Mexican Chicken

13 ingredients
8 steps

Ingredients

  • 4 large skinless, boneless chicken breast halves
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. salad oil
  • 1 tsp. salt
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground red pepper
  • 1/2 c. milk
  • 1 (11 oz.) can whole kernel corn, drained
  • 1/4 lb. Monterey Jack cheese, shredded (1 c.)
  • 1 (8 oz.) can kidney beans, drained
  • 1 c. loosely packed thinly sliced iceberg lettuce
  • 1 small tomato, diced
  • 6 (7-inch) flour tortillas, warmed (optional)

Directions

  1. 1
    About 30 minutes before serving, cut chicken into 1 1/2-inch chunks.
  2. 2
    In medium bowl, toss chicken with flour until well coated.
  3. 3
    In 10-inch skillet over medium-high heat, in hot salad oil, cook chicken, salt, ground cumin and ground red pepper until chicken loses its pink color.
  4. 4
    Add milk.
  5. 5
    Over high heat, cook, stirring until mixture boils and thickens slightly. Stir in corn and shredded cheese.
  6. 6
    Heat through. Remove skillet from heat. Top center of chicken mixture with kidney beans. Sprinkle lettuce and tomato around edge of skillet.
  7. 7
    Serve with warm flour tortillas, if you like.
  8. 8
    Makes 6 servings.

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