Mexican Chicken Hotdish

This is one of our favorite and easy Mexican dishes.

You prepare it the night before and then bake away the next day.

Mexican Chicken Hotdish - The Truax Family
{Print Recipe}

1. 3 lbs. cooked chicken (4-5 chicken breasts)
2. 1 medium onion, chopped and sauted
3. 1 medium bag of tortilla chips, crushed (we use up old chips this way!)
4. Mix together:

• 1 C sour cream
• 1 can cream of mushroom soup (or, make your own)
• 1 can cream of chicken soup (or, make your own)
• 4 oz. can of chopped green chilies
• 8 oz. green chili salsa (you can use regular salsa)
• 16 oz. Monterey Jack Cheese, shredded (you can use 8 oz)

5. 8 oz. Cheddar Cheese, shredded

Layer in a lightly greased 9x13 glass baking dish, as numbered. Reserve ~ 1/2 C cheese until later.   

Place the casserole into the fridge, covered.  Refrigerate over night.




The next day, and bake, covered (use a cookie sheet - save the foil!) at 325 for 1 hour.



Uncover the dish and sprinkle the reserved cheese over the top.



Continue baking for 10-15 minutes until the cheese is melted.



Serve warm, and enjoy!

This recipe is linked to:
Tempt My Tummy Tuesday

URS: Mexican Food