Thursday, January 19, 2012

Creamy Mexican Chicken Casserole

I haven't been cooking much lately.  Life has a way of slowing you down when you least expect it.
In the meantime, I've been itching to cook again.
Tonight I decided to try a recipe that I got from

I followed the recipe except that I did two layers: I layered tortillas and cheese in between the chicken mixture and was thinking next time to add a can of diced tomatoes.  I served it with ciabatta bread and next time will add a green salad.

This is how mine turned out (excuse the cell phone pic, of course my camera died the minute I tried to take this photo):

This is the recipe from Jenna's Journey:

This is one of my easy, delicious, go to dishes. It's great for a family night in but it's also a great dish that you can take to a friend. Just have everything in the pan ready to go, and finish cooking it there!

1 Tablespoon oil
3 chicken breasts, raw, chopped into small cubes
1 small yellow onion, chopped
1 large or 2 small bell peppers, chopped
2 garlic cloves, minced
1 can of yellow corn, rinsed and drained
1 can of low sodium black beans, rinsed and drained
1/2 Tablespoon cumin
1/2 Teaspoon cayenne pepper
1/2 Teaspoon black pepper
1 cup of salsa
1 block of 1/3 less fat cream cheese
1/2 cup cheddar cheese, grated


Preheat oven to 350.

Heat oil in a large skillet. Over medium, saute chicken, onion, peppers, cumin, cayenne and black pepper together, making sure the chicken gets totally cooked. Once chicken is cooked, add garlic, let saute for 1 minute. Next, add salsa, beans and corn. Mix well. Add cream cheese, mix until completely distributed.

Pour into a dish. Bake at 350 for 15 minutes, then top with cheddar cheese and put it back in the oven until the cheese is melted.