Chicken Enchilada, Taco Bake!

If you watched my recent vlog, Sunday Afternoon With Our Large Family, you heard me mention dinner. I wanted to make a taco bake, so I looked for recipes. There were a lot of good ones, but none that really spoke to me. So I just went for it! I started by cooking some boneless, skinless chicken breasts. I seasoned with Goya Adobo. Then I just used two forks to shred it all up. I only used half of the chicken for this recipe. I bagged up the rest, and put it in the fridge for another meal, later in the week.

Next I made my version of enchilada sauce. I started with a large can of tomato sauce. I put that in a sauce pan, and added a can of condensed cheese soup, undiluted. I seasoned it well with adobo, and cumin. Then I added about 1/4 cup of cubed Velveeta! Oh yeah! Let it get nice and smooth.

Next I sprayed a large casserole dish with cooking spray. To the dish I added; the chicken, a can of corn (drained and rinsed) and a can of black beans ( drained and rinsed).

Then I spooned a good amount of sauce on top. I also added some crushed tortilla chips. Then I gave it a stir.

I topped that with more sauce, salsa, and shredded cheese. Topped that with more crushed chips. Bake in a 350° oven for 20 minutes, or until hot and bubbly.

Here's what it looked like, fresh out of the oven! Yum yum!!

I paired it with some chopped, fresh cantaloupe. Now doesn't that look good?! Try it, and let me know how you like it.