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Tex Mex Chicken Bake

Tiffany, Creme de la Crumb
  • 30 minutes
  • Serves 6

INGREDIENTS

2

boneless skinless chicken breasts, pounded to ½ inch thickness and diced

1 tbsp

cumin

1 tsp

chili powder

1 tsp

garlic powder

1 tsp

salt

1/2 tsp

black pepper

6 tbsp

butter

1/4 cup

flour

1/2 cup

low sodium chicken broth

1/2 cup

fat free half and half or milk (you can also sub heavy cream if preferred)

1 1/2 cups

cooked rice (I used long grain white rice)

8 oz

(2 4-ounce cans) diced green chiles

1 cup

diced bell peppers (I used red, green, yellow, and orange - but use whatever combination you have on hand or prefer!)

1 can

black beans

1 can

yellow corn, or 1½ cups frozen corn

1/3 cup

cilantro, roughly chopped (measure ½ cup leaves - then chop)

1/2 cup

mexican blend cheese (or fiesta blend, or cheddar, or jack cheese, etc - whatever you prefer!)

tortilla strips (found next to the croutons and salad dressings) or crushed tortilla chips

1 person Recommend This Recipe