Thursday, September 16, 2010

Chicken nacho bake.

We tried a new recipe last night – chicken nacho bake. {Why do I always spell it natcho?} It turned out pretty good, and we agreed that’s it can go in the “make again” pile.

I found the recipe on Kraft’s website and I simplified it to just four ingredients & didn’t make the rice dish. {I’m pretty low on energy this week!}

Chicken Nacho Bake for two

2 chicken breasts
1/2 cup of salsa
Tortilla chips
Shredded cheddar cheese


First, preheated the oven to 400 degrees. Next, I made a foil packet & placed my chicken in the center. Then I poured the salsa on the chicken & baked it for 20-25 minutes.


Sorry, I think the pictures look pretty unappealing. Chicken sometimes has that effect on me.

Once it’s baked through, {I sliced mine open to check that there’s no more pink in the chicken}, then you bring it out of the oven, open the packet & add some crumbled tortilla chips on top of the chicken.


After the chips, you add your cheese.


Bake five more minutes, or until the cheese is melted. Top it with sour cream & serve it up! We had it with some white rice.


We both agreed that our favorite part was the chips, so I’m trying to think of a way to have the whole thing coated in chips, but still include the salsa. Hmm. Oh, and we’re using our leftover chicken to make chicken burritos tonight. {Gotta love multi purpose meals!}

I had a meeting for work last night, so we didn’t end up eating until 8 or so. I’m ready for things to settle down some – not sure when that will be though.


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