Here is a recipe that I'd almost forgotten about. When our kids were still at home this was a favorite. Here goes:

Tortilla Crunch Chicken Fingers

1 envelope Lipton Fiesta Herb/w Red Pepper Soup
1 cup finely crushed plain tortilla chips
1 1/2 pounds boneless chicken breast halves, cut into strips
1 egg
2 TBSP. water
2 TBSP. melted margarine or butter

Preheat oven to 400 degrees. In a medium bowl, combine soup mix and crushed chips. In a large plastic bag or bowl, combine chicken and egg that has been beaten with the water, coating well. Then dip the chicken in tortilla mixture, coating well. In a 15 1/2 x 10 1/2 x 1 inch jelly roll pan, sprayed with PAM, arrange chicken; drizzle with margarine. Bake uncovered for 12 minutes or until chicken is done. Makes about 24 chicken strips. Serve with your favorite fresh or prepared salsa. We liked ours with ketchup or barbecue sauce too. Enjoy!