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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large bowl, combine the chicken, mushroom soup, chicken soup, nacho cheese soup, process cheese food and chili powder to taste.

  • 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.

  • Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until all the cheese is melted and bubbly.

Partner Tip

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

Nutrition Facts

946 calories; 54.1 g total fat; 155 mg cholesterol; 2432 mg sodium. 59.3 g carbohydrates; 53.6 g protein; Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/23/2003
I couldn't find nacho cheese soup so I used cheddar soup and mexican velveeta. Very good. Read More
(19)

Most helpful critical review

Rating: 1 stars
03/19/2005
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. Read More
(25)
27 Ratings
  • 5 star values: 11
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 5
Rating: 4 stars
07/23/2003
I couldn't find nacho cheese soup so I used cheddar soup and mexican velveeta. Very good. Read More
(19)
Rating: 1 stars
03/18/2005
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. Read More
(25)
Rating: 4 stars
07/23/2003
I couldn't find nacho cheese soup so I used cheddar soup and mexican velveeta. Very good. Read More
(19)
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Rating: 4 stars
01/24/2004
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 good. Read More
(18)
Rating: 5 stars
01/07/2006
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 even in the pan. Frito's work well if you don't like tortilla chips I've used both in the past and everyone still likes it. Read More
(15)
Rating: 5 stars
11/26/2005
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. Read More
(12)
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Rating: 4 stars
03/06/2007
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 shredded taco cheese to the top in the last 5 or so mins of the bake Read More
(11)
Rating: 4 stars
05/12/2003
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. Read More
(9)
Rating: 5 stars
12/25/2005
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 Christmas day and came up with this beauty. It was absolutely delicious. Thanks. Read More
(8)
Rating: 4 stars
03/10/2005
This recipe was easy to make. I cubed the chicken and covered the dish in aluminum foil before baking. It was very good! Read More
(7)