TOO HOT LIPS CHICKEN

Too Hot Lips Chicken image

Provided by My Food and Family

Categories Home

Time 1h10m

Number Of Ingredients 13

Previous Next

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