Friday, January 29, 2010

Food Fun Friday-Chicken Azteca

In looking for good, quick, make ahead recipes I ran across this site: here Favorite Family Recipes. yum yum

I made this before we went to church and 4-6 hours later...yum yum
This is a KEEPER!!! (although I did NOT use 10 chicken breasts, haha, I only used 4, and I halved the recipe)

Chicken Azteca

(Makes 10-12 servings)

2 (15 oz) cans black beans, rinsed and drained
4 cups frozen corn
2 garlic cloves, minced
1 tsp. ground cumin
1/2 tsp. onion powder
2 cups Pace salsa, divided (we used the black bean and corn salsa)
Tabasco sauce (or any other hot sauce), to taste.. (**optional.. this isn't part of the original recipe but we added it for an added kick)
10 skinless, boneless chicken breast halves
2 (8 oz) pkgs. cream cheese, cubed
cooked rice (I made a Spanish rice of sorts by adding a little tomato sauce, cumin, onion, and garlic powder to the rice while cooking. I didn't spice it up a lot... I didn't want it to overpower the flavor of the chicken)
shredded cheddar cheese

Combine beans, corn, garlic, cumin and 1/2 of the salsa in slow cooker. Arrange chicken breasts over top. Pour remaining salsa (and optional hot sauce) over top of chicken. Cover. Cook on high 2-3 hours or on low 4-6 hours. Remove chicken and cut into bite size pieces. Return to crockpot. Stir in cream cheese. Cook on high until it melts. Spoon chicken and sauce over cooked rice. Top with cheese.

3 Wonderful People Who Commented:

Sue said...

Oh my goodness. Cream cheese!!!

Why am I fat? It's just not fair.


Em said...

that picture is definitely worth A THOUSAND WORDS!!!! that's all i have to say about THAT!

Anonymous said...

Okay, so I've had this - and it is DELISH! Thanks for sharing your recipe!!! -- Donna