Comida Kraft
Recipe Box

Chicken Nacho Bake

Prep Time
10
min.
Total Time
40
min.
Servings

4 servings

Noshers will love this juicy chicken breast bake with all its cheesy, creamy nacho toppings.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat oven to 400ºF.
  • Place chicken on foil-covered baking sheet. Cut 3 slits in top of each with sharp knife.
  • Top with salsa, sour cream and crushed chips.
  • Bake 30 min. or until chicken is done (165ºF), topping with cheese after 20 min.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Variation

Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, baked tortilla chips and KRAFT Mexican Style 2% Milk Shredded Four Cheese.

Cooking Know How

Making cuts in the chicken helps to flatten the breasts so the topping stays on.

Serving Suggestion

Serve with hot cooked rice and a side of corn.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 240
Total fat 11g
Saturated fat 5g
Cholesterol 90mg
Sodium 380mg
Carbohydrate 6g
Dietary fiber 1g
Sugars 2g
Protein 28g
% Daily Value
Vitamin A 8 %DV
Vitamin C 2 %DV
Calcium 15 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from This was good, but not great. This was good, but not great. I love all the ingredients in this recipe, so thought I would give it a try. It did not have that "wow" factor for me. It was just a plain, tasteless chicken breast with a pile of stuff on top. I think next time I will season the chicken with something or maybe even cut the chicken up in small chunks so that the toppings get all over every bite of chicken. Also, I would not recommend cooking the sour cream, mine got lumpy looking. Put it on after baking.
Date published: 2008-02-05
Rated 2 out of 5 by from Unlike some "reviewers", I actually made the recipe and I followed it EXACTLY as printed, even down... Unlike some "reviewers", I actually made the recipe and I followed it EXACTLY as printed, even down to the suggested brands. So, as printed, I can only rate it as fair in taste. It needed more flavor, it was too bland. If you like zippy Tex-Mex, add a bit of cayenne or cumin, or both, or use chili powder mixed in with the sour cream. Maybe a zestier salsa would help. The recipe and prep are easy. If I ever make this again, I'd want more flavor.
Date published: 2008-01-13
Rated 5 out of 5 by from My family loved this recipe and after just a bite to two both my kids told me that this was a... My family loved this recipe and after just a bite to two both my kids told me that this was a keeper! After reading the comments I decided to cook the chicken on top of the stove to provide more flavor for about 3 minutes on each side using just a little non-stick spray (you definitely need to use SMALL chicken breasts here making the three slits as suggested.) Then I cooked the chicken in the oven for 20 minutes with only the salsa on top. After that I added the sour cream which I mixed with about 1/2 pkg of dry taco mix as another suggested, and during the last 5 minutes I added the crushed chips turning up the heat about 5 degrees. All of the toppings stayed on top of the chicken perfectly and the chicken was not dried out. I served this with refried beans, spanish rice, lettuce, tomatoe and chips in case anyone wanted to make a small taco salad. It was great!
Date published: 2011-05-16
Rated 3 out of 5 by from I thought this recipe required a little more work then most on the website. I thought this recipe required a little more work then most on the website. I used baked chips, low fat sour cream, low fat cheese and salsa with black beans and corn in it. It came out well and the beans/corn made it more of a meal. I would suggest that you put the 3 cuts in the chicken prior to putting in on the cookie sheet so you don't cut the foil.
Date published: 2008-01-23
Rated 5 out of 5 by from Super fast and very easy to make. Super fast and very easy to make. Very easy clean up, I was impressed. I found that for myself, I would have liked to cut the chicken breasts in half. I think maybe they were just too fat. The salsa didn't smother it as much as I'd like. Just my personal taste, but fantastic tasting none the less. That harvest chip idea sounds great!
Date published: 2008-05-25
Rated 5 out of 5 by from This is so good & easy to make. This is so good & easy to make. I was wondering why you had to wait 20 mins after it baked in the oven to put cheese on it, but I followed the instructions. It even tasted really good when I reheated it for lunch 2 days later. I'll definitely add this to my lists for dinner options in the future!
Date published: 2014-12-30
Rated 5 out of 5 by from This was fantastic! This was fantastic!! My hubby also loved it! I did change it up some with southwest style hot sauce and changed the tortilla chips to the blazin buffalo dorito's (WOW the chips made it 100 times better) I didn't add the chips until the last 10 min of cooking it. Will be making this often.
Date published: 2009-01-05
Rated 4 out of 5 by from I made this for me and my husband and we thought it was good. I made this for me and my husband and we thought it was good. I always seem to make the same chicken dish so this was a little variety. I added more of the salsa, sour cream, and chips than it called for to give it more flavor. But I will keep this in mind to make again for sure!
Date published: 2008-01-25
  • y_2016, m_12, d_2, h_5
  • bvseo_bulk, prod_bvrr, vn_bulk_0.0
  • cp_1, bvpage1
  • co_hasreviews, tv_59, tr_221
  • loc_en_US, sid_108694, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
  • clientName_khcrm

K:54404v1:108694

>