We like Mexican food but sometimes it can be hard to jazz it up. While looking through various cookbooks and websites for ideas, I decided to give this recipe a try and serve it along side of corn tortillas. You could serve this as is with rice or even pasta, but I liked that we used this dish and filled our tortillas with something warm and cheesy.
recipe adapted from Pace Foods
1 can (10 3/4 oz.) Campbell’s® Cream of Chicken Soup
(I made this homemade cream of chicken soup to use instead of canned)
1 cup Pace® Chunky Salsa OR Picante Sauce
1/2 cup water
1 cup whole kernel corn
1 can drained and rinsed, black beans
4 boneless chicken breast halves, sliced
1/2 cup shredded Cheddar cheese
corn tortillas, warmed
MIX soup, salsa, water, corn and beans in 2-qt. shallow baking dish. Top with chicken and sprinkle with paprika. Cover.
BAKE at 350°F. for 45 min. or until done. Sprinkle with cheese.
SERVE by slicing chicken and stuffing in warmed corn tortillas.