Tex-Mex Chicken #RSC Recipe

Name: Tex-Mex Chicken #RSC
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless skinless chicken breasts; 12 ounces tostada chips (about 25-30); 2 (14 1/2 ounce) cans red enchilada sauce; 1 (6 ounce) can tomato sauce; ½ cup frozen corn kernels; ½ cup breadcrumbs; 2 garlic cloves, minced; ¼ cup chopped chives; ½ cup canned black olives, drained and sliced; 8 ounces shredded monterey jack and cheddar cheese blend; 1 (2 ounce) package Hidden Valley Original Ranch Seasoning Mix; 2 ounces taco seasoning; 2 roma tomatoes, chopped; sour cream; picante sauce, if desired

Servings: persons

2 boneless skinless chicken breasts
12 ounces tostada chips (about 25-30)
2 (14 1/2 ounce) cans red enchilada sauce
1 (6 ounce) can tomato sauce
½ cup frozen corn kernels
½ cup breadcrumbs
2 garlic cloves, minced
¼ cup chopped chives
½ cup canned black olives, drained and sliced
8 ounces shredded monterey jack and cheddar cheese blend
1 (2 ounce) package Hidden Valley Original Ranch Seasoning Mix
2 ounces taco seasoning
2 roma tomatoes, chopped
sour cream
picante sauce, if desired

1
["Spray baking pan with cooking spray.", "Spray chicken with cooking spray.", "Bake chicken in baking pan at 375 F for 35-40 minutes until juices run clear.", "Cut a piece and if you see no pink or red, it's done.", "Cool meat, shred.", "Meanwhile spray a 14"" x 8"" baking pan with cooking spray.", "Put tostada chips in the bottom.", "In a mixing bowl, add tomato sauce, enchilada sauce, taco seasoning, Ranch Seasoning Mix, frozen corn, minced garlic and chopped chives.", "Mix together.", "Layer shredded chicken over chips, spoon sauce over the chicken, sprinkle cheese on top.", "Continue layering chips, chicken, sauce and cheese ending with sauce.", "Sprinkle bread crumbs over sauce.", "Add the last layer of cheese.", "On top, add sliced black olives.", "Bake at 325F for 30 minutes until cheese is melted through and sauce is bubbling.", "Check it after 15 minutes and if it seems too dry, add a little water and cover loosely with foil so that bread crumbs don't get too brown.", "After taking it from the oven, sprinkle with more chopped chives and chopped roma tomatoes.", "You may serve with sour cream and picante if you wish."]

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 boneless skinless chicken breasts, 12 ounces tostada chips (about 25-30), 2 (14 1/2 ounce) cans red enchilada sauce, 1 (6 ounce) can tomato sauce, and more.

Yes, Tex-Mex Chicken #RSC falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tex-Mex Chicken #RSC

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions