Description
Delicious tortilla-crusted chicken breasts baked to crispy perfection and topped with a creamy, spicy cheddar cheese sauce. This flavorful dish combines crunchy tortilla coating seasoned with cumin, garlic, and paprika, paired with a rich cheese sauce made with green chiles and warming spices. Garnished with fresh cherry tomatoes, cilantro, and red onion for a vibrant finish, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken and Coating
- 2 boneless skinless chicken breasts
- 2 cups tortilla chips, crushed
- 1½ teaspoons cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1¼ cups flour
- 1 teaspoon kosher salt
- 2 eggs
Spicy Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 2 cups sharp cheddar cheese, shredded
- 1 4-ounce can green chiles
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon cayenne pepper
- Salt and pepper, to taste
Garnish
- Handful cherry tomatoes, sliced in half
- ¼ cup cilantro, chopped (a generous handful)
- ¼ small red onion, finely chopped
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Set a wire rack inside a baking sheet and grease it with nonstick spray to prevent sticking and allow even cooking.
- Prepare Chicken: Cut each chicken breast in half lengthwise to create 4 thin breasts. Flatten each piece with a mallet to an even thickness of about ¼ inch for quick and uniform cooking.
- Make Coating Mixtures: In a shallow dish, combine the crushed tortilla chips with 1½ teaspoons cumin, ½ teaspoon garlic powder, and ½ teaspoon paprika. In another shallow dish, beat the eggs with a splash of water. In a third dish, mix together 1¼ cups flour and 1 teaspoon kosher salt.
- Coat the Chicken: Dredge each chicken piece first in the flour mixture, shaking off excess. Dip into the egg wash, then coat evenly with the seasoned crushed tortilla chips. Arrange the coated chicken pieces on the prepared wire rack.
- Bake the Chicken: Place the baking sheet in the preheated oven and bake for 18-20 minutes, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C) or until no longer pink inside.
- Prepare Spicy Cheese Sauce: While chicken is baking, melt the butter in a saucepan over medium heat. Whisk in the 2 tablespoons of flour and cook for 1 minute to form a roux. Gradually whisk in the milk and cook until the sauce thickens slightly, about 3-5 minutes.
- Add Cheese and Spices: Stir in the shredded cheddar cheese until melted. Mix in the green chiles, ¼ teaspoon each of onion powder, garlic powder, cumin, and cayenne pepper. Season with salt and pepper to taste, stirring well to combine.
- Serve: Plate the baked tortilla-crusted chicken breasts and drizzle generously with the spicy cheese sauce. Garnish with halved cherry tomatoes, chopped cilantro, and finely chopped red onion for a fresh, colorful touch.
Notes
- Ensure chicken breasts are pounded evenly for consistent cooking.
- Use crushed tortilla chips for a crunchy, flavorful coating.
- Adjust cayenne pepper in sauce to control spiciness.
- Serve with a side of rice or a light salad for a complete meal.
- Leftover spicy cheese sauce can be stored in the fridge up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Keywords: tortilla crusted chicken, baked chicken, spicy cheese sauce, crispy chicken, Mexican-inspired chicken dish
