Chicken Azteca

Chicken Azteca

2 15 oz. cans blank beans drained
4 cups frozend corn kernels (I just use canned corn)
2 garlic cloves, minced
3/4 tsp. ground cumin
2 cups salsa divided
2 8 oz. pkgs. cream cheese cubed
10 skinless, boneless chicken breasts halved
cooked rice
shreddaded cheddar cheese

1. Combine beans, corn, garlic, cumin, and hlaf of salsa in a slow cooker.
2. Arrange chicken breats over top. Pour remaining salsa over top.
3. Cover. Cook on high 2-3 hours or on low 4-6
4. Remove chicken and cut into bite- sized pieces . Return to cooker
5. stir in cream cheese. Cook on high until cream cheese melts.
6. Spoon chicken and sauce over cooked rice. top with shredded cheese.

For a healthier version you could try neufenchatel cheese in place of cream cheese, 1/3 less fat.

From the Fix-It and Forget-it recipes for Entertaining