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Crock Pot Creamy Mexican Casserole

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Old 06-15-2010, 07:04 AM   #1
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Default Crock Pot Creamy Mexican Casserole

5 chicken breasts (I use the family size package of 5 that I store in the freezer)
1 (15 1/2 ounce) can black beans, drained
1 cup frozen corn
6 ounces black olives, drained (sliced black olives)
1/2 onion, chopped
1/2 red bell pepper, chopped
1 (15 ounce) jar salsa, medium
1 (8 ounce) package cream cheese
1-2 tablespoon taco seasoning (I use Taco Bell or Lawry's Taco Seasoning)


1.Add all ingredients to crock pot EXCEPT cream cheese & yes, you can add the chicken breasts frozen.
2.Cook on high for 4-6 hours or low for 8 hours.
3.Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking.

FWIW - I only used three chicken breasts (so more veggies), and half the cream cheese (and the light stuff). I served mine (with extra beans) over romaine, my family had it on tortillas. I would be delish on rice too.
Could easily be made Phase I without corn.

The original recipe is here:http://www.recipezaar.com/recipe/Cro...Chicken-299527
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Last edited by TwynnB : 06-15-2010 at 07:05 AM.
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Old 11-18-2010, 08:13 AM   #2
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I just made it again. I'm obsessed!

FWIW - I used three chicken breast. Still, WAY too much meat for my tastes. I used twice the beans, and I'd still add more. I'd also add more of every veggie, to make it higher fiber/veggie content.
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Old 11-18-2010, 10:39 AM   #3
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Looks easy and yummy. Do you cook longer if you use frozen chicken?
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Old 11-19-2010, 06:43 AM   #4
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I almost think if you did it low all day, even frozen would be fine if they're not those really fat breasts. I cooked mine all day on low (fresh ones) and they shredded very easily.
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Old 11-19-2010, 09:01 AM   #5
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ooooh, this stuff is so good. we have it every other week or so. my kids love it and i turn the leftovers into baked taquitos!

even with frozen chicken breasts, it takes about 5 hours on high. probably 7-8 on low.
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Old 11-21-2010, 05:58 PM   #6
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Made this today and it was liked by all! Left out the olives and added a few more beans. Lots of leftovers. Yum!
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Old 01-03-2011, 09:55 PM   #7
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Yum! Made this today. Doubled the beans, onions and peppers; left out the olives for DH. Next time will halve the cream cheese.
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Old 02-19-2011, 02:17 PM   #8
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I made this last night. Wow - so yummy!

I went to recipe.com to find some more info on the original (thanks, TywnnB) and the calorie count must be off. They're stating over 700 calories per serving. I can't believe that at all.

I figured calories for the ingredients I used: four medium chicken breasts, one can black beans, 15 ounces chichis salsa, one chopped onion, one chopped bell peppers, zero calories for my spices, 10 sliced black olives, six ounces of light cream cheese and one can of chopped green chilis. I came up with, approximately, four servings of 475 calories each! I left out the corn & whatnot but I just think they are way way off.

Anyway, if you come up with your own calculations, please post. It is such a delicious and easy recipe I will certainly be making again. Serving it on shredded lettuce with a little sliced avocado (which I didn't include in my calcs).
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Old 02-19-2011, 05:00 PM   #9
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I was trying out online trackers last week when I made this recipe and input it to 5 - got hugely varied counts. Then I did the math by hand and I think the calorie count was probably around 300 - 400. But I had a different amount of chicken, doubled the beans, onions and peppers, no olives, half the cream cheese. And then it would depend on how many servings you got out of it and how big those were. All why I hate counting calories - the whole recipe calculation thing. BTW - we think this might even taste better the second day!
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Old 02-20-2011, 07:53 AM   #10
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MMMMMmmm....now I have to put it on the menu for this week again!

I didn't even do the calorie counting. I make it a lot like Waisting time...and definately without olives (a large amount of fat!).

I wonder if Cyndi ever made a vegetarian version? I think I want to as well!
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Old 02-23-2011, 04:37 AM   #11
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I've got this in the crockpot right now. I only have 2 chicken breasts but I've got some leftover Rotisserie chicken and I think I'll add that in later on in the cooking if I think it needs more chicken. I left out the red bell peppers b/c I didn't have any...and I left out the olives b/c I don't like them. So far it looks yummy...can't wait!!!
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Old 03-11-2011, 09:13 AM   #12
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VEGETARIAN VERSION

I left out the chicken (obviously ) and sauteed some fake chicken and then stirred it in at the end. I also used a whole onion, two red peppers, two cans of black beans, and Neufchatel cheese. It was super yummy! I don't buy taco seasoning but I threw in some cumin, chili powder, and pepper.
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Old 05-07-2011, 10:38 PM   #13
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Oh my **** this house is obsessed! I omit and add to my liking, find I need way more beans, and being a newbie to the crock can't believe that the chicken literally SHREDS ITSELF when you stir it after its done.
LOVE IT LOVE IT LOVE IT.
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Old 05-08-2011, 08:55 AM   #14
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This sounds wonderful. Do you think laughing cow cheese would work for
the cream cheese? I was told once that it is a comparable substitutue but
I am curious if anyone has tried it. ( The LC cheese comes in so many good
flavors too.)
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Old 05-10-2011, 06:27 AM   #15
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I have no idea about the laughing cow, since I tried it once and didn't enjoy it. Does that melt?

I made this (again!) last night. I accidently forgot the corn, and added a can of pintos as well. I loved it this way!! Also we had friends drop in (2 adults, 2 children) and I had made this with 2 chicken breasts, and STILL have leftovers?!?! Woo Hooo!
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