- 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 (4 ounces) shredded Colby cheese
- In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13-in. x 9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers.
- Cover and bake at 350° for 40-50 minutes or until bubbly. Yield: 6-8 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Fiesta Chicken
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never fail, a meal that everyone will love.
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!
Made exactly as the recipe calls and it was delicious!! Thank you!
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)!
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.