Easy Mexican Chicken Bake recipe

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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
½ teaspoon chili powder
1 (14.5 ounce) package nacho-flavor tortilla chips

Nutrition Info

946.2 calories
carbohydrate: 59.3 g
cholesterol: 155.2 mg
fat: 54.1 g
fiber: 4 g
protein: 53.6 g
saturatedFat: 19.4 g
servingSize: -
sodium: 2432.3 mg
sugar: 10 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 to 8 servings

Recipe Note

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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