FIESTA CHICKEN This recipe came from an estate sale. I obtained it when I purchased the family collection from the Perry Estate in Quinlan, Texas in 1992. This is an incredibly good recipe. We love spicy foods so I use hot salsa and sprinkle the top with jalapeño stuffed olives. Yummy. 1 can cream of chicken soup 1 can cream of mushroom soup 2 small tomatoes chopped 1/3 cup salsa 1 medium green pepper chopped 1 medium onion chopped 3 teaspoons chili powder 12 corn tortillas cut into strips 3 cups cubed cooked chicken 1 cup shredded Colby cheese In a bowl combine soups, tomatoes, salsa, green pepper, onion and chili powder. In a greased rectangular baking dish layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. Cover and bake at 350 for 45 minutes.

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