Mexican Chicken II

Rating: 4.32 stars
37 Ratings
  • 5 star values: 21
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0

This is my husband's favorite chicken dish. It is very easy to prepare. Buen Proveco!

By Amanda Andrews
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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, onion, garlic, 2 tablespoons chili powder and salt. Add the tomatoes with chiles and the Cheddar cheese. Mix well.

  • Line a 9x13 inch baking dish with corn tortillas. Pour in the chicken mixture. Pour soup over all and spread. Sprinkle with additional chili powder for topping. Bake for 40 minutes or until bubbly. Let cool and serve with dollops of sour cream.

Nutrition Facts

Per Serving:
733.7 calories; 50.9 g protein; 31 g carbohydrates; 176.7 mg cholesterol; 1731.2 mg sodium. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

DUBYANGE
Rating: 5 stars
03/01/2007
Didn't make this exact recipe but have been making a similar version for years. I layer tortilla chips in a glass baking dish and top w/ cubed cooked chicken. Then combine the cream of chx heaping tsp of garlic powder and chili powder drained Rotel tomatoes and chopped onion. Spread sauce over chicken and top w/ shredded sharp cheddar. Bake @ 350 for 40 minutes. Scoop out your serving and top with chopped tomato and lettuce. BIG HIT W/ EVERYONE! Read More
Helpful
(50)

Most helpful critical review

JDVMD
Rating: 3 stars
11/17/2005
This is a dish that is suffering from an identity crisis. I think it would be better suited as a dip or add some chicken broth and turn it into a soup. As a casserole it fails. Add the chili seasoning to taste otherwise it will be too spicy. Overall we liked the flavor BUT the tortillas added nothing. This is a pretty ugly dish and would never dream of making it again or serving it to anyone. Read More
Helpful
(20)
37 Ratings
  • 5 star values: 21
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
DUBYANGE
Rating: 5 stars
03/01/2007
Didn't make this exact recipe but have been making a similar version for years. I layer tortilla chips in a glass baking dish and top w/ cubed cooked chicken. Then combine the cream of chx heaping tsp of garlic powder and chili powder drained Rotel tomatoes and chopped onion. Spread sauce over chicken and top w/ shredded sharp cheddar. Bake @ 350 for 40 minutes. Scoop out your serving and top with chopped tomato and lettuce. BIG HIT W/ EVERYONE! Read More
Helpful
(50)
Kimberly Kotz Walls
Rating: 5 stars
08/06/2007
This was awesome with a few tweaks. I cut the soup down to one can. Added the sour cream to the mixture. I seasoned my chicken with the chili powder and garlic. Left out the salt. I added chopped onions and green pepper to the chicken while I was sauteeing it. I added a can of mild green chilis to the mixture as well. I did not add the chili powder and garlic to the mix as it was well seasoned as it was. I added a cup of rice as well. After it was baked we added hot sauce to taste to each individual serving. Very good! Thank you! Read More
Helpful
(29)
JDVMD
Rating: 3 stars
11/17/2005
This is a dish that is suffering from an identity crisis. I think it would be better suited as a dip or add some chicken broth and turn it into a soup. As a casserole it fails. Add the chili seasoning to taste otherwise it will be too spicy. Overall we liked the flavor BUT the tortillas added nothing. This is a pretty ugly dish and would never dream of making it again or serving it to anyone. Read More
Helpful
(20)
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LOVEBREEZY
Rating: 4 stars
09/26/2008
This was very good. Hubby thought it was a little dry. He suggested rinsing out the soup can with a little water and adding that to the mix. I think I'd put some sour cream in it OR more canned Tomato w/Chiles as we thought there should be more tomatoes. We did add some extra green chiles -- personal preference. Oh and some more cheese the power of cheeseeeeeeee. Will make again. Read More
Helpful
(15)
Sherry
Rating: 5 stars
07/30/2003
Very good. It may be a little too spicy for kids otherwise it's a great dish for a potluck dinner. Read More
Helpful
(13)
love to cook!
Rating: 4 stars
06/08/2005
This was a good recipe! My only suggestions would be to spray the pan with cooking spray so the tortillas don't stick and to use the low-fat versions of soup and sour cream! Other than that it had a good Mexican taste and it was really easy to make. I'll end up making it again. Read More
Helpful
(10)
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FBA
Rating: 3 stars
04/18/2004
I served the corn chips on the side & mixed everything else together. Despite mixing only 1/2 a teaspoon of chili powder into the dish & omitting the extra chili powder from the topping I thought it was still pretty spicy. It may also have been because I used a can of RO TEL tomatoes & green chile peppers which are a little spicier. Read More
Helpful
(9)
Andrea
Rating: 5 stars
05/19/2008
I made a few revisions to ths recipe. I omitted the chili powder as hubby and I don't like alot of spice. I used onion powder and diced tomatoes with onion in it instead of the plain onion. I also added a can of refried beans to mixture. I also used tortilla chips instead of corn tortillas. I put a cup of Mexican shredded cheese in the mix and then melted some on the top when the casserole was almost done. This all came out excellent! Even my picky husband loved it! Read More
Helpful
(8)
jentreyreese
Rating: 5 stars
05/27/2010
Soooo great! I was so impressed at how tasty this was and how incredibly fast and easy it was to make. Didn't really alter it much, just added 3/4 more of a can of tomatoes w/ chiles and next time would probably sneak in another layer of corn tortillas. This is definitely going to be one of our regular dishes!! :) Read More
Helpful
(7)
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