Mexican Chicken II

Mexican Chicken II

25 Reviews 1 Pic
Amanda Andrews
Recipe by  Amanda Andrews

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

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Adjust Servings

Original recipe yields 6 servings



  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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Reviews (25)

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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, heaping tsp of garlic powder and chili powder, drained Rotel tomatoes, and chopped onion. Spread sauce over chicken and top w/ shredded sharp cheddar. Bake @ 350 for 40 minutes. Scoop out your serving and top with chopped tomato and lettuce. BIG HIT W/ EVERYONE!



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 chopped onions and green pepper to the chicken while I was sauteeing it. I added a can of mild green chilis to the mixture as well. I did not add the chili powder and garlic to the mix, as it was well seasoned as it was. I added a cup of rice as well. After it was baked, we added hot sauce to taste to each individual serving. Very good! Thank you!



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 seasoning to taste, otherwise, it will be too spicy. Overall, we liked the flavor BUT the tortillas added nothing. This is a pretty ugly dish and would never dream of making it again or serving it to anyone.

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Mexican Chicken Soup


next recipe:

Mom's Mexican Chicken (Jennifer Sue Jacks Henley)