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Tex-Mex Chicken Crunchies




Source of Recipe


Frances Bethin, Scio, Oregon on FoodTV


Recipe Introduction


We all really liked these a lot. I think the chicken would be great in a salad or a wrap. I served with corn and refried black beans. The only change I made was to marinate the chicken for a couple of hours in the enchilada sauce to punch up the flavor a bit.


List of Ingredients




1/2 cup all-purpose baking mix
1 large egg
1/2 cup enchilada sauce
2 cups crushed spicy tortilla chips
1/4 cup minced fresh cilantro leaves
6 skinned and boned chicken breast halves, cut into 1 1/2-inch pieces
1 cup vegetable oil
Ranch dressing
Barbecue sauce

Recipe



Place baking mix in a shallow dish. Whisk together egg and enchilada sauce in a small bowl. Stir together tortilla crumbs and cilantro in a separate shallow dish.
Dredge chicken pieces in baking mix; dip in egg mixture, and dredge in crumb mixture. Cover chicken, and chill 30 minutes.

Pour oil into a large skillet; heat to 375 degrees F. Fry chicken, in batches, 3 minutes on each side or until brown. Drain on wire racks over paper towels. Serve chicken with ranch dressing or barbecue sauce.

Serves 8 to 10.