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"Chili powder and picante sauce add just the right dash of zip to this hearty main dish," notes Teresa Peterson of Kasson, Minnesota. "It's a snap to assemble since it uses convenience foods."
Nutritional Facts 1 serving (1 each) equals 324 calories, 14 g fat (5 g saturated fat), 65 mg cholesterol, 802 mg sodium, 28 g carbohydrate, 4 g fiber, 23 g protein.
Originally published as Fiesta Chicken in Quick Cooking May/June 1998, p34
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jan. 20, 2013 by AiramA
Everyone that tried it, really liked it!i was at first a little scared as its texture was like a pot pie, other than that was pretty good!
Everyone that tried it, really liked it!
i was at first a little scared as its texture was like a pot pie, other than that was pretty good!
Reviewed on Oct. 26, 2012 by KKandRyansMom
Made exactly as the recipe calls and it was delicious!! Thank you!
Reviewed on Jan. 24, 2012 by shecooksalot
I was a little scared on how my family would like this one as they tend to be wary of casseroles that they can't tell what's in them, but they all liked it and declared it a keeper. When I find a good deal on chicken breasts, I always dice and cook some to keep on hand in the freezer, so this recipe was really easy for me to put together and it tasted great!!!! The tortilla strips held up great and I think that was everyone's favorite part. Will make again (and again, and again)!
Reviewed on Oct. 04, 2011 by trancebaby
Oh, this one?s a keeper. You can adapt it to your tastes and it is easy-to-make. Send this recipe to anyone who needs an idea for dinner.I changed the recipe a bit.For the chicken:Instead of buying cooked chicken, I placed a whole chicken in a crock-pot with 2-3 cups of water, 2 celery stalks, 2 carrots and salt & pepper for about 6-7 hours on low. The meat just fell off the bone that way.For the 2 small tomatoes, chopped:I used a handful (5 to 6) of grape or cherry tomatoes (chopped) instead. This is what I had in the pantry. I drained the juice from the chopped tomatoes in a colander (to avoid too much moisture in the dish).For the 2 to 3 teaspoons chili powder:I used one teaspoon each of ground Pasilla, Ancho and New Mexico chile powder (usually found on the spice aisle or the Mexican aisle). But you can use regular chili powder, too, or any type of chile powder. I also added a half teaspoon of ground cumin.For the cheese:Instead of Colby, I used a high-quality white sharp cheddar (shredded) for the first layer, and topped the 2nd layer with Sargento sliced cheddar.Enjoy!
Oh, this one?s a keeper. You can adapt it to your tastes and it is easy-to-make. Send this recipe to anyone who needs an idea for dinner.
I changed the recipe a bit.
For the chicken:
Instead of buying cooked chicken, I placed a whole chicken in a crock-pot with 2-3 cups of water, 2 celery stalks, 2 carrots and salt & pepper for about 6-7 hours on low. The meat just fell off the bone that way.
For the 2 small tomatoes, chopped:
I used a handful (5 to 6) of grape or cherry tomatoes (chopped) instead. This is what I had in the pantry. I drained the juice from the chopped tomatoes in a colander (to avoid too much moisture in the dish).
For the 2 to 3 teaspoons chili powder:
I used one teaspoon each of ground Pasilla, Ancho and New Mexico chile powder (usually found on the spice aisle or the Mexican aisle). But you can use regular chili powder, too, or any type of chile powder. I also added a half teaspoon of ground cumin.
For the cheese:
Instead of Colby, I used a high-quality white sharp cheddar (shredded) for the first layer, and topped the 2nd layer with Sargento sliced cheddar.
Enjoy!
Reviewed on Aug. 01, 2010 by Beckster19
Delicious and very easy to make. The tortillas hold up well and you get a good mix of textures and flavors in each bite. We only used 3/4 tsp of chili powder and mild picante sauce, and that made it lively enough to let us know we were alive, but not enough to overwhelm our taste buds.
Reviewed on Jan. 12, 2010 by colrod
I make this recipe often for event gatherings. It is always fully consumed and every time someone asks for the recipe. It is a crowd pleaser.
Reviewed on Sep. 01, 2009 by devenrae
Reviewed on Jun. 18, 2009 by devenrae
Deee-licious! Like a mexican version of lasagna. I wasn't sure about adding the tortilla strips - I was afraid they would be mushy ... or hard. But they were perfect, as was the flavors and the heat. A great dish and one I'll be making again and again.
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