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Tortilla Chicken with Cheese Sauce

 Tortilla Chicken with Cheese Sauce
Our children are grown and out of the nest, but when they come home, they frequently request this for dinner. The creamy cheese sauce complements the spicy chicken.
4 ServingsPrep: 10 min. Bake: 50 min.


  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1 envelope taco seasoning
  • 1/2 teaspoon salt
  • 1/4 cup butter, melted
  • 1-3/4 cups crushed tortilla chips (about 9 ounces)
  • 8 bone-in chicken thighs, skin removed (about 3 pounds)
  • 2 tablespoons finely chopped onion
  • 2 tablespoons butter
  • 2 tablespoons plus 1 teaspoon King Arthur Unbleached All-Purpose Flour
  • 1 can (12 ounces) evaporated milk
  • 1 cup cubed Monterey Jack cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper sauce
  • 1/8 teaspoon pepper


  • In a shallow bowl, combine the flour, taco seasoning and salt. Place
  • butter in another shallow bowl and tortilla chips in a third bowl.

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Tortilla Chicken with Cheese Sauce (continued)

Directions (continued)

  • Coat chicken in flour mixture, then dip in butter and coat with
  • tortillas.
  • Place in an ungreased 11-in. x 7-in. baking dish. Bake, uncovered, at
  • 350° for 50-60 minutes or until a meat thermometer reads
  • 180°.
  • Meanwhile, for cheese sauce, in a saucepan, saute onion in butter
  • until softened. Stir in flour until smooth. Gradually add milk.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Reduce heat; add remaining sauce ingredients, stirring until cheese
  • is melted. Serve with chicken. Yield: 4 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.