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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!