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Fiesta Chicken

By: Teresa Peterson

"'Chili powder and picante sauce add just the right dash of zip to this hearty main dish,' notes Teresa Peterson of Kasson, Minnesota. 'It's a snap to assemble since it uses convenience foods.'"

Rate/Review | Read Reviews (6)

Prep Time:
15 Min

Cook Time:
40 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
2 small tomatoes, chopped
1/3 cup picante sauce
1 medium green pepper, chopped
1 small onion, chopped
2 teaspoons chili powder
12 (6 inch) corn tortillas, cut into 1-inch strips
3 cups cubed cooked chicken
1 cup shredded Colby cheese

Directions

In a bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. Cover and bake at 350 degrees F for 40-50 minutes or until bubbly.