Thursday, December 4, 2008

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


  1. That sounds realy good and I love the fact that you can do it the night before.
    Thanks for sharing!

  2. Hey that looks great! I'll have to try your Mexican dish. Thanks for linking to TMTT!

  3. that sounds like agreat one to try wehn you're having abusy week, my daughetr makes soemthing simerlar using tortillas

  4. What a great dish! It looks really delicious.

  5. This looks like a great recipe. I was wondering if it would work well with corn tortillas.


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