Mexican Chicken II

Mexican Chicken II


"This is my husband's favorite chicken dish. It is very easy to prepare. Buen Proveco!"


{{adjustedServings}} servings 734 cals
Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 734 kcal
  • 37%
  • Fat:
  • 45.2 g
  • 70%
  • Carbs:
  • 31g
  • 10%
  • Protein:
  • 50.9 g
  • 102%
  • Cholesterol:
  • 177 mg
  • 59%
  • Sodium:
  • 1731 mg
  • 69%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl combine the chicken, onion, garlic, 2 tablespoons chili powder and salt. Add the tomatoes with chiles and the Cheddar cheese. Mix well.
  3. Line a 9x13 inch baking dish with corn tortillas. Pour in the chicken mixture. Pour soup over all and spread. Sprinkle with additional chili powder for topping. Bake for 40 minutes or until bubbly. Let cool and serve with dollops of sour cream.
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  1. 35 Ratings


Didn't make this exact recipe but have been making a similar version for years. I layer tortilla chips in a glass baking dish and top w/ cubed cooked chicken. Then combine the cream of chx, he...

This was awesome with a few tweaks. I cut the soup down to one can. Added the sour cream to the mixture. I seasoned my chicken with the chili powder and garlic. Left out the salt. I added choppe...

This is a dish that is suffering from an identity crisis. I think it would be better suited as a dip or add some chicken broth and turn it into a soup. As a casserole, it fails. Add the chili se...