Vanita's Mexican Chicken Breast

READY IN: 55mins
Recipe by bullwinkle

My friend Vanita submitted this to our church cookbook. Very easy.

Top Review by Lisa0825

Very nice flavor! I lightened it up a bit by using 2% milk reduced fat cheese and corn tortillas instead of tortilla chips. I figured once the chips soaked up the sauce, the crunch would be gone anyway :-) Instead of serving the breasts whole, I cubed them before cooking. The flavor of the chilis, taco seasoning, cheese, and milk is a very nice blend. I topped it with a little light sour cream too.

Ingredients Nutrition


  1. Preheat oven to 350*.
  2. Line bottom of a 9x13 pan.
  3. Put raw chicken breast on top of tortilla chips.
  4. Mix soups, milk,taco seasoning, and chilies.
  5. Pour over chicken in pan.
  6. Sprinkle with cheddar cheese on top of soup mixture.
  7. Bake at 350* for 40-50 minutes.

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