Servings: 10
Ingredients:
Cooked & chopped chicken 3 C.
Canned corn, drained 15 oz.
Black beans, drained/rinsed 15 oz.
Black-eyed peas, drained 15 oz.
Pinto beans, drained 15 oz.
Ro-Tel tomatoes* 12 oz.
Picante sauce 15 oz.
Chili powder 1 T.
Cumin 2 t.
Shredded cheddar cheese 1 C.
*Ro-Tel is a brand of canned tomatoes with chopped chili peppers added.
Assembly Directions: In a large bowl, mix together the chicken, corn, black beans, black-eyed peas, pinto beans, tomatoes and picante sauce. Add the chili powder and cumin, stirring until evenly mixed.
Freezing Directions: Put mixture in a one-gallon freezer bag. Put the shredded cheddar in a quart freezer bag. Seal, label and freeze both bags.
Serving Directions: Thaw both bags. Pour the bag of chicken mixture into a spray-treated 9”x13” pan. Cover with foil and bake for 30 minutes at 350 degrees, or until heated through. Remove foil. Top with shredded cheese. Bake an additional 10 minutes, or until the cheese is melted.
I like to serve it over brown rice.
*From 30 day gourmet website.
2 comments:
I know both of my recipe for December are Mexican. If that's too much, I can make Bourbon Chicken again. OR I can find something different. Maybe I can make Nakole's "Cream Cheese Chicken"!!
This sounds Yummy! I can make the Cream chees Chick again for Dec.!!
Post a Comment