Chili powder and picante sauce add just the right dash to this hearty main dish. It's a snap to assemble since it uses convenience foods. —Teresa Peterson, Kasson, Minnesota
Fiesta Chicken
Can you freeze Fiesta Chicken?
Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Fiesta Chicken
Prep Time
15 min
Cook Time
40 min
Yield
8 servings
Ingredients
- 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 shredded Colby cheese
Directions
- In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers.
- Cover and bake at 350° until bubbly, 40-50 minutes.
Nutrition Facts
1 each: 324 calories, 14g fat (5g saturated fat), 65mg cholesterol, 802mg sodium, 28g carbohydrate (3g sugars, 4g fiber), 23g protein.
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