Mexican Chicken Slop

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 6-7
UNITS: US

INGREDIENTS

Nutrition
  • 1
    whole rotisserie-cooked chicken
  • 1
    (25 ounce) can low-sodium condensed cream of chicken soup
  • 1
    (25 ounce) can low-fat cream of mushroom soup
  • 15
    ounces cheddar cheese soup or 15 ounces nacho cheese
  • 1
    (25 ounce) can mexicorn
  • 1
    (25 ounce) can Rotel tomatoes & chilies
  • 5 -6
    tablespoons hot salsa (plus more for layering)
  • hot sauce
  • 4
    tablespoons sour cream
  • 2
    tablespoons taco seasoning
  • 1 -2
    cup cooked spanish rice (spicy)
  • 1 -2
    cup black beans (optional)
  • 1
    (30 count) package corn tortillas
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DIRECTIONS

  • Spread a spoonful of chicken mixture onto the bottom of a deep casserole dish.
  • Place a layer of corn tortillas ontop of chicken.
  • Sprinkle about a cup of cheese ontop of chicken.
  • Add a layer of hot salsa ontop of the cheese.
  • Do another layer of tortillas, repeating until dish is full and ending with tortillas and salsa. NO CHICKEN!
  • Add about 1-2 cups of cheese on top of salsa and bake in a 340'f oven for 50-60 minutes.
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