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I found this recipe on Facebook and made some tweaks. Not only was it quick and easy to make, but it's also delicious! This dish is one that you'll be sure to add to your family's dinner rotation, especially since prep only takes about 10-15 minutes.

This was crazy easy. This is all you need according to the original recipe:
1 cup of buttermilk
4-6 boneless skinless chicken breasts
salt and pepper
2 teaspoons of taco seasoning
10 ounces of Ro-Tel tomatoes and chilies
1 cup of queso sauce
1 cup pepper jack and cheddar cheese shredded

Here's what I actually used:
Cooking spray (I hate when things get baked on my dishes)
1 cup-ish of buttermilk
3 huge boneless skinless chicken breasts
salt, pepper, and Tony Chachere's
1-ounce packet of Great Value Original Taco Seasoning Mix
10-ounce can of Ro-Tel Original Diced Tomatoes and Green Chilies
15-ounce jar of Tostitos Salsa Con Queso
8-ounce package of Great Value Finely Shredded Sharp Cheddar Cheese
8-ounce package of Great Value Finely Shredded Fiesta Blend Cheese

Here's what to do:
Soak chicken breasts in zip-lock bag with buttermilk overnight. I've never done this before, but my friend Carrie Turner says it works well for venison, too!
Preheat oven to 375°
Bake for 25-30 minutes. I had to cook mine quite a bit longer because I used large chicken breasts and I didn't want anyone getting sick on my account. A good rule of thumb is to cook chicken until your instant thermometer reads 155°.

Here's the step by step instructions with pictures. I hope you enjoy it!