"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Mexican Chicken Recipe

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This recipe for Mexican Chicken, by , is from The Karlsson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Trombley
Added: Friday, December 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 small or 3 large skinless boneless chicken breasts
1 T. oil
1/4 c. all purpose flour
1 tsp. ground cumin
1/4 tsp. ground red pepper (adjust for your family's spice tolerance)
1/2 tsp. salt
4 oz shredded pepper jack cheese
1 can dark red kidney beans, drained
1 can corn, drained or
1 1/2 cups frozen corn, thawed
1/2 c. milk

Directions:
Directions:
Do all preparation work before starting to saute the meat. Drain the kidney beans and corn. Shred the cheese, have milk measured and ready to use.

Cut chicken breasts into cubes or bite size pieces. Combine flour, cumin, red pepper and salt. Coat the chicken pieces with the flour mixture. Heat oil in a saute pan. Brown the chicken until no longer pink in the center. Watch the pan closely to keep chicken from sticking, turning several times. (If the oil is hot to start, the chicken should not stick.) Add the milk to the chicken, stirring constantly until it thickens. Add the kidney beans and corn, combine with the chicken and heat through for 5 minutes. Sprinkle the cheese over the whole mixture, cover and heat on low until melted, 5-10 minutes.

Serve in flour tortillas with salsa and lettuce if desired.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
There are now very few things I cook now that Nathan really likes. This is one of them!

 

 

 

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