Chicken Sombrero

Christine Whisenhunt


I know there are a lot of similar recipes to this on here, but I wanted to include this in my cookbook, and it is a little different, so I am posting it.

I got this recipe from a long time friend when I was in college. She had been married for a couple years and had gotten the recipe from her husband's aunt. She served it for dinner when I went to visit and I HAD to have the recipe. It is SO GOOD! So, my thanks to Melissa Nickel for the recipe! I still make it often, cuz it is soooooooo tasty! I have made it for several friends and for get togethers as well, and everyone always loves it and wants the recipe. I hope you give it a try too. I know you'll enjoy it if you do!

Note: I have written the recipe here as it was given to me. However, I like extra ortega chilis in mine, cuz I love the flavor, and I have even added other peppers at times to change up the flavor and add more heat. I also generally use a large onion, because I like a lot of onion. Don't be afraid to adjust it to your liking as well!

*Prep time includes time needed to boil and chop chicken.*

Note: Photos borrowed from internet.

pinch tips: How to Debone a Chicken



45 Min


45 Min


3 lb
chicken (boiled, deboned, skinned and chopped) **i prefer boneless, skinless breast. just makes it easier, and i prefer white meat.**
1 medium
can ortega chilis
1 medium
white onion, diced (i use yellow.)
2 can(s)
cream of mushroom soup
16 oz. container sour cream
1 c
1 lb
cheddar cheese, shredded (reserve some for topping.)
1 pkg
tortilla chips (or fritos), crushed

Directions Step-By-Step

Mix wet ingredients together. Add remaining ingredients and mix well. Pour mixture into a large casserole dish and top with reserved cheese. Bake at 350 degrees for 45 min., or until mixture has thickened and top has browned.

About this Recipe

Course/Dish: Chicken
Other Tags: Quick & Easy, Healthy