Aztec Chicken

Welcome to my Red Couch!

This is my version of the Aztec Chicken recipe that has been floating around the Internet.  I have made it several times and in several ways and I love it. Aztec Chicken has a fresh taste to it, just perfect for the winter doldrums.  I love the ease of it; it can be baked in a dutch oven,  in the crockpot, or in a 13 x 9 x 2 pan.  You can put it all together in the morning and then throw it in the oven in the evening. 

Around Christmas I was pleased to receive a sample pack, eight (1-pound) packages, of Gold'n Plump's ground chicken.  Gold'n Plump's ground chicken is low-fat and I found the flavor to be very fresh tasting.  It is a nice alternative to ground beef.  I made this Aztec chicken dish with the ground chicken. 

It has no added hormones!

Recipe for Aztec Chicken

1 pound ground chicken or chicken breasts

1 medium onion, diced

2 cans (14.5 ounce) black beans, drained

1 small package of frozen corn, thawed, or 2 cans (14.5 ounce) corn, drained

2-1/2 cups mild or medium salsa -- I prefer mild

1 package of taco seasoning-- low sodium is preferred

1/2 to 3/4 cup fresh cilantro, cut in small pieces

1 teaspoon cumin

1 teaspoon pepper

1 (8 ounce) package cream cheese -- low-fat is fine

9 corn tortillas, cut in strips

2 cups grated sharp cheddar -- low-fat is fine
Serve over rice -- my picture doesn't show the rice.

In medium skillet, cook chicken with diced onion until browned and done.  If using chicken breasts, but in small pieces before or after cooking.   Set aside.  In large bowl, add black beans, corn, salsa, taco seasoning, cilantro, cumin, and pepper.  Set aside.  In 13 x 9 x 2 baking pan, dutch oven, or crock pot,  begin to layer ingredients, using 1/3 of each of the bean and corn mixture, tortilla strips, chicken, and cream cheese.  Begin and end the layering with the corn tortillas strips.  Bake in a 350 degree oven for about 45 minutes.  Take pan out of oven and add grated cheese.  Bake for another 15 minutes.  If using a crock pot, cook on low for about 2-1/2 hours, add cheese and cook for another 15 minutes. Watch to make sure you don't overcook.

I hope you enjoy my version of Aztec Chicken.  My sixteen year-old son went for thirds the night we served this.

 Here's a link for the Gold'n Plump Chicken's website.  At this link you can find coupons, recipes, and more information on the company.

Note:  I was given the sample pack of chicken, but was not paid to do a review.

Posted with the following:

Show and Tell, Foodie Friday, I'm Lov'n It, Fun W/Food Friday