Ingredients
-
4 - 5
-
1/2
-
0.5
-
1
-
1
-
0.5
-
1
-
-
-
-
-
-
-
-
Directions
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. |
