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And so it begins! Yesterday was the first day of school which brings a whole new level of craziness to my house. We have PREP class, soccer games, baseball practice, vision therapy, and baseball games. That doesn’t even include my PTA meetings and my husband’s work events. I told you, crazy. With this craziness comes me rushing every night to put something edible on the table. I need dinners that work and dinners that my family will love.
I have been putting together a master list of family approved dinners over the summer. Some were vetoed by my picky eaters but a lot were given a thumbs up. Now, I have a list of easy dinners I can pull from every night so that everyone is happy.
The latest dinner to get the green light was this Southwest Chicken Bake. This dinner is one that you can prep ahead or make even easier by using a rotesserie chicken. I try and buy a rotesserie chicken on Sundays, shred the meat, and use it as fillers in my dinners throughout the week. Not only is it cost-effective but a real time saver as well!
Southwest Chicken Bake
For this Southwest Chicken Bake, you will need 3-4 chicken breasts (cooked and shredded), 1 cup of the salsa of your choice, 1 can of corn, 1 can of black beans, 1 cup of sour cream, 2 cups of Kraft Natural Shredded Cheddar Cheese, and 2 cups of crushed tortilla chips.
Start assembling your Southwest Chicken Bake by combining the cooked chicken, salsa, corn, black beans, and sour cream. Layer in a greased 9×13 pan.
If you want your Southwest Chicken Bake to be even more cheesier, add Kraft Natural Chunk Cheddar Cheese to your chicken and salsa mixture.
Next, add 1 cup of the crushed tortilla chips.
Then top with 1 cup of Kraft Natural Shredded Cheddar Cheese.
Repeat with layering the remaining cup of crushed tortilla chips and cheddar cheese. Pop in a preheated oven at 425 degrees and bake for 12-15 minutes. The cheese should get really melty and bubbly!
Serve over rice! You can prep this meal ahead of time and heat in the oven when you are ready. If prepping before hand, make sure you take the Southwest Chicken Bake out of the fridge and get to room temperature.
- 3-4 chicken breasts cooked and shredded
- 1 cup Salsa
- 1 can corn
- 1 can black beans
- 1 c. sour cream
- 2 c. Kraft Natural Shredded Cheddar Cheese
- 2 c. tortilla chips crushed
Spray 9x13 pan with cooking spray and pre-heat oven to 425 degrees.
Mix shredded chicken, salsa and sour cream. Spread layer of chicken mix on bottom.
Sprinkle with 1 cup. of crushed tortilla chips than 1 cup of shredded cheese.
Layer one more time.
Bake at 425 degrees for 12-15 mins or until cheese is bubbly.