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.


★★★★★ 1 vote

45 Min
45 Min


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  • 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
  • 1
    16 oz. container sour cream
  • 1 c
  • 1 lb
    cheddar cheese, shredded (reserve some for topping.)
  • 1 pkg
    tortilla chips (or fritos), crushed

How to Make Chicken Sombrero


  1. 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.

Printable Recipe Card

About Chicken Sombrero

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

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