Real Recipes From Real Home Cooks ®

chicken sombrero

(1 rating)
Recipe by
Christine Whisenhunt
Visalia, CA

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. Enjoy!

(1 rating)
prep time 45 Min
cook time 45 Min

Ingredients For chicken sombrero

  • 3 lb
    chicken (boiled, deboned, skinned and chopped) **i prefer boneless, skinless breast. just makes it easier, and i prefer white meat.**
  • 1 md
    can ortega chilis
  • 1 md
    white onion, diced (i use yellow.)
  • 2 can
    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.
  • 2
    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.*

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