Creamy Mexican Chicken Skillet Dinner

Creamy Mexican Chicken Skillet Dinner

This Creamy Mexican Chicken Skillet Dinner uses ingredients that I always stock, it takes less than 30 minutes to prepare, and uses only one skillet, so fewer dishes to clean up later. By bulking it up with the corn and black beans, I was also able to feed my family of four, and have leftovers, with only two chicken breasts. I really like that.

PREP TIME 15 minutes COOK TIME 20 minutes TOTAL TIME 35 minutes

Ingredients* 2 chicken breasts, cubed into 1 cm (1/2-inch) pieces (or 2 cups cooked, diced chicken)

* 1 tablespoon (15 ml) oil

* 1/2 cup (125 ml) cream cheese, softened

* 2 tablespoons (30 ml) taco seasoning

* 2 cups (500 ml) your favourite salsa

* 1 cup (250 ml) corn kernels (if frozen, defrosted)

* 1 cup (250 ml) black beans, rinsed

* 1/2 cup (125 ml) shredded cheddar cheese

* onion greens, cilantro, or sour cream to garnish

Instructions

1. In a large skillet over medium heat, fry the chicken in the oil until cooked throughout.

2. Add the cream cheese and taco seasoning, and continue cooking and stirring until it has cream cheese has melted.

3. Add the salsa, corn, black beans, and cheddar cheese. Continue cooking, stirring occasionally, until heated throughout and the cheese has melted.

4. Garnish with onion greens, cilantro, or sour cream. Serve over cooked rice, gluten-free pasta, corn chips, or wrapped in a gluten-free tortilla.