Creamy Mexican Chicken
- 1 1/2 lbs chicken tenderloins
- 1/2 cup diced onion
- 3 fresh garlic cloves, minced
- 2 tablespoons olive oil
- 1 cup skim milk
- 1/3 cup light sour cream
- 8 ounces low-fat cream cheese
- 1 (6 ounce) box Spanish rice, prepared, I use Old El Paso, I think this is 6 ounces but I'm not sure
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 (2 1/4 ounce) can diced green chilies
- Preheat oven to 350.
- Heat oil in skillet.
- Add onion, garlic, and all seasonings, and chicken and lightly brown.
- Meanwhile, prepare spanish rice according to box directions.
- Spray bottom of casserole dish and add spanish rice.
- Top with chicken mixture.
- In separate bowl, whisk together cream cheese, milk, sour cream and green chilies.
- Pour over chicken and rice.
- Sprinkle with a little more paprika.
- Cook in oven at 350 for 25-30 minutes, or until slightly bubbling.
chicken, onion, garlic, olive oil, milk, light sour cream, lowfat cream cheese, spanish rice, garlic, salt, ground cumin, paprika, green chilies
Taken from www.food.com/recipe/creamy-mexican-chicken-299445 (may not work)