Recipe by SweetChef
My family lovingly calls this dish "Mexican slop". I found this recipe online awhile back, and it originally included 1 lb ground beef instead of the chicken. I've never tried it with beef, but I'm sure it would taste good that way too. Great served with some sour cream, guacamole, or salsa.
Top Review by rinnie1
I made this recipe with the following modifications: I used left-over chicken breasts that I had cooked in Progresso's Enchilada Soup and shredded. Instead of tomato sauce, I used 1 can of Ro-Tel and 1 can of stewed tomatoes. Instead of refried beans, I used rinsed black beans. I added salt to taste. It's a new family favorite.
- 1 medium onion, chopped
- 3 large chicken breasts, cooked & shredded
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 14 1⁄2 ounces tomato sauce
- 1 (18 ounce) package prepared polenta
- 1 (16 ounce) can refried beans
- 4 -8 ounces cheese, grated (I like pepperjack)
Directions See How It's Made
- Preheat oven to 400°F.
- Cook onions in nonstick pan until they start to soften, then add shredded chicken, spices, and tomato sauce. Simmer about 10 minutes.
- Spread polenta in bottom of 13 x 9 pan.
- Spread refried beans over polenta.
- Spread meat mixture over beans.
- Top with shredded cheese.
- Bake for 30-45 minutes. (Until all hot and bubbly and cheese is melted to your liking).