Spicy Chicken Recipe

This is a good taco filler or a salad topper:

I use chicken tender strips but boneless chicken breasts are good, too.

12 - 14 chicken tenders or 5 - 6 4 oz. chicken breasts

2 cans of diced tomatoes

1 7 oz.  can of diced green chilies

1 can of mexi-corn

1 can of black beans

 

Preheat oven to 400 degrees.  Put chicken in a baking dish.  Pour tomatoes over chicken and spread out evenly.  Spread the green chilies on top of that.  Bake for 50 minutes or until chicken is tender and juices run clear.

After removing from oven and allowing to cool for 10 minutes or so, cut chicken into bit size pieces and then stir mixture well and let sit until completely cool.  This allows the chicken to continue to cook a little and absorb the flavors of the tomatoes and chilies. 

This makes a lot of chicken mixture.  I usually take about 1/2 of it and put in a skillet.  I add about 1/2 of the corn and 1/2 of the black beans then heat until bubbling and hot.

You can serve with warm tortillas, cheese, shredded lettuce, cilantro, avocados, and salsa for chicken tacos or serve on top of a chopped salad.  I use romaine and iceberg lettuces and shredded cabbage, shredded cheese and then the hot chicken mixture.  No dressing is necessary but you can use one or use salsa if you like.

My daughter doesn't like corn or black beans so I heat up just the chicken and tomato mixture for her.  That's why I don't cook the corn and beans with the chicken, tomatoes and green chilies to begin with.

It's a simple, delicious meal.  The left overs are great for a quick lunch.

Enjoy