This Tex Mex Chicken Bake is one of the tastiest dishes to ever make an appearance in my kitchen. My husband and I absolutely loved it. Of course, it makes a pretty big serving so we basically ate it for three or four days straight but I couldn’t have been happier. I even ate it cold from the fridge one morning for breakfast. You’d think I’d be sick of it after a few days but after all of that, I was still slightly depressed when the last of it was gone. This dish has your classic tex-mex components: yellow corn, black beans, some pungent Latin spices like cumin and ground chili powder, plus rice and cilantro. De-lish. Oh and let’s not forget the chips guys. That little bit of crunch on top brings everything together. Oh and if you’re a canned-cream-of-chicken-soup person you can actually sub that in for the roux (butter-flour-chicken broth-milk mixture). One can will do the trick. Personally I have never used canned cream of anything. I prefer to make it from scratch cause I think it tastes a million times better and I like knowing that there’s only a few ingredients in the whole thing. Plus it’s easy guys. But! That being said – I will not fault you for skipping those couple of steps and just stirring in a can of cream of chicken. Because really, we all cut corners. If this is your corning cutting moment of the day, by all means, use that canned cream of chicken. This one of the last dishes I made before I headed off to my #eastcoastadventure (have you been following me on Instagram?!) and I’m craving it again so badly – I already have plans to put it back on the dinner rotation! This dish is simple, delicious, easy, and sure to please the whole family! Plus – it looks fancier than it really is so you can even serve it up for guests. They’ll be blown away by the creamy comfort-food goodness of it all and only you and I will know it was secretly LIGHT and a piece of cake. (Healthy cake obviously).
