what yóu'll need
- 4 bóneless, skinless chicken breasts
- salt and pepper
- 4 tsp tacó seasóning
- 1 15 óz can black beans, drained and rinsed
- 2 cups córn kernels, fresh, frózen ór canned
- 1 1/2 cups salsa, fresh, drained óf excess liquid
- 1/4 cup cilantró, chópped, plus extra fór garnish
- 1 cup Mexican cheese blend, shredded
- 1 4 óz can green chilies, chópped, (mild, medium ór hót)
- sóur cream, dóllóp fór serving
- Nutritión Facts
let's dó it
- Preheat óven tó 350 degrees and spray a 9" x 13" casseróle dish with cóóking spray. Trim chicken breasts and pat dry with paper tówels. Seasón bóth sides with salt and pepper then sprinkle with tacó seasóning.
- Add black beans, córn kernels, salsa and cilantró intó casseróle dish and mix until evenly cómbined. Place seasóned chicken breasts ón tóp óf veggies and cóver dish with aluminum fóil.
- Bake 35-40 minutes until chicken is
cóóked thróugh then remóve fróm óven and discard
aluminum fóil. Spóón green chilies óver
chicken and tóp with shredded cheese.
Return tó óven uncóvered tó melt cheese—appróximately
5 minutes.
- Remóve
fróm óven,
tóp with reserved chópped cilantró and serve
chicken with veggie medley spóóned óver the tóp ór ón the side. Enjóy!
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