Chicken Chipulos Recipe - Allrecipes.com
Chicken Chipulos Recipe

Chicken Chipulos

Recipe by  

"A very simple and delicious dish using cooked chicken."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the soups, chicken, green chiles, onion and sour cream in a medium size bowl. Set aside.
  3. Rip tortillas into bite size pieces and layer 1/3 onto the bottom of a 9x13 inch baking dish. Layer chicken mixture on top, then a layer of cheddar cheese. Repeat two additional times, making sure to end with cheese on the top layer. Bake in preheated oven for about an hour and serve.
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Reviews More Reviews

Most Helpful Positive Review
Nov 21, 2004

This recipe is the foundation of one of our favorites that has pretty much replaced enchiladas in our house. The only changes-corn tortillas, 1/2-3/4 can/jar of salsa verde in place of 1/2 the cream of mushroom soup. Awesome!!

 
Most Helpful Critical Review
Jan 12, 2009

Good jumping off point, and has the potential for a much higher rating, but 'as is' it's about a three. I cut tortillas into strips as suggested, and the bottom ones turned out hard like cardboard and the middle ones turned out mushy. I added in an extra 1/2 up of chicken, but it was still too saucy and had to be spooned out (didn't cut into a piece.) My recommendations to make this a really great recipe is (and what I will do the next time I make it): Add some taco seasoning and some minced garlic to chicken while it cooks. Additionally, I'll skip the tortillas altogether and up the chicken to 3.5 cups (aprox.). THEN I'll warm up the tortillas and scoop this baked mixture into the tortilla and roll up it. Either that, or serve it over the tortilla chips like nachos.

 

134 Ratings

Mar 06, 2003

This is my families favorite dinner! I use cream of chicken soup (they aren't hot on mushroom) and it's wonderful. I take it to potlucks and am ALWAYS asked for the recipe. This recipe is very easy to modify to suit your tastes. A great recipe!!

 
Feb 26, 2005

I was out of some ingredients for our usual "enchilada casserole", so I tried this instead. I omitted the onions (picky 5-year-old), and switched to corn tortillas. Also subbed cream of celery for cream of chicken, and added some garlic powder and cumin. Tasty! FYI, since the chicken is already cooked, it only takes about 30 minutes for this casserole to finish.

 
Aug 12, 2003

I opted for fat-free soups and fat-free sourcream. Still was very good! Plus, I cooked the chicken in taco seasoning for extra flavor.

 
Oct 13, 2003

Very good. Added a tiny bit of cumin. Yum.

 
Jul 15, 2003

Excellent recipe. I did do a few things different, omitted the sour cream and onion, added 1/2 c. chicken broth, mushrooms and black olives. Definitely a keeper.

 
Jan 16, 2009

This recipe is very close to that of "King Ranch Chicken" In that recipe it uses chicken broth. I think that is what is missing here, there needs to be more liquid. It is a mexican casserole with potential. It can be changed to your tastes or add the ingredients you like ie.. corn, black beans, or bell peppers.

 

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Nutrition

  • Calories
  • 614 kcal
  • 31%
  • Carbohydrates
  • 55.9 g
  • 18%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 24.2 g
  • 37%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 29.1 g
  • 58%
  • Sodium
  • 1386 mg
  • 55%

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

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