Chicken Azteca

This is one of my favorite things to leave in the crock pot. Unfortunately, I don't make it very often because it is fairly fattening. Now that I'm pregnant, I figure I need the calcium from the cream cheese.


Chicken Azteca
1 can black beans, drained
2 cups frozen corn kernels
2 cloves garlic, minced
3/4 tsp cumin
1 cup chunky salsa
5 chicken breasts, cubed
1 pkg (8 oz) cream cheese


Combine beans, corn, garlic, cumin, salsa, and chicken. Place in slow cooker. Cook on low 5-6 hours. Stir in cream cheese. Cook on high until cream cheese melts. Spoon chicken and sauce over rice. 

Sexy Mexi Casserole

Sometimes, being pregnant, I decide that I want to eat something weird - like Mexican food and pancake mix. Thankfully, this (unlike my craving for bacon wrapped cheese in chocolate sauce) turned out to be something that everyone enjoyed. 

Sexy Mexi Casserole

1 lb ground chicken

1 red bell pepper, chopped

1 green bell pepper, chopped

1 large onion, chopped

2 cans great northern beans

1 can condensed cream of tomato soup

cumin, cayenne  pepper, and cilantro to taste

2 cups pancake mix + water as indicated by box

1. Brown the chicken in a medium skillet over medium heat. 

2. In a large bowl, combine the chicken, peppers, onions, and beans. Season to taste with cumin, cayenne, and cilantro. Stir in soup. 

3. Spoon chicken mixture into the bottom of a large casserole dish. 

4. Mix 2 cups pancake mix with water per box instructions (do not use the pancake mix that requires you to add milk, oil, etc - use the water only mix). Pour batter over the chicken mixture in the casserole dish. 

5. Bake at 350 for 20 minutes or until pancake topping is golden brown. Serve with sour cream and cheese if desired. 

Santa Fe Enchilada Bake

This recipe (which I found on the back of a package of cheese) was delicious and far less labor intensive than making actual enchiladas. I put it together the night before, so that I only had to bake it when I got home from work.

Santa Fe Enchilada Bake
1 lb chicken, cut into bite sized pieces
1 large onion, chopped
1 green pepper, chopped
2 cups salsa
12, 6" corn tortillas
1 cup sour cream
1 1/2 cups finely shredded Mexican style cheese

Spray a large skillet with non-stick cooking spray. Saute chicken, onion, and green pepper until chicken is cooked through. Stir in salsa and corn. Arrange 6 tortillas on the bottom of a 13x9" baking dish. Cover with layers of 1/2 each chicken, sour cream, and cheese. Repeat layers. Cover with foil. Bake 40 minutes or until heated through, removing foil after 30 minutes. Let stand 5 minutes before serving.