe (or do not like it).
    Thank you, again, for great ideas.
    Carol

    • Sarah Koszyk MA RD says:

      You know how Grandma always knows best! I’m sure your bridge group will love it! Our Sunday family brunch sure did!

      • Eni says:

        There are so many ways to cook chicken.The crock pot will give you a very moist and teednr filling if you have the time, but for the most flavor don’t just add salt and water.I recommend the following:6 chicken breasts1 finely diced onion1 rib celery, chopped1 clove garlic1 tsp. salt1 tsp. ground pepper1/8 tsp Cayenne pepper or some red pepper flakes1 bay leafa pinch of dried sagea pinch of dried rosemaryjust a few threads of saffron (optional, but good)1/3 cup white wine1/3 cup waterCook all this in your crock pot on low overnight or at least 4 hours.You can substitute dried onion, garlic, and celery seed if you need to, the chicken will taste great.I know it seems like a lot of trouble, but you will have succulent, teednr chicken that just falls apart for your sandwiches if you do this.You can change the spices, and make all sorts of other dishes with this one basic recipe. I add a can of chipotle peppers, and use it for chicken soft tacos.

        • Sarah Koszyk MA RD says:

          Awesome Eni! Thanks for the recipe idea. It sounds delicious and it’s always great having leftovers for other meals.

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