Comida Kraft
Recipe Box

Cheesy Mexican Chicken

Cheesy Mexican Chicken is rated 4.354838709677419 out of 5 by 186.
Prep Time
15
min.
Total Time
55
min.
Servings

6 servings

Add taco seasoning, corn chips and cheese to this Mexican chicken and say adios to ho-hum. Melty, crunchy, south-of-the-border flavors top rice for this future family fave.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Place chicken in 13x9-inch baking dish sprayed with cooking spray.
  • Mix soup, 1 cup cheese, milk and seasoning mix until blended; spoon over chicken. Cover.
  • Bake 30 min. Top with chips and remaining cheese; bake, uncovered, 10 min. or until chicken is done (165ºF) and cheese is melted. Serve over rice.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Substitute

Prepare using your favorite KRAFT Mexican Style Shredded Cheese.

Substitute

Prepare using reduced-sodium condensed cream of chicken soup.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 560
Total fat 21g
Saturated fat 8g
Cholesterol 100mg
Sodium 1010mg
Carbohydrate 54g
Dietary fiber 2g
Sugars 2g
Protein 37g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 30 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from My husband loved this. My husband loved this. He is not a big fan of chicken dishes without some type of coating so I added only one minor variation. I used shake and bake for the chicken and baked for 15 minutes. Then I added the rest of the ingredients and baked for 30 and served with sour cream and spanish rice. The chicken breasts I had were pretty big so this extra cook time did not dry out the chicken. Delicious. I Can't wait to make it for family and friends.
Date published: 2007-03-19
Rated 5 out of 5 by from I didn't pound anything and since it is cheaper to buy regular boneless-skinless breasts and fillet... I didn't pound anything and since it is cheaper to buy regular boneless-skinless breasts and fillet them I just did that. They were about 1/2 in thick without pounding. This was easy and yummy. I actually used 4 medium breasts filleted, making 8 halves and there was still plenty of sauce. I wouldn't go the full 10 on the second bit if you have a warmer oven but the kids and I scarfed this down and not really unhealthy. A winner for us!
Date published: 2012-09-29
Rated 5 out of 5 by from Great! Great! I butterflied the 2 thick parts of each chicken beast half (slicing horizontally from middle almost to edge, then opening outward). I used black beans underneath and added the corn chips near the end of cooking. We did a condiment bar so people could add their own stuff: more chips, sour cream, salsa, jalapeños, and avocado. Oh, and I doubled the sauce!!
Date published: 2012-10-10
Rated 3 out of 5 by from This was good but I thought the sauce was a bit runny/soupy. This was good but I thought the sauce was a bit runny/soupy. LOL maybe because it's made with soup. I would make it again but I think I'd use less of the soup so the sauce is thicker. I also didn't have corn/tortilla chips & I'm sure it would've been tastier if I had them. For a little bit of color I added some diced roma tomato and chopped cilantro.
Date published: 2010-05-04
Rated 4 out of 5 by from My husband adored this. My husband adored this. And admittedly, I thought it was pretty good myself. Easy, easy, easy, and lots of flavor. I served it with the Corn/Rice casserole and they were a lovely match. The only thing I did differently was to halve it, as there are only two and a half of us, and also make my own taco seasoning. Will make again.
Date published: 2006-01-28
Rated 5 out of 5 by from Oh...this recipe is just wonderful! Oh...this recipe is just wonderful!. I made this with everything except I left out the corn chips on top for my daughter who is going on 2 yrs, but my husband ate the chips on the side with a dab of sour cream! He loved it. I cooked Minute white rice and canned Green Giant white & yellow corn. Will be making this again. Yummmmy!!
Date published: 2005-11-09
Rated 5 out of 5 by from This was really good and very easy to make. This was really good and very easy to make. I loved the sauce and the chips on top were a nice touch and added a bit of crunch. The only negative is that it needs more sauce. Next time I will try upping the wet ingredients a bit to make more sauce. Overall, my family loved this recipe and I will be making it again for sure.
Date published: 2009-05-01
Rated 5 out of 5 by from Tried this today--- added pureed red & yellow bell peppers to the sauce (to sneak some extra veggies... Tried this today--- added pureed red & yellow bell peppers to the sauce (to sneak some extra veggies in), and actually used lean pork (boneless) chops. I didn't add quite as much milk due to the water content of the peppers. Regardless, it was delicious! Better than I expected, and the entire family (4 kids) enjoyed it too.
Date published: 2009-01-14
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