Cheesy Mexican Chicken

By Anonymous -
I can't remember where I got this recipe from. I think I had found several like it on the web and sort of adapted them. It's a lovely, easy, warming meal that can be thrown together in no time. I've put the approximate amounts I use for just the two of us - for 3 people, you could probably get away with just bulking up the sauce with more chicken and veg, but definitely double everything for four.

2 boneless, skinless chicken breasts, diced
1 can of cream of chicken soup
1 packet of taco seasoning*
2 cups of grated sharp cheddar cheese
1 pepper (I use red or green, depending on what I have), chopped
1/2 cup frozen corn
roughly broken taco shells or tortilla chips

*Admittedly, with the cream of chicken soup and taco seasoning and cheese and tortilla chips, it can get a bit salty, so if you're watching your sodium levels, you can get the same effect by making your own seasoning with paprika, cumin, ground coriander and crushed chillies.

Preheat the oven to 325F / 170C.

Heat a bit of oil in a saucepan over medium heat and add the chicken and pepper. When the chicken is sealed, stir in the cream of chicken soup and taco seasoning. Allow it to warm to almost a simmer and then add half the cheese. Once the cheese is melted in, add the frozen corn and bring it to a simmer.

Transfer the chicken and sauce to a casserole dish and cover with the broken taco shells. Bake it in the oven for 20 minutes and then add the remaining cheese to the top. Put it back in the oven for another 10 minutes or until the cheese is melted and the sauce is bubbling around the sides.

Serve with rice and a salad.

Comments

Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By -
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my
Read more

Pesto Tortellini Salad

By -
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?) 1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water 1.5 medium-ish tomatoes, diced 1/2 medium-size red onion, diced 1/3 C black olives (do yourself a favor and get some decent olives) 2/3 C or so pesto (I did a mix of basil pesto and arugula pesto) Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but wi
Read more

mango soba update

By gwen -
A small note to those of us trying to eat more veg, as Kelly would say... this soba noodle salad is delicious with slaw replacing some or all of the noodles. I made it with just one little bundle of noodles, a whole bag of broccoli slaw, and half a bag of cabbage/carrot mixture, and it's great -- actually provides a delicious crunch and you don't miss the rest of the noodles. I cooked the chicken in a bit of the marinade, too, and diced it into the salad/noodle/mango mixture for some protein. Yum.
Read more