Saturday, February 5, 2011

Nacho Chicken

This was a really nice, easy quick meal that tasted like chicken enchiladas with a nice crunch. I served it with a side salad.
John's Rating: 8

Recipe from: Keeping it Simple

1 can of cream of chicken soup
1 cup of cheddar cheese
2/3 cup evaporated milk
4oz can diced green chile peppers
1/2 cup chopped green onions
1 1/4 cups crushed tortilla chips
3 cups cubed cooked chicken

1) Combine soup, 2/3 cup cheese, evap. milk, chile peppers and onion and stir
2)Place 1/2 cup tortilla chips on bottom of 1 1/2 quart casserole dish
3) Top with 1/2 of chicken
4)Top with 1/2 of soup combination
5) Repeat layers-chips, chicken, soup
6)Sprinkle remaining cheese and chips
7) Bake for 20-25 minutes at 350 degrees


  1. Sounds yummy! Do the chips on the bottom & inside get mushy, though? Or do you just not even notice them?

  2. Actually, the chips we used stayed pretty crunchy. It was nice. I used some thick chips with a strong corn flavor. I don't know if the thin Tostito chips would hold their crunch as well. I sent the leftovers with my hubby the next day and he said the chips did get soft and he didn't like it that way as much. If this is too big for one sitting you could reserve the sauce to heat with chips for another meal so they have that nice crunch. That is my plan.