If you crave Mexican or Tex-Mex dishes, but want something super easy, this is the perfect meal for you! It takes minimal effort as pretty much all you do is throw everything in a greased casserole dish/pan and pop it in the oven. The hardest part is putting together the cheesy mix, and all that takes is just a little stirring!
INGREDIENTS:
(Half Recipe: Feeds 3-4. Can easily be doubled to feed 6-8 people)
3 Boneless, Skinless Chicken Breasts
1/2 Can of Diced Tomatoes (drained)
1/2 Can of Corn (drained)
3/4 Cup of White Onion, Diced
1/2 Cup of Green Bell Pepper, Diced
1/2 Shredded Cheese (we used Cheddar)
1 Tablespoon Cumin
1 Tablespoon Chili Powder
1 Tablespoon Garlic Powder
1/2 Tablespoon Onion Powder
1/2 Tablespoon Salt
For the Mayo/Cheese Spread:
3/4 Cup of Mayo
1/4-1/2 Cup of Shredded Cheese
Optional: Make it Spicy! 1/2 teaspoon Cayenne
-Or-
1/4 cup diced hot pepper of your choice
This veggie mix looks good enough to eat by itself!
Coat the chicken liberally with your seasoning mix.
Mix up your mayo and cheese. It may sound weird, but I use this in several other recipes and it's a total game changer!
Smother your chicken in the mayo/cheese spread. Don't worry if some of the spices come up on your spatula, you can scoop it back off onto your chicken!
Add your layer of yummy veggies.... You know how they say you should make your plate as colorful as possible? This dish makes that easy!
Top with cheese before covering and placing in the oven to bake.
DIRECTIONS:
Preheat your oven to 375*.
Lightly grease a casserole dish with non-stick cooking spray. (I used 8x8)
Align the chicken breasts in the dish/pan so they do not overlap each other. You may choose to tenderize the meat beforehand.
Mix all the seasonings together and liberally coat the tops of each chicken breast.
Set the dish aside, and using a small saucer or mixing bowl, combine the mayo & cheese together to for the spread.
Using a spatula, spread the mayo & cheese mixture evenly over each chicken breast in a thin layer.
In a separate mixing bowl, combine the corn, tomatoes, peppers, and onions.
Spread this veggie mixture evenly over the top of the chicken.
Finally, top with cheese. You can always add more - who doesn't love cheese?!
Cover your dish with aluminum foil and pop it in the oven for 30-40 minutes.
Uncover and place back in oven on High Broil for 1-2 minutes to get the cheese bubbly and brown.
Enjoy!
Your delicious final product after baking and broiling!
Notes:
It will likely be a bit juicy when it's fully cooked. The veggies and the chicken itself has water in it. Don't worry if you have a little liquid pooled up on the sides.
This can easily be adapted into a crock-pot meal! That's how I usually serve it if I want it with burritos. The shredded chicken makes it a lot easier to serve and eat on a tortilla.
How We Eat This:
There are so many different delicious ways to enjoy this simple dish!
You can serve it over rice, serve it straight out of the dish, with cornbread, or as a burrito!
Justin loves to top his with our homemade salsa.
YUM!
Look at that cheesy goodness!