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Fiesta Chicken

Chili powder and picante sauce add just the right dash to this hearty main dish. It's a snap to assemble since it uses convenience foods. —Teresa Peterson, Kasson, Minnesota
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    8 servings

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2 small tomatoes, chopped
  • 1/3 cup picante sauce
  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 2 to 3 teaspoons chili powder
  • 12 corn tortillas (6 inches), cut into 1-inch strips
  • 3 cups cubed cooked chicken
  • 1 cup shredded Colby cheese

Directions

  • In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers.
  • Cover and bake at 350° until bubbly, 40-50 minutes.
    Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts
1 each: 324 calories, 14g fat (5g saturated fat), 65mg cholesterol, 802mg sodium, 28g carbohydrate (3g sugars, 4g fiber), 23g protein.

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