Easy Mexican Chicken Bake

19 Reviews

Prep: 25 min
Cook: 45 min
Ready In: 1 hr 10 min

“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!” - by Trisha

Ingredients

6 boneless, chicken breast halves - cooked, skinned
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed nacho cheese soup
1 pound processed cheese, cubed
1/2 teaspoon chili powder
1 (14.5 ounce) package nacho-flavor tortilla chips

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Metric US

Original recipe yields 6 to 8 servings

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the chicken, mushroom soup, chicken soup, nacho cheese soup, process cheese food and chili powder to taste.
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.
Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until all the cheese is melted and bubbly.

Nutrition

Amount Per Serving (6 total)

Calories
946 cal
47%

Fat
54.1 g
83%

Carbs
59.3 g
19%

Based on a 2,000 calorie diet

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Reviews (19)

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CAFELATTE3

Mar. 18, 2005

"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...." See more"

NJSS2000

Jul. 23, 2003

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

Kristen

Jan. 24, 2004

"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 good...." See more"

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