Mexican Chicken

Pam
The Cook
4 Servings
5 Ingredients
0 Comments
With just five ingredients to round up, this one-pan Mexican Chicken is a quick and easy dinner solution for evenings you have little time to spare. Bursting with familiar southwestern flavor, it pairs wonderfully with rice and a sprinkle of cheese for some added pizzazz.
4 Servings
5 Ingredients
0 Comments

Ingredients

  • 2 ⅔ cups cook and dice Chicken, Boneless Breasts
  • 1 ½ ounces Taco Seasoning
  • ¼ cups Water
  • 15 ounces drain and rinse Black Beans, Canned
  • 1 cup Corn, Frozen

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix cooked chicken, taco seasoning, water, beans, and corn.
  2. Divide among the indicated number of gallon freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Heat on stovetop over medium high heat for 8 minutes.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Mix cooked chicken, taco seasoning, water, beans, and corn over medium high heat for 8 minutes.
  1. This is a “make-again” at my home. Make sure to have tortillas, sour cream and salsa on hand as well. You may even want to add tortillas to the shopping list for this one : )

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