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Mexican Chicken

submitted by Paganil

Ingredients

1 to 5 lbs of boiled chicken breasts, skinned, deboned and shredded
1 can chili hot beans, drained
1 can corn, drained
1 jar salsa, heat to taste
Dried onion to taste (I use about a small palmful.)
Dried garlic to taste (I use about 1/4 t)
Cilantro (I use about 1/8 t)
Shredded cheese, about 1 C (I generally use a combination of jack and cheddar)

Procedures

1. In the bottom of a 2 qt casserole dish, mix the beans, corn, and spices.

2. Spread the shredded chicken on top of the corn and beans mixture (don’t mix).

3. Pour the salsa over the chicken.

4. Top with shredded cheese.

5. Bake in 350 oven until mixture bubbles and cheese is melted.

6. Serve with tortilla chips and sour cream.

Comments

Cool to room temp and serve with a green salad. You can also top this with some fresh yogurt or creme fraiche or sour cream. All would taste really good, and slices of cucumber are also very nice with this, a great contrast in flavor and texture.