Santa Fe Smothered Chicken

Santa Fe Smothered Chicken:
4 or 5 thin sliced chicken breasts
1/2 cup of bbq sauce
1 14 oz can of diced tomatoes, drained
1 medium onion, chopped and sauteed
2 cups shredded Mexican blend cheese
1 cup crumbled cooked bacon
1 cup chopped green onions
1 3.8 oz can of black olives

Line a cookie sheet with aluminum foil and spray with cooking spray. Place chicken breasts on pan and salt and pepper well. Cover each breast with bbq sauce. Bake for 35 minutes at 350 degrees. After they are baked, spoon toomatoes and sauteed onions over chicken. Cover in cheese. Then, sprinkle with bacon, green onions and black olives. Bake 15 more minutes. Yummy!

-Ada Grey

Cheesy Rice

This recipe is easy and goes great with tacos, enchiladas or any kind of Mexican or Southwestern dish!

Cheesy Rice:
2 bags of boil- in- bag rice, cooked
1 4oz can chopped green chilis
1/2 onion, chopped and sauteed
1 cup frozen corn
8 oz sour cream (or plain Greek yogurt)
1 tbsp fresh chopped cilantro
salt and pepper to taste
1 dash of Tabasco sauce
1 cup Mexican blend shredded cheese

Mix rice, chilis, sauteed onion, corn, sour cream and seasonings. Put in a deep, lightly greased 9x9 pan. Top with cheese and bake at 350 degrees for about 30 minutes. Enjoy!

-Ada Grey