Tortilla Chicken with Cheese Sauce Recipe

Publisher Photo

Tortilla Chicken with Cheese Sauce Recipe

Be the first to add a review
Publisher Photo
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 mix
  • 1/2 teaspoon salt
  • 8 chicken thighs, skin removed
  • 1/4 cup butter or margarine, melted
  • 1-3/4 cups crushed tortilla chips (about 9 ounces)
  • CHEESE SAUCE:
  • 2 tablespoons finely chopped onion
  • 2 tablespoons butter or margarine
  • 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 or large resealable plastic bag, combine flour, taco seasoning and salt. Dredge chicken. Dip chicken in butter, then coat with tortillas. Place in an ungreased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear. Meanwhile, for cheese sauce, saute onion in butter in a medium saucepan until softened. Stir in flour and cook until bubbly. Slowly whisk in milk; cook over medium-low heat until thickened and bubbly. Stir in remaining sauce ingredients. Cook and stir until cheese melts. 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 mix
  • 1/2 teaspoon salt
  • 8 chicken thighs, skin removed
  • 1/4 cup butter or margarine, melted
  • 1-3/4 cups crushed tortilla chips (about 9 ounces)
  • CHEESE SAUCE:
  • 2 tablespoons finely chopped onion
  • 2 tablespoons butter or margarine
  • 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 or large resealable plastic bag, combine flour, taco seasoning and salt. Dredge chicken. Dip chicken in butter, then coat with tortillas. Place in an ungreased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear. Meanwhile, for cheese sauce, saute onion in butter in a medium saucepan until softened. Stir in flour and cook until bubbly. Slowly whisk in milk; cook over medium-low heat until thickened and bubbly. Stir in remaining sauce ingredients. Cook and stir until cheese melts. Serve with chicken. Yield: 4 servings.
Originally published as Tortilla Chicken with Cheese Sauce in Country Chicken Cookbook 1995, p32

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTortilla Chicken with Cheese Sauce

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review