Tortilla Crusted Chicken

Servings: 6-8



  • 6 Chicken Breast Cutlets
  • 2 TBSP Latin Nights
  • 1 tsp Kosher Salt
  • 1 tsp Lime Juice
  • *1 ½ Cups Broken Tortilla Chips
  • **1 15 oz Can Enchilada Sauce
  • ½ Cup Shredded Yellow Cheese
  • *3 TBSP Neutral Oil
  • 3 TBSP Masa Harina
  • 1 TBSP Tomato paste
  • 2 Cups Chicken stock
  • 3 TBSP Texy-Mexy

Enchilada Sauce:

Step 1:
In small saucepot, add oil and masa harina and cook, while whisking, over medium heat for 1-2 minutes.
Step 2:
When bubbling, add tomato paste and stir.
Step 3:
Add chicken stock and Texy-Mexy Seasoning.
Step 4:
Bring to a quil boil.
Step 5:
Lower heat & simmer until it thickens (about 2-3 minutes).
Step 6:
Shut off heat and let cool.

Tortilla Crusted Chicken

Notes* *Break chips up in a plastic baggie with a heavy can or meat mallet. Make sure they crumble enough to use as a crust. **You may make your own quick-version of Enchilada Sauce


Step 1:

Season chicken breasts with 2 TBSP Latin Nights, kosher salt and lime juice. Allow to sit for about 20 minutes.

Step 2:

Heat oven to 375 degrees F.

Step 3:

Place broken tortilla chips on a plate or pie dish.

Step 4:

Steep or brush on about ¼ cup of enchilada sauce on the seasoned chicken cutlets and then lightly dip both sides in broken tortilla chips.

Step 5:

Place in a casserole dish and bake for 15 minutes.

Step 6:

Drizzle with remaining enchilada sauce and sprinkle with cheese. (You may reserve about ¼ cup enchilada sauce for bean and quinoa mixture)

Step 7:

Cook for an additional 5 minutes or until chicken is cooked through at temperature of 165.

Step 8:

Serve immediately over black beans and quinoa or brown rice.