Meals Matter

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Contributed By: MyDove
MyDove

Accompany this Mexican flair with cheesy Mexican rice, refried beans, and an avocado salad!

Ingredients

3 lbs Chicken thighs, boneless/skinless

4 Tbls butter, melted

Salt & Pepper to taste

4 cans Rotel Mexican Festival Tomatoes, juice separated

3 cups (about 10 oz) nacho cheesy chips, crumbled

3 cups Mexican blend cheese, grated

1 can (2 1/4 oz) sliced black olives

Garnishes: Sour cream & cilantro

Preparation

Preheat oven to 400 degrees.

Rinse chicken. Salt & pepper both sides. Place in baking dish. Drizzle butter over chicken. Bake about 30 minutes until chicken is tender. Remove from oven. Drain juice.

Crumble chips; pour over chicken, evenly distributed. Add cheese then tomatoes, evenly distributed. Spread olives. Return to oven for 10-15 minutes until cheese melts.

Top each serving with 2-3 tbls sour cream and sprigs of cilantro.

Cook's Notes

While chicken is baking let the kids crumble the chips. It's easy to do while they are still in the sealed bag. Meanwhile open the tomatoes and olives. Drain both.

Sour cream garnish not included in nutrient analysis.

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