Mexican Chicken

Mexican Chicken

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Kristen King


You can adjust the "heat" of this by using to hot Ro-Tel. You can also use low fat sour cream, add cheese to the chicken mixture.

My sons like this spicey, so we have this often in the fall and winter. It's one of their favorite meals. Many Blessings to you and your family.


★★★★★ 1 vote

20 Min
30 Min


  • 2 can(s)
    ro- tel tomatos (any type, large cans)
  • 2 can(s)
    chiccken (you can use leftover chicken chopped)
  • 3/4 c
    sour cream
  • 1/2 tsp
  • ·
    salt and pepper
  • 1/2 c
    shreded chees (mexican blend or cheddar)
  • ·
    tortilla chips

How to Make Mexican Chicken


  1. Preheat oven to 350 degrees. In a large mixing bowl, combine Ro-Tel, chopped chicken, sour cream, cummin, slat and pepper; mix well. You can add some shredded cheesse to this.
  2. Place tortilla chips in the bottom of a 9 X 13 baking pan. Spread the mxture onto the tortillas and top. Bake for 25 minutes and then shredded cheese to top, continue baking for the remander of the time. Let cool 10 minutes before serving.

Printable Recipe Card

About Mexican Chicken

Course/Dish: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy

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