Thursday, September 01, 2005

Easy Chicken Santa Fe

Source: from a friend

1-2 (15 ounce) cans black beans, rinsed and drained
2 cans whole kernel corn (15.25 ounce) drained (I used frozen)
2 cups bottled thick and chunky salsa
3-5 boneless, skinless chicken breasts
1 8-ounce brick cream cheese (you can use less-fat variety)
1 cup shredded cheddar cheese

1. In a 3.5 or 4-quart electric slow cooker, mix together beans, corn, and 1/2 cup salasa. Top with chicken breasts, then pour remaining salsa over chicken.

2. Cover and cook on high heat setting 2.5-3 hours or until chicken is tender and white throughout. Do not overcook or chicken will be tough. Remove chicken and cut into bite-sized pieces. Add back to slow cooker.

3. Add cream cheese (cut into cubes to melt faster) and turn cooker to high heat. Heat until cream cheese melts and blends into sauce. Serve over rice (or in tortillas). Top with shredded cheese. Serves 4.

For the stovetop: Heat oil over medium to medium-high heat. Add chicken to pan, cover and cook, 5-6 minutes on each side or until just barely done. Remove chicken from pan and set aside. Once chicken has cooled, shred or chop.

Lower heat to medium-low and add salsa to pan. Heat gently. Add corn and beans. Add cream cheese and stir until thoroughly melted. Add chicken back to pan and heat through.

My notes: This is, admittedly, not the prettiest dish to look at but it truly is quick, easy and tasty. There is no chopping (a huge plus on a busy night) and it's still reasonably healthful, provided that you use 1/3-less-fat cream cheese. Many folks even skip the cheddar since the cream cheese adds plenty of cheesey flavor of its own.

I talked about this recipe HERE.

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