Crunchy Mexican Tortilla Chicken, an easy breaded chicken recipe that is great for a quick easy homemade dinner that can easily be made gluten free.
(For your shopping convenience, this post contains affiliate links.)
A quick and easy dinner recipe for you today, Crunchy Mexican Tortilla Chicken! I hope you enjoyed my recipe last week for Carribbean Oven-Fried Chicken! If you made it and enjoyed it, let me know! I have another chicken recipe for you today, Crunchy Mexican Tortilla Chicken. If you have picky eaters in your house, I bet they’ll love this chicken! This chicken dinner is also just as easy, delicious, moist, and crispy as the Carribbean Oven-Fried Chicken! Also, courtesy of Hellmann’s I’m hosting a Giveaway with approximately $500 worth of prizes so be sure to read on to find out how to enter!
As I mentioned last week in my Carribbean Oven-Fried Chicken recipe post, Hellmann’s “Chicken Change-Up” campaign is going on until April 30th. Parents across the U.S. can also participate in the Hellmann’s “Chicken Change-Up” by trying one of Hellmann’s featured chicken recipes, share recipe reviews, and share advice on dinnertime obstacles. Hellmann’s is also having a sweepstakes for a chance to win a $5000 grocery store gift card and other daily prizes. You can also visit Hellmann’s Facebook page to participate in their Chicken Change-Up and find more dinner ideas, how to manage dinner dilemmas, and enter to win prizes. Hellmann’s has also given me some great prizes to give to 2 of my readers (more info below).
Today’s recipe is perfect for picky-eaters and based on Hellmann’s recipe for Crunchy Tortilla Chicken! Hopefully, you don’t have any picky-eaters in your house, but if you do, I’m guessing they like tacos! I love taking tastes my family loves such as tacos, and turning that into new ideas and recipes. Do you have any tips for picky-eaters?
Even if you don’t like mayonnaise, you will be amazed how tasty, moist, and crispy it makes your chicken! The chicken does not taste like mayonnaise at all. No one would ever guess it’s an ingredient! My picky-eater (aka my husband) was shocked when I told him this recipe, as well as my Carribbean Oven-Fried Chicken recipe, contained mayonnaise!
I didn’t make a lot of changes to Hellmann’s Crunchy Tortilla Chicken recipe. The recipe calls for boneless skinless chicken breasts which I used, but you could use any type of chicken such as chicken parts, chicken thighs, or whatever your family likes. You’ll just have to adjust the baking time if you use something else.
To start, I mixed together my mayonnaise (I used Light, but any variety will probably work), zest and juice from 1 lime, minced garlic, cilantro, and taco seasoning in a bowl until well combined. You can use prepackaged taco seasoning or a homemade version.
Then I gently mixed the chicken breasts in the bowl to lightly coat. I let the chicken sit for a few minutes in the sauce while I was getting the rest of my dinner ready.
I actually doubled the recipe so that I would have leftover chicken for later in the week. I coated the chicken lightly in crushed tortilla chips. You can use any kind of tortilla chips such as regular or baked, whole wheat or corn, homemade or store-bought, or whatever you’d like. Just make sure the chips are crispy and can easily be crushed to crumbs. To finely crush the tortilla chips, I places about 6 cups of tortilla chips in my food processor. If you don’t have a food processor you can crush them with your hands or place the chips in a resealable bag and crush with a rolling pin.
Bake the chicken until golden brown. I baked the chicken on top of a metal cooling rack that was on a large baking sheet. That way air can get under the chicken and make the bottom crispy too! To go with my chicken, I made some steamed green beans and topped the beans with a little leftover fresh lime juice, zest, and cilantro. I also cut a few potatoes up into small cubes (the smaller you cut them, the faster they cook!) and tossed them with a little olive oil and taco seasoning right in a large baking sheet and baked the potatoes in the oven at the same time as the chicken.
The chicken came out very crispy and moist! It was delicious! I topped my chicken with a little fresh salsa and more fresh cilantro. Other toppings such as a little shredded cheese, sour cream, guacamole, chopped onions, or your favorite taco toppings would also work great!
SNAPPY GOURMET HELLMANN’S GIVEAWAY: (ENDED April 27, 2012)
***Contest has ended. Thanks for entering.
All prizes were supplied by Hellmann’s . Snappy Gourmet did not receive any compensation besides product samples to make posted recipe. All compensation that was offered is being given away as prizes. All thoughts and opinions are my own.
Hope you enjoy!
Crunchy Mexican Tortilla Chicken
- 1/2 cup Hellmann's Light Mayonnaise (or any of their varieties)
- 1 lime juiced & zested
- 2 cloves garlic minced
- 2 tablespoons fresh cilantro finely chopped
- 1 teaspoon taco seasoning (or homemade taco seasoning)
- 4 boneless skinless chicken breasts (about 1 to 1 1/4 pound)
- 1 cup finely crushed corn tortilla chips
- Garnish (optional): salsa, guacamole, chopped onion, shredded cheese, sour cream, and/or your favorite taco toppings
- Preheat oven to 425 degrees F. Place a metal cooling rack on top of a baking sheet and coat rack very lightly with nonstick spray (or line a baking sheet with parchment paper or nonstick aluminum foil).
- In a large mixing bowl, mix together mayonnaise, lime juice and zest, garlic, cilantro, and taco seasoning. Add chicken and mix to coat.
- Place tortilla chips in shallow bowl. Lightly coat chicken in tortilla chips then place chicken on prepared pan. Bake chicken for about 20-25 minutes at 425 degrees F or until golden brown and crispy.
- Garnish chicken as desired with favorite taco toppings.
SNAPPY TIPS: I suggest baking the chicken on the cooking rack if you can to keep the bottom of the chicken crispy. To quickly crush the tortilla chips, you can place about 6 cups of chips in a food processor and process until finely chopped. For Gluten Free, make sure your tortilla chips and other ingredients do not contain gluten.
SNAPPY SUBSTITUTIONS: Use any variety of Hellmann's mayonnaise.
(For more recipes visit Snappy Gourmet at https://snappygourmet.com to sign up for an email/RSS subscription or visit Snappy Gourmet on Facebook or Twitter.)
This is a sponsored post. Samples of Hellmann’s mayonnaise were provided to me to try and create the recipes, however all other incentives and compensation are being given away as giveaway prizes. All opinions stated are my own.
 NO PURCHASE NECESSARY. Void where prohibited. Hellmann’s Chicken Change-Up is sponsored by Conopco, Inc., d/b/a Unilever. Open to legal residents of the 50 U.S. & D.C., 18 or older. Begins 12:00 PM ET on 03/01/12 & ends 11:59 AM ET on 04/30/12. For official rules, visit the ‘Chicken Change-Up’ tab on the Hellmann’s Facebook page at www.facebook.com/hellmanns <https://www.facebook.com/hellmanns>