Southwest Chicken casserole

2 reviews, 4.5 star(s). 100% would make again

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.


5 cups cooked boneless chicken thighs; broken into bit size pieces
1 onion; chopped
1 bell pepper; chopped
1/2 cup enchilada sauce
1/2 cup heavy cream.
2 tablespoons chilli powder
8 cups tortilla chips; slightly crushed
1/2 cup cream of chicken soup
1/2 cup cream of mushroom soup
2 cans rotel tomatoes
11/2 cups shreaded Mexican cheese
1 can green chilli peppers

Original recipe makes 8 Servings



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.

Alert editor   
Calories Per Serving: 1194 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I added green chilis and a few jalapenos for heat. Put in way more cheese to make it gooey..all in really good recipe.
jbenton24 5y ago

You 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.]
darrel85 5y ago

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