Total Time
20mins
Prep 5 mins
Cook 15 mins

I found this recipe in one of those Pillsbury cookbooks you can buy at the supermarket checkout stand more than 10 years ago. I'm consolidating all the recipes I liked from those cookbooks here and this one is super easy and delicious. I've made some revisions from the original to reflect my family's taste. Comments are welcome! UPDATE: I've also used pineapple salsa instead of traditional and it added a sweeter taste -- definitely worth a try!

Ingredients Nutrition

Directions

  1. Heat oil in large skillet over medium heat until hot. Add chicken and cook 3-5 minutes until no longer pink. Sprinkle cumin over the chicken and season with salt and pepper to taste.
  2. Stir in corn, salsa and olives and/or beans.
  3. Simmer 3-5 minutes until thoroughly heated, stirring occasionally.
  4. Stir in cheese and serve immediately.
  5. Serve with tortilla chips crushed on top OR use the chips to scoop up the chicken.
  6. Alternatively, you can skip the chips and wrap the chicken mixture in flour tortillas.
Most Helpful

4 5

I added onions and topped with guacamole. This was good. Thanks for the recipe.

5 5

Loved how easy this dish is! I didn't add the cheese into the mix since we are trying to eat lighter. I just added a little on the top after dishing up. We ate it with the flour tortillas - good. Then my husband ate ALL the rest the next day for lunch. He loves it - you would have thought I had put steak in there as much as he raved about it. I am doing this one again! (and again since it is so easy!) Thanks SGpratt!

5 5

WOW!! This recipe is amazing! I accidentally bought a can of cream corn instead of regular, but it still tasted great! I think next time I might boild and shred the chicken and make it into a kind of soup instead. This is a recipe I will use over and over again!