I love Mexican food. Unfortunately, my husband does not. So, I don’t get to eat much of it. But when I saw this recipe online, I had to try it. With taco seasoning and corn chips – as well as being easy – how could I not. And it didn’t sound too spicy, which is good too because my stomach does not do spicy. When my husband tasted it, even he admitted it was good. So, this is a definite keeper. My older son can’t wait to come over and try it. I will also be passing it along to others. It’s that good. We couldn’t even wait for me to get a picture before we dug into it.
Corn Chip Chicken
Serving Size: 6
6 boneless, skinless chicken breasts
10 3/4 ounces can cream of chicken soup
2 cups shredded cheddar cheese ; divided (I used a Mexi-blend shredded cheese)
1 1/4 ounces pkg taco seasoning (I just used the store brand taco seasoning)
2 cups corn chips ; crushed (I used Frito brand)
1. Arrange chicken in an ungreased 13X9″ baking dish and set aside.
2. Combine soup, one cup of cheese, and taco seasoning together and spread over chicken.
3. Bake at 450 degrees for 45 minutes. Removed from oven and sprinkle with crushed corn chips and remaining cheese. Return for oven until cheese melts – about 5 minutes.
Final Thoughts –
This dish was very good. All of my family loved it. It has a little bit of spice, lots of flavor, but it’s not really spicy. If you would like it to be spicier – I’m sure you could add to the recipe to make it that way. When we pulled it from the oven – we let it sit for about 5 minutes and then dug it. The topping was crunchy and delicious. However, my husband was at work, so I saved his for him. Sadly, when he came home and heated it up – the topping had gotten rather soggy. With that in mind – I would not say this is a good make ahead dish, or one that would freeze well. I would think the topping would be very soggy upon defrosting it. But, hot and fresh – it is delicious. Can’t wait to make it again. Two thumbs up on this one.