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MEXICAN CHICKEN
6 boneless chicken breasts
2 Tbsp. olive oil
2 cans cream of chicken soup
2 cans water
1/2 packet of taco seasoning mix
1 cup cheddar cheese, grated
1 small bag plain tortilla chips
Warm olive oil in a large skillet over medium
heat and brown chicken breasts for about
8 to 10 minutes on each side. Combine soup,
water, taco seasoning, and 1/2 of the shredded
cheese in a large mixing bowl.
Place the browned chicken into a 9-inch by
13-inch baking dish
and pour the soup mixture over the chicken.
Crumble the chips in their bag, then spread
evenly over the chicken and soup mixture.
Bake uncovered in a pre-heated 350-F degree
oven for 45 minutes.
Sprinkle the remaining cheese over the tortilla
chips, and continue
to bake until the
cheese
is melted. Enjoy!
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