I made this recipe up way back when I was a newlywed and was looking for reasonably fast, easy dinner recipes. It involves tortilla chips and tomatoes with chiles so I suppose that’s where I came up with the name. Though now that I’m older and know a little something about Mexican cuisine, I feel like the name is somewhat objectionable. At any rate, that’s what it is in my head and that’s what I wrote on the cute little recipe card that someone gave me as a wedding shower gift. Do they even make recipe boxes & cards any more??
No matter what you call it, it’s easy and yummy.
4 chicken breasts, cooked & chopped (a whole rotisserie chicken would work too)
cream of mushroom soup
1 14oz can of tomatoes with chiles
1 bag of shredded mozzarella cheese
1. Prepare chicken and preheat oven to 325.
2. Spray a 9×13 baking dish with cooking spray. Crush a couple of handfuls of tortilla chips and line the bottom of the dish.
3. In a large bowl mix together the cooked chicken, soup and tomatoes. Pour over the layer of tortilla chips. Top with shredded cheese and bake for 30 minutes.