Hot Lips Chicken

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!

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 700 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

Bake in the preheated oven for 25 minutes, or until cheese is brown and bubbly.