Recipe by Patty
"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!"
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1 (13.5 ounce) package
nacho-flavor tortilla chips, crushed
boneless chicken breast halves, cooked and shredded
yellow bell pepper, chopped
red bell pepper, chopped
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (10.75 ounce) can
condensed cream of chicken soup
1 (10 ounce) can
hot enchilada sauce
shredded Mexican-style cheese
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. I used 1 can of Ro-Tel w/chiles that added a kick to the recipe and 2 tomatoes. Also I added whole med black olives w/ vege mixture. Lastly, I used a verde cream of chicken soup, it has chiles in it. I liked the extra kick but hubby thought it was too much. Other than that I will make this again. One last suggestion, if you have leftovers add fresh chips to casserole after reheating and mix in. It makes a diffence.
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 LOVES it!!!
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 tasty and easy dinner choice! The leftovers were really good too!
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 tomatoes...do not add canned tomatoes then you have a mess, trust 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 can of rotel. I served it topped with sour cream, hot sauce and salsa. Thanks for sharing the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Hot Lips Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 700
** Calories from Fat: 346
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