Easy Mexican Chicken Bake

Easy Mexican Chicken Bake


"I got this recipe from my mother, and it is delicious. Even my picky three year old loves it! It uses tortilla chips to make it crunchy. It's very Mexican style, and quite cheesy!"


1 h 10 m {{adjustedServings}} servings 946 cals
Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 946 kcal
  • 47%
  • Fat:
  • 54.1 g
  • 83%
  • Carbs:
  • 59.3g
  • 19%
  • Protein:
  • 53.6 g
  • 107%
  • Cholesterol:
  • 155 mg
  • 52%
  • Sodium:
  • 2432 mg
  • 97%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine the chicken, mushroom soup, chicken soup, nacho cheese soup, process cheese food and chili powder to taste.
  3. Spread a layer of tortilla chips in the bottom of a 9x13 inch baking dish. Spread the mixture over the chips and top with the remaining chips.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until all the cheese is melted and bubbly.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 27 Ratings


I just made this dish and it is going in the garbage. The mixture does not taste good at all. Waste of time and money on the ingredients. We are going out to dinner now.

I couldn't find nacho cheese soup, so I used cheddar soup and mexican velveeta. Very good.

This was the second time I made this recipe. I've found that my toddlers won't go for it, and that it doesn't work well in my house as leftovers. As long as you're feeding a large crowd, it'd be...