Creamy Mexican Chicken

Found this on Pinterest last year.  It is one of my family’s favorite meals that I make.  I actually have to make it this at least every other week in the fall and winter to keep my crew happy. With 2 active teenagers always running us in different directions, this has been a wonderful dish to come home to.  For me it’s much better and healthier (believe it or not) than take out or fast food.  I’ve made a few changes to the original recipe.   So I thought I’d share it with you guys. 

1 bag frozen chicken tenders

2 8oz blocks of cream cheese

2 10oz cans of Rotel

1 10oz can of Hot Rotel

2 cans low sodium kernel corn (drained)

2 cans black beans (drained & rinsed) – low sodium if you can find them

2 envelopes of Fajita Seasoning mix

1 Medium Onion diced

2 Tbs. Chili Powder

2 Tbs. Black Pepper

You just literally throw everything in to a crock-pot, cover and cook on High for 6 hours.  Stir occasionally if you can.  

Turn down to warm and remove chicken tenders to a large bowl.  Shred chicken tenders and return to crock-pot. 

I serve this over Spanish rice.  Garnish with fresh cilantro and/or avocado if you wish.   

It’s so yummy!!!

Variations: 

I like to add a small can of green chilies or diced up chipotle peppers to change the flavor sometimes.

 I’ve also made this with taco seasoning instead of fajita seasoning then topped it with shredded cheddar cheese. 

Add 1 additional block of cream cheese & 1 cup of shredded cheddar or Mexican Jack cheese after adding back the chicken.  Stir until Cream Cheese is melted to thicken this up and serve it as a dip with Tostitos Scoops. 

This is also good served in Taco shells both hard & soft, but can be a little messy.

 Now that’s it’s Football season, I plan to try making nachos with this on top of the chips and cheese melted all over it. Mmmmm!!