Hot Lips Chicken

Hot Lips Chicken


"Tortilla chips form the crust for this bell pepper, onion, creamy soup, hot sauce and Mexican cheese casserole. This dish isn't as hot as it appears......serve with extra chips on the side for an entire meal!"


45 m servings 700 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 700 kcal
  • 35%
  • Fat:
  • 38.5 g
  • 59%
  • Carbs:
  • 43.9g
  • 14%
  • Protein:
  • 44.8 g
  • 90%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 1495 mg
  • 60%

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. Spread the crushed chips in the bottom of a 9x13 inch baking dish to form crust. Layer shredded chicken on top. In a small bowl mix together the yellow bell pepper, red bell pepper, onion and tomatoes and spread this mixture on top of chicken. In a separate bowl mix together the cream of mushroom soup, cream of chicken soup, enchilada sauce and water. Pour this mixture over all and top with cheese.
  3. Bake in the preheated oven for 25 minutes, or until cheese is brown and bubbly.
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  1. 29 Ratings


This recipe was very good. I did make a few changes based on other reviews. I sauteed the onion and peppers first. Also, I think this recipe would be just as good if you used canned, tomatoes....

This recipe is great! If you don't like it as hot, use a mild sauce. I also recommend sauteeing the veggies first so they aren't as crunchy. I make this recipe every other week! My family LOV...

My family enjoyed this recipe, the only thing I would adjust when I make it again would be less onion (maybe half an onion instead a whole onion). That was my kids' only suggestion. Overall a ta...

Sauce was awesome. sounds like a lot of chips, but don't skimp. Will put a vegetable in next time, probably corn, plenty of sauce for it.

My family and friends love this recipe. It is great!

Absolutely wonderful! Did sauté veggies too and I have added black beans in the past. I also think it's less mushy if you leave out the not add canned tomatoes then you have a me...

After reading the reviews, I precooked the peppers, onions & tomatoes (adding a sprinkle of chili powder & cumin). Since my enchilada sauce was 15 oz. , I left out the water, but did mix in a ...

I scaled the recipe down to 4 servings, and just used one can of cream of chicken soup mixed with about 2/3 of a can of hot enchilada sauce. I also threw in a finely chopped jalapeno with the be...

I really liked this. My husband said it was "just OK". If I make it again, I will saute the peppers and onion first because they were still raw after baking 25 minutes. I may try this with gro...