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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.
  • Total Time
    Prep: 10 min. Bake: 50 min.
  • Makes
    4 servings


  • 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)
  • 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


  • 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.

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