Tortilla Chicken with Cheese Sauce Recipe

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Tortilla Chicken with Cheese Sauce Recipe

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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.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min.

Ingredients

  • 1/2 cup 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)
  • CHEESE SAUCE:
  • 2 tablespoons finely chopped onion
  • 2 tablespoons butter
  • 2 tablespoons plus 1 teaspoon 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

Directions

In a shallow bowl, combine the flour, taco seasoning and salt. Place butter in another shallow bowl and tortilla chips in a third bowl. Coat chicken in flour mixture, then dip in butter and coat with tortillas.
Place in an ungreased 11x7-in. baking dish. Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 170°-175°.
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.
Originally published as Tortilla Chicken with Cheese Sauce in Country Chicken Cookbook 1995, p32

  • 1/2 cup 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)
  • CHEESE SAUCE:
  • 2 tablespoons finely chopped onion
  • 2 tablespoons butter
  • 2 tablespoons plus 1 teaspoon 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
  1. In a shallow bowl, combine the flour, taco seasoning and salt. Place butter in another shallow bowl and tortilla chips in a third bowl. Coat chicken in flour mixture, then dip in butter and coat with tortillas.
  2. Place in an ungreased 11x7-in. baking dish. Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 170°-175°.
  3. 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.
Originally published as Tortilla Chicken with Cheese Sauce in Country Chicken Cookbook 1995, p32

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