Mexican Chicken

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 546.8
  • Total Fat: 31.7 g
  • Cholesterol: 55.0 mg
  • Sodium: 1,622.7 mg
  • Total Carbs: 43.4 g
  • Dietary Fiber: 3.0 g
  • Protein: 21.9 g

View full nutritional breakdown of Mexican Chicken calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 10


    6 large chicken breasts
    Salt and pepper, if desired
    16 ounces (approximately) nacho cheese Doritos, crushed
    2 cans cream of chicken soup
    1 can cream of mushroom soup
    24 ounces salsa (Rotel tomatoes can be substituted)
    1 cup milk
    1 large onion, chopped
    8-12 ounces shredded Cheddar cheese


Cover chicken with water, adding salt and pepper to the water, if desired. Bring to a boil, then reduce heat and simmer until cooked thoroughly, approximately 30 minutes. Save cup of broth. Let chicken cool, then cut into bite-sized pieces. Meanwhile, crush the Doritos; set aside. Combine the soups, salsa (or tomatoes), milk, and onion; set aside. Grease 9x13-inch baking dish. Put the cup of chicken broth in the bottom of the baking dish. Spread the tortilla chips on the bottom of the dish; cover with the chicken; pour the sauce over, distributing evenly. Repeat the layering; cover with Cheddar cheese. Allow to stand at least 4 hours in the refrigerator before baking. Bake, covered, 75 minutes at 350 degrees; let stand for 5 minutes.

Serving Size: 10

Number of Servings: 10

Recipe submitted by SparkPeople user CHIQUI252525.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.