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Healthy Mexican Chicken Strips

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“I originally got this idea watching Aaron McCargo on the food network. Of course, his were fried and I am trying to watch my weight. After a few attempts, I have come up with this super easy baked version. I figured out the nutrition facts for four servings, including chips, and it comes out to about 295 calories and 10 grams of fat per serving (approximately 2.5 strips).”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 12 cup colby-monterey jack cheese (shredded)
  • 1 cup corn chips, blue (crushed)
  • 1 tablespoon taco seasoning (I use Penzey's Bold Taco Seasoning)
  • 14 cup egg substitute
  • 1 teaspoon hot sauce (I use Cholula)
  • 1 lb chicken breast tenders (or cut up boneless skinless chicken breasts)

Directions

  1. Preheat oven 350 degrees Fahrenheit.
  2. In a food processor, combine cheese, crushed corn chips and taco seasoning.
  3. Place in a shallow dish (a pie pan works nicely).
  4. In another shallow dish, combine egg substitute and hot sauce.
  5. One at a time, dip chicken strips in egg substitute mix; completely coat the chicken strip.
  6. Completely coat in corn chip mixture.
  7. Place strips in a 9x13 pan coated with non-stick spray.
  8. Once all chicken strips are coated and in the pan, spray with more non-stick spray (I use canola oil).
  9. Bake strips for about 30 minutes or until no longer pink in the middle.

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