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Quick Mexican Chicken


  • 4 boneless and skinless chicken-breast halves
  • 1 (11 ounce) can cheddar cheese soup
  • 1 (14 1/2 ounce) can Mexican stewed tomatoes
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons lime or lemon juice
  • 1/4 teaspoon Tabasco sauce
  • 1 cup corn chips, broken up into small pieces


  1. Cut the chicken into thin strips.
  2. Combine the cheese soup, tomatoes, parsley, lime juice and the Tabasco. Stir well.
  3. Stir the chicken into the sauce.
  4. Pour the mixture into a 9-inch baking pan.
  5. Sprinkle the chips on top and bake in a preheated 350 degree F oven 45 minutes, or until the chicken is done.
  6. Let sit 5 minutes before serving.

Yield: 4 servings

Nutrients per serving: 299 calories, 31 grams protein, 11 grams fat (5 grams saturated fat), 18 grams carbohydrates, 91 mg cholesterol

Source: The Wichita Eagle 10/31/01

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