Mexican Chicken

Mexican Chicken

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Darnell Davis


I have been making this chicken for many years. It is a little spicy, but not hot. I serve it with Mexican Salad and Mexican Fruitcake. My family and friends rave about it.


★★★★★ 1 vote

8 to 10
1 Hr
20 Min


  • 1 large
  • 1 medium
    green bell pepper, chopped
  • 1 medium
    onion, chopped
  • 2 Tbsp
  • 1 can(s)
    cream of mushroom soup
  • 1 can(s)
    rotel tomatoes
  • 1 c
    picante sauce
  • 2 Tbsp
    chili powder
  • 2 c
    cheddar cheese, grated
  • ·
    corn tortillas

How to Make Mexican Chicken


  1. Boil, debone, and chop up chicken. Set aside.
  2. In medium skillet, saute bell pepper and onion in the 2 Tbsp. of butter.
  3. Add: mushroom soup, Rotel tomatoes, picante sauce, and chili powder. Bring to boil and boil for 5 minutes. Add chopped up chicken.
  4. Cut tortillas into fourths and layer large baking dish. Add 1/2 of the chicken sauce, another layer of tortillas, and remainder of chicken sauce. Top with cheese.
  5. Bake at 400 degrees for 20 minutes. Enjoy!

Printable Recipe Card

About Mexican Chicken

Course/Dish: Chicken
Other Tag: Quick & Easy

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