"Hot Lips Chicken" Recipe - by popular demand

Here is the "Hot Lips Chicken" recipe mentioned in the previous post. We loved it. I can't take credit for it, as we found it on AllRecipes.com (one of our fav recipe sites). So, thanks to Patty who posted it there. Changes we made in the recipe are in dark blue. 

1 (13.5 oz.) package nacho-flavor tortilla chips, crushed. We used plain corn tortilla chips.
4 boneless, skinless chicken breasts, cooked & shredded
1 yellow bell pepper, chopped  
1 red bell pepper, chopped
1 orange bell pepper, chopped 
1 onion, chopped
3 tomatoes, chopped. Used 2 tomatoes (but 3 would be so very tasty) 
1 (10.75 oz.) can condensed cream of mushroom soup
1 (10.75 oz.) can condensed cream of chicken soup 
1 (10 oz.) can hot enchilada sauce. Used mild b/c hot could not be found. It's good with mild, but hot if you like the spice.
3/4 cup water 
2 cups shredded Mexican-style cheese 

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

Spread 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 the mixture on top of the chicken. We sauteed the onions and peppers before layering on the chicken. Most reviews said that 2 minutes of baking still left the veggies a bit crunchy. In a separate bowl mix together the cram 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. 


1 comment:

  1. Anonymous2:42 PM

    Thanks sweetie. It looks easy enough for me to do. If it as good as the poppy seed chicken then we will love it.