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
1large onion, chopped
1cup grated Cheddar cheese
1cup grated Monterey Jack cheese
2tablespoons ground cumin
8ounces 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.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 590
  • Fat 35g
  • Saturated Fat 14g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 4.5g
  • Cholesterol 95mg
  • Sodium 1160mg
  • Potassium 250mg
  • Carbohydrate 37g
  • Fiber 4g
  • Sugars 2g
  • Protein 30g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 10%
  • Calcium 30%
  • Iron 8%