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Wednesday, October 8, 2014

Chips & Salsa Chicken Bake

This recipe is so darn easy and I don't know why I didn't think about it sooner.  The flavors are marvelous.    I served with brown rice and black beans.  Next time, I will make with boneless chicken thighs since the chicken breasts can become dry very quickly.  

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Chips & Salsa Chicken Bake

Mexican, Poultry

  rub ingredients:
1 tablespoon chili powder
1 1/2 teaspoons cumin
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon oregano
  chicken bake ingredients:
4  boneless, skinless chicken breasts
1 cup salsa
1 cup sour cream
1 cup crushed tortilla chips
2 cups shredded cheddar cheese

In a small bowl, mix together rub ingredients. Place chicken breasts on a
foil lined cookie sheet and rub about 1/2 tablespoon onto both sides of
each chicken breast. Use more or less depending on how large your chicken
pieces are, just make sure they're coated all the way around.

Bake at 400F for 30-40 minutes, or until juices run clear. Remove from oven
and top chicken with 1/4 cup salsa, 1/4 cup sour cream, 1/4 cup tortilla
chips, and 1/2 cup shredded cheese. Place bake in oven for 10 minutes or
until cheese is melted.

Yield: 4 servings

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017