The recipe was on point. The entire family loved it. I seared the breast beforehand and added chopped onions & bell peppers as well as low sodium taco seasoning. I waited to add the tortillas chips and 1/2 cup of cheese at the end and baked for about 5 min. The chips turned out nice & crisp. When I served the dish I added salsa and door cream for those that wanted it AND had veggies on the side. The kids were full for the rest off the night. Next time I'll shred the breast after searing so the kids will have a easier time digging in
Used progresso chicken enchilada soup instead of cream of chicken (because its gluten free) and didn't top with extra cheese or tortilla chips. Ate over rice and Topped with siracha hot sauce. Also used low sodium taco seasoning and half the packet. Good recipe!!!
Super easy and super good! I used 3 large breasts instead,of 6, and Doritoes instead of corn chips, It was very good but I think the Doritoes made it very salty. I may even try pulling the chicken apart and putting it in a tortilla. YUM!
I really liked this dish because it's simple and quick to make and it reheats really well.
I boiled the chicken and shredded them so that the dish was more of a sauce over rice. I also added 1/2-3/4 cup of sour cream and it helped create a creamier sauce. I also substituted the cream of chicken soup for cheese soup and another time cream of celery and both worked as well.
I loved this recipe. Very good. The only thing I changed was the covered cooking time. Instead of 30 minutes I cooked it for 40 and then the 10 uncovered. Will make again only next time wait to add chips and will add them with the last bit of cheese.
This is one of those dishes that you know has the right stuff, but needs to slightly reworked.
Sodium is a huge overpowering issue. I made the following changes the 2nd time I made this dish. I used Cambells healthy request soup to cut sodium and I did not add salt as I normally would when browning the chicken. One package of taco seasoning add's too much sodium and overpowers the dish flavor wise, use half a package.
I also added 2 1/2 tablespoon diced mild green chili's, 1 teaspoon garlic Tobasco sauce and 1 1/2 teaspoon minced chipotle chili's in adobe sauce.
If your serving over rice, be carefull about using a prepacked rice like Spanish rice. Only add 1/2 of the seasoning mix, otherwise flavors clash. You want another layer of flavor, not a mishmash of confussion.
I did not bake mine the second time around, I used a high sided skillet, the same pan I browned the chicken in. Light simmer for 30 minutes covered, added the tortilla chips and remaining cheese recovered to melt cheese. Ready to serve.
the only thing i missed was to cook the chicken before hand!!!!!!!!!!!!!!!!!!!!! i should have figured it out, but in a hurry and didn't think. back in the oven to cook the chicken through. sure hope the cheese and chips don't burn!!!!!
It was quick and easy. I agree with the previous post that it was better with the chips toward the end. Even put chips on the individual plates so easier to reheat. I also used black olives and salsa. My husband loved it!!