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Easy Mexican Chicken Bake

By: Trisha 
"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!"

This Kitchen Approved Recipe has an average star rating of 3.5 Rate/Review | Read Reviews (16)

Prep Time:
25 Min
Cook Time:
45 Min
Ready In:
1 Hr 10 Min

Servings  (Help)

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Original Recipe Yield 6 to 8 servings
 

Ingredients

  • 6 boneless, chicken breast halves - cooked, skinned
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10.75 ounce) can condensed nacho cheese soup
  • 1 pound processed cheese, cubed
  • 1/2 teaspoon chili powder
  • 1 (14.5 ounce) package nacho-flavor tortilla chips

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 946 | Total Fat: 54.1g | Cholesterol: 155mg Powered by ESHA Nutrient Database

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 view all reviews »  

The reviewer gave this recipe 1 stars. This recipe averages a 3.5 star rating.
Reviewed on Mar. 18, 2005 by CAFELATTE3   view full review
I just made this dish and it is going in the garbage. The mixture does not taste good at all....
The reviewer gave this recipe 4 stars. This recipe averages a 3.5 star rating.
Reviewed on Jan. 24, 2004 by Kristen   view full review
This was the second time I made this recipe. I've found that my toddlers won't go for it, and...
The reviewer gave this recipe 4 stars. This recipe averages a 3.5 star rating.
Reviewed on Jul. 23, 2003 by NJSS2000   view full review
I couldn't find nacho cheese soup, so I used cheddar soup and mexican velveeta. Very good.
The reviewer gave this recipe 5 stars. This recipe averages a 3.5 star rating.
Reviewed on Jan. 7, 2006 by Mazock   view full review
I've made this MANY times adding the rotel tomatos AND I add one large chopped vidalia onioned...
The reviewer gave this recipe 5 stars. This recipe averages a 3.5 star rating.
Reviewed on Nov. 26, 2005 by JAMIE68   view full review
I only used one can of cream of mushroom, one can of cream of chicken, added the rotel, 3...
The reviewer gave this recipe 4 stars. This recipe averages a 3.5 star rating.
Reviewed on Mar. 6, 2007 by JAC   view full review
I couldn't find the nacho cheese soup so I used cheddar cheese soup and added a taco seasoning...
The reviewer gave this recipe 4 stars. This recipe averages a 3.5 star rating.
Reviewed on May 12, 2003 by Stephanie   view full review
This turned out pretty well for us. I added a can of rotel and let out the chili powder. I...
The reviewer gave this recipe 5 stars. This recipe averages a 3.5 star rating.
Reviewed on Dec. 25, 2005 by slim   view full review
This is so simp;e and delicious. We were getting tired of the same ole turkey and ham dinners...
The reviewer gave this recipe 3 stars. This recipe averages a 3.5 star rating.
Reviewed on Oct. 26, 2005 by RitaRita   view full review
This would be a good dip type dish w/cubed chicken or casserole. It's not "Mexican-style"...
The reviewer gave this recipe 4 stars. This recipe averages a 3.5 star rating.
Reviewed on Mar. 10, 2005 by ALAABAMAGIRL500   view full review
This recipe was easy to make. I cubed the chicken and covered the dish in aluminum foil...

 

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