Who doesn’t love tortilla chips? Bread some chicken in tortilla chips and you have a winner! These crispy tortilla chicken strips will be a hit with the kiddos in your house!
Crispy Tortilla Chicken Strips
Crushed tortilla chips, flavored with taco seasoning, give these chicken strips a crispy coating. The crispy tortilla chicken strips are served with a delicious side of black beans, corn, and tomato, mixed with some of the crushed tortilla chips, giving it a little extra crunch. It is all cooked in one sheet pan, so you can pop it in the oven and walk away! Like our other 5 dinner subscription recipes, this can be prepped ahead of time, so all you have to do is dump it in the sheet pan.
- 1 1/2 cups Tortilla chips (these would even be great with a hint of lime tortilla chips or some other flavored tortilla chips)
- 1 tablespoon taco seasoning
- 8 chicken tenders
- 1 can black beans
- 1 1/2 cups frozen corn
- 2 bell peppers
- 1 pint cherry tomatoes
How to Make Crispy Tortilla Chicken Strips
Breading the Chicken
First, add chips to a large zipper bag and crush to make the breading. This is the fun part! If you want to take out some aggression, pounding some tortilla chips is a good outlet!
Next, add taco seasoning to the crushed (or pulverized, if you were taking out your aggression) tortilla chips. If you don’t like to use packaged seasoning blends, you can make your own taco seasoning by using this recipe from Mother Thyme.
To bread the tortilla chicken strips, add about 3 chicken tenderloins at a time to the bag and toss around until well coated. If you are prepping these ahead of time, store the chicken strips in a container with a lid.
Black Bean Corn Side
Now it’s time to make the yummy side! To begin, drain and rinse the black beans. In the same bag with the leftover tortilla chips, add the black beans, tomatoes, and corn. Keep in mind that this will all be cooked, so you won’t have to worry about the chicken having been in the chips (if it bothers you, you can crush up some extra chips and add it all to a separate bag). The additional tortilla chips will give the side dish a nice added texture. Lastly, dice up the bell peppers and add to the bag. Give it a good toss!
When it is time to cook the tortilla chicken strips, preheat the oven to 400 degrees. Line a sheet pan with foil, for easier cleanup, and place the chicken and side dish on the sheet pan.
Lastly, bake for 20-30 minutes, or until the chicken is cooked through. To get a crispier coating, you can flip the chicken halfway through.
Yummy tortilla chicken strips with a black bean corn salad side! Dip the chicken with a mixture of sour cream, taco seasoning, and a squeeze of lime juice. You can easily sub sour cream for plain yogurt or ranch dressing.
I don’t know about you, but I love only getting one dish dirty when I am cooking! It makes clean up so easy!
I squeezed a little lime over the top of it all for some extra zing.
More Easy Tex Mex Dinners:
- Sheet Pan Bean and Chicken Burritos – Make extras of these easy burritos and freeze for an easy lunch later on!
- Simple Southwest Chicken – Skip Chipotle and make this at home!
- Creamy Lime Cilantro Chicken – This one will make your mouth water!
Print the crispy tortilla chicken recipe below!
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