Easy Mexican Chicken Bake recipe
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- 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 caloriescarbohydrate: 59.3 gcholesterol: 155.2 mgfat: 54.1 gfiber: 4 gprotein: 53.6 gsaturatedFat: 19.4 gservingSize: -sodium: 2432.3 mgsugar: 10 gtransFat: : -unsaturatedFat: : -
Directions Easy Mexican Chicken Bake
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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.