Mexican Chicken Hotdish

This is one of our favorite and easy Mexican dishes.

You prepare it the night before and then bake away the next day.

Mexican Chicken Hotdish – The Truax Family
{Print Recipe}

1. 3 lbs. cooked chicken (4-5 chicken breasts)
2. 1 medium onion, chopped and sauted
3. 1 medium bag of tortilla chips, crushed (we use up old chips this way!)
4. Mix together:

  • 1 C sour cream
  • 1 can cream of mushroom soup (or, make your own)
  • 1 can cream of chicken soup (or, make your own)
  • 4 oz. can of chopped green chilies
  • 8 oz. green chili salsa (you can use regular salsa)
  • 16 oz. Monterey Jack Cheese, shredded (you can use 8 oz)
5. 8 oz. Cheddar Cheese, shredded
Layer in a lightly greased 9×13 glass baking dish, as numbered. Reserve ~ 1/2 C cheese until later.   

Place the casserole into the fridge, covered.  Refrigerate over night.

The next day, and bake, covered (use a cookie sheet – save the foil!) at 325 for 1 hour.

Uncover the dish and sprinkle the reserved cheese over the top.

Continue baking for 10-15 minutes until the cheese is melted.

Serve warm, and enjoy!



This recipe is linked to:
Tempt My Tummy Tuesday

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