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Smothered Nacho Chicken with Tomatillo Avocado Ranch

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4


Additional Toppings (optional)


  • Prepare Tomatilla Avocado Ranch Dressing according to directions but do not add any milk (you can prepare the dressing days in advance).
  • Add chicken to freezer bag and pound thin with meat mallet or side of a can, cutting the breasts in half if they become large. Add 1/4 cup Tomatillo Avocado Ranch Dressing and marinate for 6 hours up to overnight.
  • Add chips to food processor and process until crushed (or crush with rolling pin). Transfer to a large bowl and mix in chili powder, cumin and black pepper.
  • Lightly spray a baking rack with nonstick cooking spray and place on top of a baking sheet lined with foil (for easy cleanup). Preheat oven to 350 degrees.
  • Remove chicken from marinade then dredge in the chip mixture, pressing chips into chicken to securely coat. Place chicken on the baking rack and bake for 25-30 minutes or until the chicken is cooked all the way through. Top chicken with an additional 1/4 cup cheese per breast (more or less to liking) and broil until golden.
  • To Serve, top each chicken breast with desired amount of Tomatilo Avocado Ranch Dressing and any additional toppings.


*I used 2 HUGE Costco chicken breasts that equaled 1.5 pounds instead of 4 in my pictures but 4 smaller breasts is preferable - more surface for chips!