Best Hot Lips Recipes

HOT LIPS CHICKEN

Hot Lips Chicken image

Tortilla chips form the crust for this bell pepper, onion, creamy soup, hot sauce and Mexican cheese casserole. This dish isn't as hot as it appears......serve with extra chips on the side for an entire meal!

Provided by Patty

Categories World Cuisine Recipes Latin American Mexican

Time 45m

Yield 8

Number Of Ingredients 11

Ingredients

1 (13.5 ounce) package nacho-flavor tortilla chips, crushed
4 boneless chicken breast halves, cooked and shredded
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 onion, chopped
3 tomatoes, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can hot enchilada sauce
¾ cup water
2 cups shredded Mexican-style cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Spread the crushed chips in the bottom of a 9x13 inch baking dish to form crust. Layer shredded chicken on top. In a small bowl mix together the yellow bell pepper, red bell pepper, onion and tomatoes and spread this mixture on top of chicken. In a separate bowl mix together the cream of mushroom soup, cream of chicken soup, enchilada sauce and water. Pour this mixture over all and top with cheese.
Bake in the preheated oven for 25 minutes, or until cheese is brown and bubbly.

Nutrition Facts : Calories 699.9 calories, Carbohydrate 43.9 g, Cholesterol 129.7 mg, Fat 38.5 g, Fiber 3.4 g, Protein 44.8 g, SaturatedFat 13.6 g, Sodium 1494.7 mg, Sugar 7.3 g

TOO HOT LIPS CHICKEN

Too Hot Lips Chicken image

Provided by My Food and Family

Categories Home

Time 1h10m

Number Of Ingredients 13

Ingredients

1 bag (10.5 oz.) Sherer`s Jalapeño Potato chips, crushed
4 boneless chicken breast halves, cooked and shredded or 2 lb. ground chuck, cooked
2 cups Kraft Shredded Mexican-Style Cheese, divided
1 cup yellow bell pepper, chopped
1 cup red bell pepper, chopped
1 cup onion, chopped
2 cups tomatoes, chopped
1 can (10.75 oz.) condensed cream of mushroom soup
1 can (10.75 oz.) condensed cream of chicken soup
1 can (10 oz.) hot enchilada sauce
1 sm. can chopped green chiles
1 can (10 oz.) Ro*Tel Diced Tomatoes & Chilies
3/4 cup water

Steps:

1. Preheat oven to 350 degrees F. Spread the crushed chips in the bottom of a 9x13 inch baking dish to form crust. Layer shredded chicken on top. Sprinkle some of the shredded cheese on top.
2. In a small bowl mix together the yellow bell pepper, red bell pepper, onion and tomatoes and spread this mixture on top of chicken. In a separate bowl mix together the cream of mushroom soup, cream of chicken soup, enchilada sauce, chilies, Ro*Tel Diced Tomatoes & Chilies and water. Pour this mixture over all and top with cheese.
3. Bake in the preheated oven for 25 minutes, or until cheese is brown and bubbly.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

HOT LIPS CHICKEN

HOT LIPS CHICKEN image

Categories Appetizer

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 (13.5 oz.) package nacho flavored tortilla chips, crushed
4 boneless chicken breasts, cooked and shredded
1 yellow pepper, chopped
1 red pepper, chopped
1 onion, chopped
3 tomatoes, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 (10 oz.) can hot enchilada sauce
3/4 cup water
2 cups Mexican style shredded cheese

Steps:

Preheat oven to 350 degrees. Spread the crushed chips in the bottom of a 9x13" baking dish to form crust. Layer shredded chicken on top. In a small bowl mix together the yellow pepper, red pepper, onion and tomatoes and spread this mixture on top of chicken. In a separate bowl mix together the soups, enchilada sauce and water. Pour this mixture over all and top with cheese. Bake in oven for 25 minutes or until cheese is brown and bubbly.