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    You are in: Home / Recipes / Lorri's Mexican Chicken Recipe
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    Lorri's Mexican Chicken

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    0 mins

    20 mins

    nascarmom's Note:

    This is a dish that I love to make for potluck dinners. I never bring any leftovers home, though. Often, I get several requests for the recipe. You can make this several different ways. You can make it and layer with corn tortillas or chips and bake it or you can make the mixture, heat it up in a saucepan and spoon over nacho chips or Tostitos. Rotel Tomatoes are canned tomatoes with green chilies and can be bought now in a mild or original flavor. Can get spicy sometimes. The "post a recipe" will not let me put in using 2 cans of rotels if you want more spice and to stretch the recipe a little further.

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    Serves: 8-10


    9 x 13 ...

    Units: US | Metric

    • 1 1/2-2 lbs cooked chicken, cut up in small pieces
    • 2 (10 3/4 ounce) cans of any kind cream soup (I use cream of chicken)
    • 1 (10 ounce) Rotel Tomatoes (You can drain them if you want a less soupy mixture to spoon over Tostitos or you can leave them und)
    • 1 onion, chopped (sometimes, I saute mine just a bit)
    • 1 (4 ounce) can green chilies, chopped (optional)
    • 1 tablespoon chili powder (can use more if you want it spicier)
    • 10 corn tortillas
    • 2 cups cheddar cheese (or as desired)


    1. 1
      Mix all together except for cheese and corn tortillas. Layer starting with a little soup mixture on the bottom of a greased 9x13 pan. then continue alternating corn tortillas and soup mixture. End with soup mixture.
    2. 2
      Bake 20 minutes at 350 or until bubbly and heated through.
    3. 3
      Top with cheese and let melt.
    4. 4
      Can top with sour cream on individual portions. This also cools the spiciness down a bit.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on July 02, 2013


      I love that this recipe tastes like enchiladas without all the fuss. I used mushroom soup, swapped chili for ground cumin and swapped tomatoes for salsa (due to what I had in the pantry). Easy, fast and can be layered ahead of time and set aside in the fridge and cooked through later (great for after kids swimming or basketball activities). Thanks for posting!

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    • on March 11, 2011


      I realized after making and tasting this that I made it in some form before. That's the trouble with many tried and forgotten recipes! While we found this particular version good, I felt it lacked something. If these ingredients are all you have in the cupboard, use this recipe. For a little more enhancement, try Mexican Chicken and Rice Skillet (#406293) or King Ranch Casserole (#25918). All are quick and deliver the same Rotel/Mexican flavor, but the last two are tweaked just a bit more.

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    • on August 27, 2008


      My family went crazy over this recipe. We ate the whole pan! I think we are adding this to our menu rotation it went over so well! Thank you for sharing!

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    Nutritional Facts for Lorri's Mexican Chicken

    Serving Size: 1 (166 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 321.4
    Calories from Fat 142
    Total Fat 15.8 g
    Saturated Fat 7.6 g
    Cholesterol 93.5 mg
    Sodium 409.0 mg
    Total Carbohydrate 14.0 g
    Dietary Fiber 2.0 g
    Sugars 1.0 g
    Protein 30.2 g

    The following items or measurements are not included:

    cream soup

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