*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
MY NEW FAVORITE GO TO SO GOOD! I used 2 fresh chicken breasts chopped into bits and cooked with half a package of Taco Seasoning mix (which allowed me to omit the other spices) and about 1/4 cup of water after browning the onions and mushrooms. Use whatever you have in your refrigerator. It made a nice glaze. I also cooked 1 cup of long grain white rice the day before (use that leftover Chinese white rice or any flavor) and add it to the chicken whole kernel corn black beans (all drained) and 1 small jar of Pace Salsa. I simmered it until all the seasonings combined. Super quick and simple. I then put it into a olive oil sprayed 9x13 pan topped with Mexican blend cheese and crumbled tortilla chips. I baked at 350 for 1/2 hour. You could bake less since everything is already cooked. Baking it and letting it set a little while just adds to the end flavor. Top with sour cream and chives when serving. This tastes better heated the next day if your lucky enough to have left overs!:-) My husband can't wait until I make it again-so easy tasty and quick!
We loved this! I hadn't planned dinner and had frozen chicken breasts which I sprinkled with taco seasoning and baked at 350 for an hour then sliced and added the rest of the recipe ingredients stirred and baked as stated. Delicious!
Yum! Really easy to put together and really tasty. My salsa wasn't the thick type so there was quite a bit of liquid at the bottom of the dish. Serving with a slotted spoon fixed that though. Definitely will be making this again.
Excellent recipe. I used left over roast chicken chopped into small chunks. I didn't have Mexican cheese blend in the fridge but I did have cheddar mozzarella & Jalapeno Monterey Jack. I nuked some basmati rice on the side mixed the 2 together & YUMMY!! A quick & easy dinner.
I frequently use recipes as a guide after reading the reviews. I made just a few small additions: used fresh chicken tenders and sautéed with 1/4 sliced onion and 1/4 orange pepper chopped and about 10 grape tomatoes cut in half 1/4 tsp Adobo powder. Once everything was lightly cooked (not mushy). I added beans corn and spices to pan just to warm stirred in half of cheese and baked as directed. Then added rest of cheese and tortilla chips to top -10 minutes more baking 3 minutes broiler. Started with burrito but enjoyed it better without the burrito. Served with fresh fruit.
This was amazing! The only thing I did different was used two bone in chicken thighs that I had put in the crockpot that morning. After the chicken was cooked I skinned it amd took it off the bone. I didn't have tumeric so I doubled the cumin and added a pinch of cayenne since hubby and I like spicy food. We ate this like a taco dip with doritos amd a little sour cream and taco sauce on top!