Corn Chip Chicken "nachos"

11 ingredients
9 steps

Ingredients

  • 3 cups corn chips, finely crushed (about 1 1/2 cups)
  • 14 cup all-purpose flour
  • 2 teaspoons ground cumin
  • 2 eggs
  • 1 12 lbs boneless and skinless chicken breast tenders
  • 12 cup cheddar cheese, shredded
  • 13 cup sour cream
  • 12 cup salsa
  • 1 avocado, pitted, peeled and cut into 1/2-inch chunks
  • 2 tablespoons black olives, sliced
  • fresh cilantro stem (optional)

Directions

  1. 1
    Preheat oven to 350 degrees F; coat jellyroll pan with cooking spray.
  2. 2
    In large bowl, combine corn chips with flour and cumin; reserve.
  3. 3
    In medium bowl, beat eggs.
  4. 4
    Dip chicken tenders, one at a time, letting excess drip off.
  5. 5
    Coat each tender with corn chip mixture; place on pan.
  6. 6
    Bake 10 minutes; turn over; bake 10 minutes until golden.
  7. 7
    Top tenders with shredded Cheddar cheese; bake until cheese is melted, 1-2 minutes.
  8. 8
    Transfer to serving platter; top with sour cream, salsa, avocado and black olives.
  9. 9
    If desired, garnish with cilantro.

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