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Mexican-Style Chicken Breast Delight

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Ingredients

Adjust Servings:
4 - 5 boneless chicken breasts
1/2 cup evaporated milk
0.5 (1 1/4 ounce) package taco seasoning mix
1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cream of chicken soup
0.5 (4 ounce) can chopped green chilies
1 cup grated cheddar cheese
tortilla chips

Nutritional information

534.6
Calories
296 g
Calories From Fat
33 g
Total Fat
13.4 g
Saturated Fat
146.1 mg
Cholesterol
1229.4 mg
Sodium
15.7 g
Carbs
0.7 g
Dietary Fiber
2.3 g
Sugars
42.5 g
Protein
300g
Serving Size

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Mexican-Style Chicken Breast Delight

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    Cuisine:

    Very nice flavor! I lightened it up a bit by using 2% milk reduced fat cheese and corn tortillas instead of tortilla chips. I figured once the chips soaked up the sauce, the crunch would be gone anyway :-) Instead of serving the breasts whole, I cubed them before cooking. The flavor of the chilis, taco seasoning, cheese, and milk is a very nice blend. I topped it with a little light sour cream too.

    • 75 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Vanita’s Mexican Chicken Breast, My friend Vanita submitted this to our church cookbook Very easy , Very nice flavor! I lightened it up a bit by using 2% milk reduced fat cheese and corn tortillas instead of tortilla chips I figured once the chips soaked up the sauce, the crunch would be gone anyway 🙂 Instead of serving the breasts whole, I cubed them before cooking The flavor of the chilis, taco seasoning, cheese, and milk is a very nice blend I topped it with a little light sour cream too , Very nice flavor! I lightened it up a bit by using 2% milk reduced fat cheese and corn tortillas instead of tortilla chips I figured once the chips soaked up the sauce, the crunch would be gone anyway 🙂 Instead of serving the breasts whole, I cubed them before cooking The flavor of the chilis, taco seasoning, cheese, and milk is a very nice blend I topped it with a little light sour cream too


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    Steps

    1
    Done

    Preheat Oven to 350*.

    2
    Done

    Line Bottom of a 9x13 Pan.

    3
    Done

    Put Raw Chicken Breast on Top of Tortilla Chips.

    4
    Done

    Mix Soups, Milk,Taco Seasoning, and Chilies.

    5
    Done

    Pour Over Chicken in Pan.

    6
    Done

    Sprinkle With Cheddar Cheese on Top of Soup Mixture.

    7
    Done

    Bake at 350* For 40-50 Minutes.

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    Elora Bailey

    Baking prodigy whipping up delectable pastries and desserts with precision.

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