This dish is made in a skillet, & has that mild, south of the border taste. * It also freezes well, so you can prepare this ahead of time, place in a 9×13 casserole dish, cover with heavy foil & pop in the oven for another use. (Leave the chips off until you are ready to serve it.
YOU WILL NEED:
1 1/2 lbs. boneless, skinless chicken breasts
1/2 cup flour for dredging chicken
1/2 cup chopped onion
1/2 tsp. garlic powder
3 – 4 Tbsp. butter
2 chicken bouillon cubes
1 cup hot water
1 tsp. ground cumin
2 cups half and half
2 cups shredded Monterey Jack Cheese
1 (15 oz.) can creamed corn
1 (4 oz.) can chopped green chilies
1/4 tsp. hot sauce (Tabasco) (opt)
1 bag tortilla chips or Doritos
DIRECTIONS:
Shake chicken breasts in ziploc bag filled with 1/2 cup flour. In a large skillet, brown chicken, onion, garlic, and butter, until golden & almost cooked through. Dissolve bouillon in hot water and add to chicken. Then add cumin and bring to a boil. Reduce heat, cover, and simmer another 10 minutes, making sure that chicken is tender & done. Add remaining ingredients, except for tortilla chips. Cook until cheese melts. Serve topped with crushed tortilla chips.