Easy Mexican Chicken and Beans

Serves: 4
Total Calories: 27


2 cups cooked chicken breasts, cut into strips
1 envelope (1 1/4 ounces) taco seasoning mix
1 can (15 to 16 ounces) black or pinto bean, rinsed and drained
1 can (11 ounces) whole kernel corn with red and green peppers, undrained
1/4 cup water


1. Mix together all ingredients in 2-quart saucepan.

2. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened.

wing it!
Turn this dish into a weeknight fiesta! Serve with flour tortillas, sour cream, salsa, black olives and green chilies and let everyone make their own wrap.

1 SERVING: Calories 355 (Calories from Fat 70) Fat 8g (Saturated 2g) Cholesterol 75mg Sodium 950mg Carbohydrate 44g (Dietary Fiber 8g) Protein 35g * % DAILY VALUE: Vitamin A 16% Vitamin C 8% Calcium 10% Iron 24% * DIET EXCHANGES: 3 Starch, 3 Very Lean Meat * CARBOHYDRATE CHOICES: 3

From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 27
Calories from Fat: 7

This Easy Mexican Chicken and Beans recipe is from the Betty Crocker Rotisserie Chicken Cookbook. Download this Cookbook today.

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