Easy Mexican Chicken Bake

Easy Mexican Chicken Bake

22

"I got this recipe from my mother, and it is delicious. Even my picky three year old loves it! It uses tortilla chips to make it crunchy. It's very Mexican style, and quite cheesy!"
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Ingredients

1 h 10 m servings 946 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 946 kcal
  • 47%
  • Fat:
  • 54.1 g
  • 83%
  • Carbs:
  • 59.3g
  • 19%
  • Protein:
  • 53.6 g
  • 107%
  • Cholesterol:
  • 155 mg
  • 52%
  • Sodium:
  • 2432 mg
  • 97%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine the chicken, mushroom soup, chicken soup, nacho cheese soup, process cheese food and chili powder to taste.
  3. Spread a layer of tortilla chips in the bottom of a 9x13 inch baking dish. Spread the mixture over the chips and top with the remaining chips.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until all the cheese is melted and bubbly.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

22
  1. 27 Ratings

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Most helpful positive review

I couldn't find nacho cheese soup, so I used cheddar soup and mexican velveeta. Very good.

Most helpful critical review

I just made this dish and it is going in the garbage. The mixture does not taste good at all. Waste of time and money on the ingredients. We are going out to dinner now.

I just made this dish and it is going in the garbage. The mixture does not taste good at all. Waste of time and money on the ingredients. We are going out to dinner now.

I couldn't find nacho cheese soup, so I used cheddar soup and mexican velveeta. Very good.

This was the second time I made this recipe. I've found that my toddlers won't go for it, and that it doesn't work well in my house as leftovers. As long as you're feeding a large crowd, it'd be...

I've made this MANY times adding the rotel tomatos AND I add one large chopped vidalia onioned that I glazed first, its wonderful. I also shred the chicken breast to make it easier to spread eve...

I only used one can of cream of mushroom, one can of cream of chicken, added the rotel, 3 chicken breast, 3 cups of shredded cheese. Delicious recipe just needs tweaked for individual taste.

I couldn't find the nacho cheese soup so I used cheddar cheese soup and added a taco seasoning pouch to it I also shredd the chicken and crushed up the remaining chips for the top and added shre...

This turned out pretty well for us. I added a can of rotel and let out the chili powder. I also put a layer of cheddar over the top.

This is so simp;e and delicious. We were getting tired of the same ole turkey and ham dinners for the holidays so we looked for a scrumpous but simple recipe to try for our main dish on Christma...

This recipe was easy to make. I cubed the chicken and covered the dish in aluminum foil before baking. It was very good!