Recipe By DiRkFaN41
Published Apr 2nd
Prep 15m Cook 30m Additional - Ready In 45m
Servings 8 servings Calories 534

Crispy, cheesy and has a great taste. Also tastes like chicken nachos! Serve with Lipton® Spanish rice.

Recipe Ingredients

  • cooking spray (such as Pam®)
  • ⅓ (14.5 ounce) package tortilla chips (such as Tostidos®), crushed
  • 12 ounces cooked chicken breast strips (such as Louis Rich® Grilled Chicken Breast Strips), chopped
  • 1 (10.75 ounce) can cream of chicken soup
  • 1 pint sour cream
  • 1 (4 ounce) can diced green chile peppers
  • 2 cups shredded Colby-Jack cheese

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. 2 Layer tortilla chips in the bottom of the prepared baking dish.
  3. 3 Mix chicken, cream of chicken soup, sour cream, and green chile peppers in a bowl; spoon onto crushed tortilla chips. Sprinkle Colby-Jack cheese over chicken layer.
  4. 4 Bake in the preheated oven until bubbling and cheese is melted, about 30 minutes.

Nutrition Facts

  • Calories 534
  • Carbohydrate 29.2 g
  • Cholesterol 92.5 mg
  • Fat 36.2 g
  • Fiber 2 g
  • Protein 24.6 g
  • Saturated Fat 17.6 g
  • Sodium 874.2 mg
  • Sugar 1.1 g


  1. I made it for my 3 kids and they loved it. I only cooked half, had to cook the other half. I added green onions and made some homemade encilada seasoning to add and will add sliced olives next time. This will be a go to recipe.
  2. It was similar to my recipe but sometimes I use flour tortillas and more spices, chile powder, garlic powder, onion powder, oregano and red pepper flakes, also add a little chicken broth. Makes all the difference.
  3. Even my picky 15 year old liked this - and that's saying something! I did add green onion and black olives and a good sprinkle of garlic powder. I didn't have green chiles so I subbed in minced roasted red peppers for a little color and flavor. I only had Monterey Jack cheese which was - Read more ...
  4. Next time I'm gonna double the recipe! It was so easy and so yummy! My husband and kids ate it all and wanted more!
  5. My family (husband son grandson and brother-in-law) really liked this dish. Will definitely make it again.
  6. This is super simple and delicious! I added an extra layer of cheese on top of the corn chips. It made a nice cheesy crunchy crust. i served it with salsa and extra sour cream. Everyone liked it.
  7. These enchiladas come together in a New York minute with the help of what I used was a roasted chicken from the deli. And the fact that it also uses tortilla chips is a bonus that I have been doing for Years! I mean who doesn't have an open bag of chips that are quickly - Read more ...
  8. This recipe was good but a little dry. I used about 12 ounces of chips and I boiled the chicken breast (then cubed it). I also added some green onions. I cooked it in the oven for about 25 minutes. I will make it again but maybe next time I will try adding some chicken - Read more ...
  9. This recipe is very similar to my own Sour Cream Chicken Enchiladas. The only difference is that mine has chopped olives and green onions. I also use soft white corn tortillas. For my family we prefer our original dish even though this recipe is good. This had great flavor and the crunch of the chips - Read more ...

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