Chicken Laredo

READY IN: 52mins
Recipe by ratherbeswimmin'

Chicken, beans, canned chili and Velveeta--I am in heaven.

Top Review by christina1998

WONDERFUL! The only thing I changed was I used original tomatoes&green chilies and 16oz plain velveeta, for a nacho dinner. My wife ate it like a casserole and I ate it on nachos. This will be perfect for a crock pot dish/dip for our HUGE family reunion. I can't wait to eat the left overs today. 2 thumbs up from this girl!

Ingredients Nutrition

Directions

  1. Distribute the chicken evenly over the bottom of a 13x9 inch baking dish (glass or ceramic); set aside.
  2. In a skillet, heat the oil over medium heat.
  3. Add in the onion and bell pepper; stir/saute for 3-4 minutes or until the veggies are softened.
  4. Distribute the onion/pepper mixture evenly over the chicken.
  5. Spread the chili evenly over the top.
  6. Distribute the pinto beans and then the tomatoes evenly over the top.
  7. Cut the Velveeta into thick slices and place them over the tomatoes.
  8. Bake in a 375° oven for 28-32 mintues or until the casserole is bubbly around the edges and the Velveeta is melted.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a