° 3 froze chicken breast halve
° 2 tsp olive oil
° ½ tsp salt
° ½ tsp red pepper flakes
° ½ tsp garlic
° ½ green bell pepper, chopped
° ½ onion, chopped
° 1 can (10.75 oz) cream chicken
° 1½ cups shredded Mexican four-cheese blend, divided
° 1 cup salsa, divided
° ½ cup sour cream
° 1 tablespoon ground cumin
° 1 package (14.5 ounces) tortilla chips (such as On The Border®)
*Step by step
Preheat oven to 400 degrees F (200 degrees C).
Coat the chicken breasts with a tablespoon of olive oil, salt, red pepper flakes and garlic. Place in an 8 x 8 inch baking dish.
Bake in preheated oven until chicken is no longer pink in center and juices run clear, 25 to 30 minutes. Cut the chicken into cubes. Leave the oven on.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add bell pepper and onion and cook until tender, 4 to 5 minutes.
Combine onion mixture, cream of chicken soup, 1 cup cheese, 3/4 cup salsa, sour cream and cumin in a bowl. Stir in the chicken and use a little chicken juice to moisten the mixture.
Layer chicken mixture and crushed tortilla chips until pan is full. Top with remaining cheese. Bake until golden and bubbly, about 30 minutes. Top with remaining salsa.