Mexican Chicken Parmigiana

Ingredients

While the original Chicken Parmigiana is typically breaded and topped with marinara sauce and mozzarella cheese, this Mexican adaptation adds a spicy twist. The chicken is seasoned with Mexican spices, coated in a crunchy tortilla chip crust, and smothered in a rich enchilada sauce. It's then topped with melted cheese and garnished with fresh cilantro and jalapenos for an extra kick. We alse have the original recipe for Chicken Parmigiana, so you can check it out.

• 4 boneless, skinless chicken breasts (about 500g / 1.1 lb) 4 boneless, skinless chicken breasts (about 500g / 1.1 lb)
• 1 cup (240ml) enchilada sauce 1 cup (240ml) enchilada sauce
• 2 cups (60g) crushed tortilla chips 2 cups (60g) crushed tortilla chips
• 1 cup (100g) shredded Mexican cheese blend 1 cup (100g) shredded Mexican cheese blend
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• 1 jalapeno, sliced (optional) 1 jalapeno, sliced (optional)
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 6g)
• Carbohydrates: 15g (Sugar: 2g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a shallow dish, combine the crushed tortilla chips, chili powder, cumin, paprika, garlic powder, salt, and pepper.
3. 3.
   Dip each chicken breast into the enchilada sauce, ensuring it is fully coated.
4. 4.
   Press the coated chicken breasts into the tortilla chip mixture, pressing firmly to adhere the chips to the chicken.
5. 5.
   Place the coated chicken breasts on a baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and the crust is golden and crispy.
6. 6.
   Remove the chicken from the oven and sprinkle the shredded Mexican cheese blend over the top.
7. 7.
   Return the chicken to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
8. 8.
   Garnish with fresh cilantro and sliced jalapenos, if desired.

Treat your ingredients with care...

• Tortilla chips — Make sure to crush the tortilla chips into small pieces for a crispy crust.
• Enchilada sauce — Use store-bought enchilada sauce or make your own by blending tomatoes, chili peppers, onions, garlic, and spices.

Tips & Tricks

• For an extra kick, add a pinch of cayenne pepper to the tortilla chip mixture.
• Serve the Mexican Chicken Parmigiana with a side of Mexican rice and refried beans for a complete meal.
• If you prefer a spicier dish, add diced jalapenos to the enchilada sauce before coating the chicken.
• Feel free to experiment with different types of cheese, such as Monterey Jack or queso fresco, for a unique flavor.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Serving advice

Serve the Mexican Chicken Parmigiana hot, straight from the oven. Garnish with fresh cilantro and sliced jalapenos for added flavor and presentation.

Presentation advice

To enhance the presentation, drizzle some additional enchilada sauce on the plate before placing the chicken on top. Sprinkle some extra shredded cheese and cilantro over the dish for an appetizing look.