Wednesday, May 6, 2015

Chorizo Chicken Bake

We made this for dinner on Sunday.  This was NOT spicy and had great flavor.  If you wanted it spicy, you could use a spicy Rotel.  We sliced it and ate it on tortillas.  I only used half the chicken and will use the extra sauce over pasta!

Chorizo Chicken Bake

6-8 boneless skinless chicken breasts (6 if large, 8 if small)
10 ounce package pork chorizo
4 ounces light cream cheese or Mexican crema
1/2 C light sour cream
10 ounce can chopped tomatoes with green chiles, drained
1/4 C freshly grated parmesan cheese

1. Preheat the oven to 375 degrees. Spray a 9×13 glass pan with nonstick spray. Lay down the chicken evenly in the pan.

 2. In a large skillet, brown the chorizo over medium high heat for about 7-8 minutes. Add the drained tomatoes, cream cheese and sour cream and mix until it is all blended. Spread the mixture over the chicken breasts, sprinkle on the parmesan cheese and bake, uncovered for about 45 minutes depending on the size of your chicken breasts. There will be enough pan juices to serve over some rice if desired. Or slice the chicken and serve it inside a tortilla topped with your favorite toppings.


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