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Spicey Chicken

Adapted from a recipe by Gloria Servais and Anne Madison
This original recipe comes with lots of love, yes, I mean fat and salt. This recipe comes with a lot of love too, but much healthier love.



Ingredients
2 Tbsp. olive oil
3 - 4 chicken breasts
Ground black pepper
½ tsp. garlic powder
½ tsp. chili powder
½ tsp. cumin
½ tsp. Adobo seasoning (optional)
1 package corn tortillas (cut into small pieces)
1 can pitted black olives (optional)
1 large onion (chopped)
1 can Ro-tel or HyVee brand diced tomatoes and green chiles (drained)
1 - 2 finely chopped jalepeño peppers (seeds removed)
½ cup medium chunky salsa
1 can heart-healthy cream of chicken soup
1 can Mrs. Grimes no-salt-added chili beans
4 oz. shredded cheddar cheese
4 oz. shredded Swiss cheese
Sliced radishes (optional)

Preheat oven to 350.

  1. Place chicken breasts in a 9x13 glass pan. Rub chicken breast with 1 Tbsp olive oil. Season both sides of the chicken breasts with pepper, garlic powder, chili powder, cumin, and Adobo seasoning according to preference, or use the measurements as a guide. Bake for about 20 minutes or until cooked. After the chicken is cooked, shred it, and leave it in the baking dish.
  2. While the chicken is baking, chop the onion and jalapeño peppers and set aside. Cut up tortillas and set aside. Shred cheese and set aside.
  3. When the chicken is ready, layer the following ingredients: onions, jalapeños, olives, cream of chicken soup, tortilla pieces, beans, tomatoes with green chiles, salsa, Swiss cheese, and half of the cheddar cheese.
  4. Carefully mix ingredients until well blended. Smooth out the mixture in the pan and top with remaining shredded cheese.
  5. Bake until bubbly. Optionally serve topped with sliced radishes.

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