Tex-mex Chicken #rsc

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 2 boneless skinless chicken breasts
• 12 ounces tostada chips (about 25-30)
• 2 (14 1/2 ounce) cans red enchilada sauce
• 1 (6 ounce) can tomato sauce
• 1/2 cup frozen corn kernels
• 1/2 cup breadcrumbs
• 2 garlic cloves, minced
• 1/4 cup chopped chives
• 1/2 cup canned black olives, drained and sliced
• 8 ounces shredded monterey jack and cheddar cheese blend
• 1 (2 ounce) package hidden valley original ranch seasoning mix
• 2 ounces taco seasoning
• 2 roma tomatoes, chopped
• sour cream
• picante sauce, if desired

Recipe

• 1 spray baking pan with cooking spray. spray chicken with cooking spray. bake chicken in baking pan at 375 f for 35-40 minutes until juices run clear. cut a piece and if you see no pink or red, it's done. cool meat, shred.
• 2 meanwhile spray a 14" x 8" baking pan with cooking spray. put tostada chips in the bottom.
• 3 in a mixing bowl, add tomato sauce, enchilada sauce, taco seasoning, ranch seasoning mix, frozen corn, minced garlic and chopped chives. mix together.
• 4 layer shredded chicken over chips, spoon sauce over the chicken, sprinkle cheese on top.
• 5 continue layering chips, chicken, sauce and cheese ending with sauce. sprinkle bread crumbs over sauce. add the last layer of cheese. on top, add sliced black olives.
• 6 bake at 325f for 30 minutes until cheese is melted through and sauce is bubbling. check it after 15 minutes and if it seems too dry, add a little water and cover loosely with foil so that bread crumbs don't get too brown.
• 7 after taking it from the oven, sprinkle with more chopped chives and chopped roma tomatoes. you may serve with sour cream and picante if you wish.