Friday, June 3, 2011

Chicken Azteca

I found this recipe on, which is a great recipe site if you haven't come across it yet. But I think she must've deleted it because I can't find it there now. Which is crazy because this recipe is crazy good! It was a hit with the whole family. (This was her picture, I didn't top mine with tomatoes and avocados, though I'm sure it would be yummy.) I halved this recipe and used 9 or 10 chicken tenderloins instead.

Chicken Azteca
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 (I used 1/2 cup chopped onion instead)
2 cups Pace salsa, divided
Tabasco sauce, to taste (**optional)
10 skinless, boneless chicken breast halves
2 (8 oz) pkgs. cream cheese, cubed (I used 1/3 less fat)
cooked rice (She said she made a Spanish rice of sorts by adding a little tomato sauce, cumin, onion, and garlic powder to the rice while cooking. She didn't spice it up a lot... didn't want it to overpower the flavor of the chicken)
shredded cheddar cheese

Combine beans, corn, garlic, onion, 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.

We served it over brown rice, but it would probably be really good wrapped up in a tortilla or even just scooped up with tortilla chips. Seriously, so good!

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