Mexican Chicken

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This is a very easy recipe which my family enjoyed, however, we did agreed that it can be even better with alittle more Mexican "heat" added to this recipe. Suggestions are to add diced green chilies or instead of using the plain diced tomatoes, that the diced tomatoes with chiles will be even better.

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I tried the recipe and the only thing Mexican about it was the flour tortillas which were very "chewy". It was just too cheesy for our taste.

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Delicious but a bit salty. I will use at least one reduced sodium soup next time. Yum!

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I added a few items to give Paula's dish a Texas twist: Instead of plain canned tomatoes I used original Ro-tel tomatoes and green chili's. I sauteed 1 medium onion and added about 2 tablespoons chopped fresh cilantro and about 3 tablespoon's chopped pickled jalapeno pepper slices and finished with some cayenne pepper and a few dashes of Tabasco. The result was rich and spicy! Very good. Next time I plan to try a combination of sharpe cheddar and monterrey jack to top this great dish!

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I know, I know....lots of sodium with the soups, BUT you aren't eating it everyday. It is easy and quick and everyone really liked it....that's what counts the most.