Fiesta Chicken Bake

  • Yield 8 to 10 servings

"My husband and I love spicy dishes. This one is simple to prepare, and you can adjust the amount and style of chilies to your preference: hot, mild or medium."


5 cooked boneless chicken breasts
2 (10-ounce) cans condensed cream of chicken soup, undiluted
1 (4-ounce) can green chilies
1 large onion, chopped
1 cup grated Cheddar cheese
1 cup grated Monterey Jack cheese
2 tablespoons ground cumin
8 ounces sour cream
1 (13-ounce) bag tortilla chips


  1. Cut cooked chicken into cubes. Mix chicken with all ingredients, except the tortilla chips.
  2. Preheat oven to 350F. Generously grease a 13 x 9-inch baking dish.
  3. Crumble the bag of chips.
  4. Stir three-fourths of the chips into the chicken mixture. Spread mixture into baking dish, and sprinkle remaining chips over top.
  5. Bake  40 minutes.

Tips From Our Test Kitchen: Serve on warm tortillas with chopped green onions, olives and tomatoes. Sprinkle extra cheese on top if desired.

– Pam Smith, Tulsa, Okla.



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