ortilla-Crusted Chicken on a plate with white chili sauce

So Cinco de Mayo is coming up next week and you guys know what that means, right? Mexican food! If you regularly visit this blog, then you also probably know that I am totally obsessed with all things Mexican.

Food Should Taste Good Tortilla Chips

My friends at Food Should Taste Good asked me to create a yummy dish for Cinco de Mayo and they sent me a big box of their tortilla chips to use!

I had never tried their products before, but I was immediately drawn to the brand because they are made with all-natural ingredients, no GMOs, no trans fat, and are also gluten free. My husband and I have basically been inhaling these chips since we got them, that’s how tasty they are!

Instead of doing tacos, enchiladas or more a traditional casual Mexican dish, I’ve got something a little “fancier” for you today! I mean, can one consider tortilla-crusted chicken “fancy”? This tortilla-crusted chicken is just what it sounds like, chicken breasts are coated in crushed tortilla chips and then baked! This was the first time I used tortilla chips as a breading for chicken and let me just say, I need to do this more often because they make the perfect crispy coating! It’s also super simple to prepare.

For added awesomeness, I then topped the chicken with a white chili sauce that is magically creamy and cheesy. I have no shame in admitting that even though I spooned it on top of the chicken when serving, I poured extra into a bowl and we just keep dipping in there for more of the sauce!

ortilla-Crusted Chicken on a plate with white chili sauce

ortilla-Crusted Chicken on a plate with white chili sauce
Yield: 4 servings

Tortilla-Crusted Chicken with White Chili Sauce

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes

Tortilla-Crusted Chicken with White Chili Sauce - Crispy chicken coated in crushed tortilla chips and baked until tender and smothered in a creamy white chili sauce!


 For the chicken:

  • approx. 1 pound skinless boneless chicken breast, trimmed and pounded to about 1/2-inch thick
  • 4 tablespoons unsalted butter, melted
  • 3 cups Food Should Taste Good Cantina Tortilla Chips, crushed
  • 1/3 cup whole wheat flour
  • cooking spray

For the white chili sauce:

  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 3 cups chicken broth or stock (can add up to 4 cups if desired)
  • 1 cup light sour cream
  • 1/2 cup shredded jack cheese
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1 small can (about 4.5 ounces) diced green chilies, drained
  • salt to taste


For the chicken:

  1. Preheat oven to 375. Line a baking sheet with parchment paper and set aside. In a shallow bowl or pie dish, stir together the crushed tortilla chips and the flour. Set aside.
  2. Brush the melted butter on top of a piece of chicken and place buttered-side down into the tortilla mixture. Brush the other side with more butter and flip until the chicken is well-coated. Place onto the baking sheet. Repeat with the remaining pieces of chicken.
  3. Spray the crusted chicken with cooking spray and bake for about 15 minutes or until the chicken is thoroughly cooked.

For the white chili sauce:

  1. While the chicken is baking, prepare the sauce. Heat the olive oil over medium heat. Add the flour and stir in with the oil. Allow for the flour to cook for about 1 minute. Pour in the chicken broth or stock and whisk until the sauce begins to thicken, about 2-3 minutes.
  2. Add in the sour cream and continue whisking until it is combined with the broth. Add the jack cheese and stir until it is melted in with the sauce (If the sauce gets too thick for your liking, you can pour in a little more broth until it reaches your desired consistency).
  3. Then stir in the cumin, paprika, and green chilies. Season with salt to taste. Lower the heat to low and let the sauce simmer for about 5 minutes. Spoon some of the sauce over each piece of cooked chicken and serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 611Total Fat: 28gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 114mgSodium: 632mgCarbohydrates: 35gFiber: 3gSugar: 3gProtein: 40g

ortilla-Crusted Chicken on a plate with white chili sauce

For more great Cinco de Mayo recipe ideas, visit the Food Should Taste Good website.

Disclaimer: This post is sponsored by Food Should Taste Good. They provided me with chips to use in a recipe and I was also compensated for my work. As always, all opinions stated about the product in this post, are my own.