Skip to main content

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.

Labels:

Comments

Post a Comment

Popular posts from this blog

Empanada de Pollo

Any time I'm in Spain, at the top of my list is to sample the myriad of tapas, savoring the harmony of flavors that fill both my appetite and my soul. Among my favorites are the croquetas and the empanadas, and no wonder! I call this comfort food. This empanada recipe has become a favorite for my whole family -- the kids too! I have adapted this recipe from, "Chicken, Pork, and Piquillo Pepper Turnovers," by the late Penelope Casas in her book Tapas: The Little Dishes of Spain . Her recipe calls for making bite-sized turnovers, but I have only made it as a full pie and incorporated my own shortcuts for convenience. Buen provecho! Ingredients 2 deep-dish pie crusts (at room temperature) 3 Tbsp olive oil 1 lb boneless, skinless chicken thighs (trimmed of fat), chicken breast OR a 1/2 pound of each, cubed Kosher or sea salt Freshly ground pepper 1 - 2 boneless pork chops, cubed 2 Spanish chorizo sausages, cubed, OR 2 ounces Serrano ham or prosciutto, chopped 1 sm...
Post a Comment
Read more

Chicken Hotchiladas

My son, Roman, loves this recipe and gave me the biggest thanks for making this dinner. Although these enchiladas are not hot, he thought I called them “hotchiladas.” Ingredients 2 Tbsp. olive oil 4 chicken breasts Ground black pepper ½ tsp. garlic powder ½ tsp. chili powder ½ tsp. cumin Optional: ½ tsp. Adobo Seasoning  ½ yellow onion chopped 1 green pepper chopped 4 oz. Light cream cheese 12 -14 corn tortillas 1 can mild or medium enchilada sauce ½ cup shredded cheddar cheese Heat oven to 350ºF. 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 set it aside. Heat 1 Tbsp olive oil in a pan over medium heat on the stove. Then, saute the onion and green ...
Post a Comment
Read more

Ann's (Family and Friends' Favorite) Coleslaw

If the original recipe card has any indication about how long or how often we make this coleslaw, it proves just how much our friends and family enjoy it...and ask for the recipe! Here's the original card from Great Aunt Ann (on my husband's side).  This lightly creamy coleslaw maintains a refreshing crunch, yet with a delightfully smooth texture. It has been the hit of many parties, family gatherings, and weeknight dinners. It can be served as a quick side dish or as a topping to barbecue sandwiches and even fish tacos.  This recipe has been broken down into two portions: "party for many" and "party for 2-4," depending on how much you need. Party for many                                                  About 2 bags of shredded cabbage mix              Dressing:          ...
Post a Comment
Read more