This Chicken Mexicana recipe comes to me via this church cookbook I mentioned when I posted this Chicken Velvet Soup recipe. It is a recipe included by my grandmother, who got it from my aunt, who told me when they were in the military stationed in Belgium, her friend gave her this recipe. Got it!?
Nacho tortilla chips line the base of this dish combined with cream soups, chicken, broth, and the delicious taste of tomatoes with green chilies. Finally, topped with Mexican cheese. It is a delicious casserole that was a favorite of mine when I was growing up. I think your family will enjoy too! It has Doritos in it, so it has to be good!
It is an economical choice as you can purchase all of these ingredients at Aldi. I boil a whole chicken and use about half of the meat for this recipe and the other half for my Great Aunt Penny’s Creamy Enchilada recipe.
It is a very easy freezer friendly recipe. Freeze in a 9 1/2″ x 11″ aluminum baking dish or if you want single serving meals, you can freeze in smaller aluminum pans. I like to do it this way since I have a couple of picky eaters in my household so it makes it easier to divide into smaller aluminum pans. I found these smaller ones at the Dollar General store for around $2 for 4.
- 3 cups shredded chicken
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 cup chicken broth
- 1 can diced tomatoes with green chilies
- 1 package nacho tortilla chips
- 2 cups Mexican style cheese.
- Preheat oven to 350 degrees.
- Place crushed nacho tortilla chips on bottom of greased baking dish.
- In a large mixing bowl, combine chicken, cream of chicken soup, cream of mushroom soup, chicken broth, and diced tomatoes with green chilies.
- Pour mixture over nacho tortilla chips.
- Top with 2 cups Mexican cheese.
- Bake for 30 minutes or until cooked thoroughly.
Like this recipe? Want to stock your freezer with chicken meals? Here’s 8 Freezer Meals you can make in one hour or less! FREE detailed instructions, shopping list, and printable labels.
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Melissa Davis says
October 1, 2017 at 6:18 pmDo the chips become soggy?
Briana Carter says
October 4, 2017 at 8:50 amI haven’t had that happen!
Katelyn says
July 15, 2017 at 12:56 pmDo the chips get soggy if you freeze it?
Thelia Farmer says
March 6, 2017 at 11:43 pmThis recipe is fabulous. My husband doesn’t care for chicken. But I made this and he said it was very flavorful. He enjoyed it. He said it is definately a keeper recipe. I think it will be a meal at least once a month in our house.from now on. By the way I left out the bottom layer of chips for fear it would make them soggy. It was good without them on the bottom also. Less fattening. I did also add 1 tsp chili powder. Never hurts to tweet recipes for a little more flavor to taste. Thank you for the recipe
Barb Jowett says
January 28, 2017 at 9:13 pmDo you freeze this before it is baked or after. I love putting meals in freezer for those busy weeks. Thank you
Briana Carter says
February 1, 2017 at 7:52 amI freeze it before I bake it! :)