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Mexican Chicken Cheesecake


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  • 1 l/2 cup finely crushed tortilla chips
  • l/4 cup butter or margarine, melted
  • 3-8 oz. Package cream cheese, softened 4 eggs
  • 1 tablespoon Worcestershire sauce
  • 1-teaspoon chili powder
  • 1/4 teaspoon salt
  • 2 cans diced green chilies (4.5 ounce)
  • l/4 cup minced green onions
  • 2 cups cooked chicken
  • 2 cup shredded Monterey Jack cheese
  • 1 container sour cream (16 ounces)
  • 1 can sliced black olives (3 ounces)
  • Salsa
  • Tortilla Chips



Step 1

Combine crushed tortilla chips and butter; press into the bottom and slightly up the sides, of a 9-inch spring form pan. Set aside.
Beat cream cheese with an electric mixer and add eggs, Worcestershire sauce, chili powder and salt, beating to combine. Stir in green chilies and green onions. Pour half cream cheese mixture into prepared pan. Sprinkle with chicken and cheese; pour remaining cream cheese mixture on top. Bake for one hour on 300 degrees.
Remove from oven and spread with sour cream. Increase oven temperature to 350 degrees and bake cheesecake for an additional ten minutes. Remove from oven and cool completely in pan.
Run a sharp knife around the inside edge of pan after cooled. Cover and chill in refrigerator. Garnish with black olives. Serve with salsa and chips. Yield 1 (9 inch) cheesecake. May warm slightly in the microwave or serve at room temperature.


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