Did you wake up this morning and remember it’s Cinco de Mayo? You want to make something fun that everyone will love but don’t have time to run to the store to pick up all of the special ingredients. Make this. My mom started making this for us when I was in high school. It quickly became a family favorite and simple go to. The basic ingredients can easily be altered to be allergy-friendly (I made it for a family that can’t have dairy). Go make this now! Mexican Chicken Ingredients
- Chicken breast – about one per person
- Sour cream or Greek yogurt – eliminate for dairy-free
- Salsa – we use medium, but any will work
- Nacho chips – easy for gluten-free
- Mexican shredded cheese – or cheese substitute for dairy-free
Preheat the oven to 350*. Line a cookie sheet with foil to make clean up easier. Place thawed chicken breast on the pan in single layer. Spread a layer of sour cream/Greek yogurt on the chicken. Repeat with a layer of salsa. Crush up the nacho chips and sprinkle them on top of each piece. Bake for 25-30 minutes. Remove the pan and sprinkle cheese over the chicken and return to the oven for an additional 5 minutes or so to melt the cheese. Dig in!