Mexican Chicken Over Chips Recipes

MEXICAN CHICKEN CASSEROLE

Mexican Chicken Casserole image

If you need a tasty dish, be sure to try this classic Mexican Chicken Casserole. Pure comfort food and a family favorite you'll want to add to your dinner rotation.

Provided by Amanda Formaro

Categories Dinner

Time 35m

Number Of Ingredients 11

Ingredients

3 cups crushed tortilla chips (or Dorito Nacho Cheese chips)
15 oz. black beans (drained and rinsed)
2 cups chopped cooked chicken ((rotisserie chicken works well))
1 teaspoon ground cumin
21 oz. cream of chicken soup (2 (10.5 oz) cans)
1 10 oz. can Rotel tomatoes (undrained)
2 cups shredded jack cheese
2 cups shredded medium cheddar cheese
1 tomato (diced)
1 bunch cilantro (rinsed and chopped)
Jalapeños (optional)

Steps:

Preheat oven to 350 F and grease a 13x9 casserole dish with non-stick cooking spray.
Crush tortilla chips lightly and sprinkle approximately 1 cup across the bottom of the baking dish.
Layer diced chicken and black beans over the crushed chips.
Stir 1 teaspoon of cumin into the cream of chicken soup. Spread the soup mixture over the chicken and beans, using a spatula to gently spread it evenly over the entire top. Add canned tomatoes over the soup layer.
Sprinkle cheese evenly over the tomato layer and top with remaining crushed chips.
Bake for 25-30 minutes or until casserole is hot and bubbly and the cheese is fully melted.
Garnish casserole with cilantro and chopped tomatoes.
Serve immediately with a slice or two of fresh jalapeño.

Nutrition Facts : ServingSize 1 portion, Calories 334 kcal, Carbohydrate 15 g, Protein 25 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 72 mg, Sodium 702 mg, Fiber 4 g, Sugar 1 g

CHEESY MEXICAN CHICKEN RECIPE

Cheesy Mexican Chicken Recipe image

Introduce south-of-the border flavors with this Cheesy Mexican Chicken Recipe. This spicy Mexican chicken recipe is a family favorite when served over rice.

Provided by My Food and Family

Categories Cheese

Time 55m

Yield 6 servings

Number Of Ingredients 7

Ingredients

6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 cups KRAFT Shredded Mild Cheddar Cheese, divided
1/2 cup milk
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 cup corn chips
4-1/2 cups hot cooked long-grain white rice

Steps:

Heat oven to 375°F.
Place chicken in 13x9-inch baking dish sprayed with cooking spray.
Mix soup, 1 cup cheese, milk and seasoning mix until blended; spoon over chicken. Cover.
Bake 30 min. Top with chips and remaining cheese; bake, uncovered, 10 min. or until chicken is done (165ºF) and cheese is melted. Serve over rice.

Nutrition Facts : Calories 560, Fat 21 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 100 mg, Sodium 1010 mg, Carbohydrate 54 g, Fiber 2 g, Sugar 2 g, Protein 37 g

MEXICAN CHICKEN AND RICE

Mexican Chicken and Rice image

On days I get home late from the hospital, I'm glad this main dish comes together easily in one skillet. Sometimes, I make it ahead in the morning and refrigerate. It's so quick to just sprinkle on the cheese and reheat it for dinner.-Cindy Gage, Blair, Nebraska

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 medium green pepper, chopped
1 small onion, chopped
2 tablespoons canola oil
1 can (8-3/4 ounces) whole kernel corn, drained
1 cup chicken broth
1 cup salsa
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon chili powder, optional
1/4 teaspoon pepper
1-1/2 cups uncooked instant rice
1/2 to 1 cup shredded cheddar cheese

Steps:

In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil., Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.

Nutrition Facts : Calories 381 calories, Fat 11g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 782mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.

MEXICAN CHICKEN OVER CHIPS

Mexican Chicken over Chips image

Make and share this Mexican Chicken over Chips recipe from Food.com.

Provided by Busy Mom 628

Categories Chicken Breast

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

6 -8 boneless chicken breasts
1 (8 ounce) jar taco sauce
2 (10 1/2 ounce) cans cream of chicken soup
2 (10 1/2 ounce) cans cream of mushroom soup
1 (8 ounce) package shredded cheddar cheese
tortilla chips

Steps:

Boil chicken for about 20 minutes.
Mix together soup, taco sauce, and 1/2 of the cheese.
Shred chicken into mixture.
Pour into a 9 x 13 pan and top with the rest of the cheese.
Bake at 350 for 1 hour.
Serve over tortilla chips.

Nutrition Facts : Calories 885.5, Fat 56.5, SaturatedFat 22.2, Cholesterol 210.6, Sodium 2796.2, Carbohydrate 26.1, Fiber 0.3, Sugar 6.8, Protein 66.2

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