Then, being who we are, we modified it. And it was so good. Super duper good.... as in... Little Guy ate it all. even the corn. So it's going in the "Winner winner, chicken dinner" pile.
Ingredients:
4 chicken breasts (because we had company)
1 onion, thinly sliced
1 TBSP olive oil
1 tsp chopped garlic
1 tsp cumin
a pinch of chipotle powder
1 tsp mexican seasoning (taco seasoning.. whatever it is you use)
2 cups chopped tomatoes (feel free to use a can of the diced ones... we just happened to have frozen)
1 can black beans
1 cup corn (we used frozen, again, canned would be fine too)
1 pkg dry ranch seasoning
1 can crescent rolls (with the seams pinched together)
sprinkle of garlic powder
spritz of olive oil
1 c cheddar cheese
Instructions:
Looks like alot, right? It's not too bad. Start by heating your oven to 350.
In a large pot, cook the onions and garlic in the olive oil.
Add the sliced chicken breast. Add the cumin, mexican seasoining and chipolte powder. Cook until the chicken is done through.
Make sure you don't go crazy with the powder unless you like it spicy... I used this much and it was perfect for us.
Add the corn, beans and tomatoes. Heat for 5 minutes until warmed through. Add the ranch seasoning.
Spray a 9x13 pan and lay the yumminess into the pan.
At this point, I put it in the fridge and went to a birthday party. While I'm sure my neice would appreciate all of you bringing her gifts (she's 13!!), it's not neccessary for you to go do that.
Roll the crescent rolls onto the top of the goodness. Spray with olive oil and then sprinkle with the garlic powder.
Bake for 20 minutes, until it starts to brown.
Sprinkle with cheese.
Bake for another 15-20 minutes.
Take it out and let it sit for 10 minutes to come back together.
Serve with sour cream and salsa.
Enjoy!!
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