Mexican Chicken and Mexican Rice

Remember the Queso Enchiladas?? If you made them, you've probably got some of that Velveeta Queso Blanco left over. Well, don't be wasteful! Use some of it to make these recipes! These are both quite easy. It seems like a lot of instructions, but the chicken and the rice each go together in probably 5 minutes. Then you just have cooking time. First, the chicken:

-2 boneless, skinless chicken breasts (one for each person- I'd even recommend putting in a couple extra to use later in the week or for leftovers!)
-1 can Rotel
-4 oz. Velveeta Queso Blanco
-taco seasoning
Preheat oven to 350 degrees. Puree rotel.You don't necessarily have to puree the rotel, but I don't like chunks, so I do. It also seems to make a better "sauce" when it is pureed. Reserve 1/4 c. if you are going to make my Mexican Rice too! Pour half of rotel in a baking dish. Cut Velveeta into 8 squares (in half vertically and horizontally, then flip on the side and in half again). Lay 4 squares in dish in rotel. Rinse chicken breasts. Lay each breast on top of 2 squares of cheese. Sprinkle with taco seasoning- don't be shy. Pour the rest of the rotel on top. Lay the rest of the cheese on top. I cut mine into smaller pieces, but you don't have to. Bake for about 35-40 minutes or until chicken is done and no longer pink. After you dish out the chicken, stir what's left in the dish. Spoon a little bit of the sauce over your chicken if you want! This recipe is for 2 people. If you're needing to make it for more, increase your cheese. You can probably get by with one can of Rotel for about 5 chicken breasts. You will just have less sauce, which is okay because there is quite a bit when you're only making this for 2!

you can use your Rotel like this...

..or pureed like this!

Poured into a dish with squares of cheese

Lay chicken on top

Sprinkle with taco seasoning

Cover with rest of Rotel and cheese

This is what it looks like, right out of the oven

I don't think this chicken photographs as well as it tastes ;-)

Mexican Rice

-1/4 c. Rotel, pureed (should be reserved from above)
-2 c. Brown Instant Rice
-2 single servings of frozen corn, or 1 small can of corn
-1/2 can Black Beans
-1 t. Taco Seasoning
-2 oz. Velveeta Queso Blanco, cut into chunks
Make rice according to box directions. If you are using the frozen corn that you steam in the bag, make according to package directions. If you are using canned corn, rinse and strain. Rinse and strain black beans, as well. When rice is done, add in all ingredients. Mix well. Keep on low heat to melt cheese and keep warm. If you made the Mexican Chicken to go with this, you can use a little of the sauce to add into this if you want it "saucier". If you didn't make the chicken but still want a little more sauce, just add a little more pureed Rotel.

Easy, delicious meal!

If I would have known that these were both going to turn out so great, I would have made more chicken! The rice recipe actually makes quite a bit. NEXT TIME, I will be making some extra chicken breasts. I will cut them up and mix them in with the rice to put in a tortilla for the next day!