Recipe #6: Mexican Chicken Bake

 This turned out to be almost a dip of sorts, but I did consume a large bowl using just a soup spoon.

Ingredients:

4 boneless chicken thighs, cooked and shredded

garlic powder, herb mix, Mexican oregano

1 c frozen corn

1 brick 8 oz cream cheese, softened

1 block 8 oz super sharp cheddar cheese, shredded

1 cup salsa

1 small red onion diced

1/2 sweet red pepper diced

Tortilla chips

flour tortilla

Order of operations:

Cook the chicken in EVOO, make sure the temp gets up to 170 degrees F.

Remove from heat and cut into fine slices

Add chicken, corn, salsa, cheddar, cream cheese, and red pepper to stand mixer until combined well.

Add to greased casserole dish, cook at 350 for about an hour.  

The onion and pepper may still be a bit crisp - if so, let it bake longer. The flavor is mmmmmmm - mmmmmmmm good. Serve over a tortilla or corn chips.