Monday, May 17, 2010

Creamy Fiesta Chicken

We found this recipe online recently. It was a huge hit, so easy, so creamily delicious . . . a definite keeper! You can improvise as you please with it (which I love). A quick, easy, delicious Mexican meal! --Stacy


Chicken Breasts
1 can black beans
1 cup frozen corn
6 oz. black olives, sliced
1/2 onion, chopped
1/2 red bell pepper, chopped
1 15-oz jar medium salsa
1-2 T taco seasoning
1 8-oz package cream cheese
Shredded Cheddar cheese
sour cream


Add all ingredients (except cream cheese) to crockpot (you can cook chicken from frozen). Cook on high for 4-6 hours or low for 8 hours. Add package of cream cheese to top during last 30 minutes of cooking. Serve over cooked rice and top with shredded cheese and sour cream. Yum!


We use low-fat cream cheese (Neufch√Ętel cheese). And we pretty much throw in whatever we want (green chiles, beans, etc.) in whatever quantities we feel like. We pretty much put it all in, throw a cube of cream cheese on top, and set it on low or high, depending on what's going on. We also like to serve it with salad on the side. And we like to make Mexican style rice for it, too, though plain white is fine as well.

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