Hot Lips Chicken Recipe - Allrecipes.com
Hot Lips Chicken Recipe
  • READY IN 45 mins

Hot Lips Chicken

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  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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Reviews More Reviews

Most Helpful Positive Review
Jan 10, 2006

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.

 
Most Helpful Critical Review
Jan 23, 2003

DIDNT LIKE

 
May 26, 2003

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!!!

 
Jan 16, 2006

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!

 
Mar 05, 2005

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.

 
Jan 11, 2006

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

 
Sep 10, 2010

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.

 
Feb 01, 2010

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.

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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