Posted: Apr 12, 2012 8:52 AM
- 1 tablespoon oil
- 1 pound boneless chicken breasts or thighs, cut into bite-sized chunks
- 2 tablespoons taco seasoning
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 red bell pepper, chopped
- 1 cup chicken stock
- 1/4 cup chopped fresh cilantro, or more to taste
- 1 cup kidney beans, drained and rinsed
- 1-1/4 cup frozen corn
- 1 cup sliced black olives
- 4 ounces cream cheese, softened
- 1/4 cup ranch style dressing
- 1-1/2 cups grated cheddar cheese, divided use
- 1/2 cup chunky salsa
- 6 corn tortillas, cut into squares
- Sprinkle the chicken with the taco seasoning.
- Heat the oil in a large skillet over medium heat.
- Add the onions, garlic and peppers and saute until softened.
- Remove from skillet.
- Add the chicken to the skillet and brown on all sides.
- Add the onions, garlic and peppers back into the skillet and cook about 7 minutes more or until done.
- Pour in the chicken stock.
- Add the cilantro, beans, corn and olives.
- Bring to a simmer.
- Meanwhile, heat the cream cheese and ranch dressing in the microwave until melted.
- Add 1 cup of the cheddar cheese and the salsa to the cream cheese mixture and blend well.
- Add the cheese mixture to the skillet and stir to blend.
- Stir the corn tortillas into the chicken mixture.
- Simmer for another few minutes or until tortillas are softened.
- Sprinkle with 1/2 cup of the shredded cheese and a little more chopped cilantro.
Variations and tips:
- You can substitute cubed, boneless pork for the chicken in this recipe.
- Choose a salsa that your family likes. A medium heat works best for most people — the cheesy sauce cools down the salsa a little.
- To save even more time you can make this ahead. Just leave out the tortillas until the very last minute or they will get too soggy.
- If you prefer, you can substitute tortilla chips for the corn tortillas in this recipe. The chips add both crunch and flavor.
This is a one-dish dinner that really only needs a salad to complete it. Mixed baby greens and herbs, radicchio or other tangy salad greens will complement the richness of the recipe perfectly.