I admit it, I am addicted to Mexican food. Since moving out to California, I am on a mission to find Mexican food that resembles Tex-Mex the most, so far, we haven’t found one that just makes me sit back and say, “ah….this is it, greasy spicy enchiladas, just like at home”. But….I’m not giving up. We have found two places that have actually great chips and hot sauce, but the faitias are just stir fried with onions and green peppers, not thrown over an open fire and grilled to perfection, like we have in Texas. We have been cooking here at the house more Mexican food than ever before. When I came across this in Southern Living, it sounded like a great new kind of different Mexican dish. Tried it and it is great. Combines two of my favs, enchilada flavor (without the cheese or fattening tortillas) and artichokes.
4 skinned and boned chicken breasts
1/2 teas each salt and pepper
1 tables veggie oil
1 (14 oz) can quartered artichoke hearts, rinsed and drained
1 (10 1/2 oz) can cream of chicken soup
3/4 cup Salsa
1 teas ground cumin
1/2 teas ground chipolte pepper seasoning
1/4 cup diced red bell pepper
1 (2 1/4 oz) can sliced ripe black olives drained
1/4 cup chopped fresh cilantro
Sprinkle chicken evenly with salt and pepper. Brown chicken in hot oil in a large skillet over medium high heat. Remove from skillet and place chicken in a 11 x 7 in baking dih. Top with artichoke hearts.
Stir together soup, salsa, cumin, chipotle seasoning and bell pepper. Pour sauce over chicken; sprinkle with sliced olives.
Bake at 350 for 30 min. Sprinkle with fresh cilantro.
Chocolate Castles 