Ready in 30 minutes
I consider this recipe one of my best. Not too many recipes I cook turnout perfect the
first time,but this one did. I hope you like it too.
Cook chicken until slightly brown on both sides. Add onions and bell peppers and cook
until vegetables are tender. Stir in the enchilada sauce, the cream, the chilli power, and
the green peppers, and cook 5 more minutes, stirring frequently. Line the bottom of
baking pan with half the chips. Spread over with the chicken mixture. In a bowl, mix the
soups and spoon evenly over the chicken. Layer with the rest of the chips, and the rotel
tomatoes. Place in oven and bake for 20 minutes at 350 F. Top with the cheese, and
bake until the cheese is melted.
jbenton24 5y agoI added green chilis and a few jalapenos for heat. Put in way more cheese to make it gooey..all in really good recipe.
darrel85 5y agoYou want to add enough chips to give the dish a nice crunch. Too few chips and too much liquid will make it soggy, so go easy on the soups. The key is getting right balance of all the ingredients. [I posted this recipe.]