Brunswick Stew -- Mexican Style

On this week’s menu was yet another Mexican dish called Chicken Chilaquiles Skillet, but it turned out not tasting anything like a Mexican dish but more like Brunswick stew. Filled with chicken, beans, corn and cheese, it’s a tasty mixture. But we couldn’t see it as “Mexican,” and it wasn’t very good with sour cream and guacamole on top. My husband said he would only give it two stars as a Mexican dish, but he’d rate it four stars as Brunswick stew. So, that’s what we’re changing it to — Mexican Brunswick Stew. Next time I make this, I’ll serve up some Carolina BBQ, cornbread and coleslaw as accompaniments.

If you like Brunswick stew, give this recipe a try. It’s a quick and easy, one-dish meal that’s hearty and filling. Let me know how you like it.

Have a good week and good eating!
Allison

Mexican Brunswick Stew

Makes 4 servings

Ingredients:
1 lb. boneless skinless chicken breast halves, cut into ¾-inch pieces
¼ tsp. garlic powder
¼ tsp. salt
1 (14.5-oz.) can diced tomatoes, undrained
1 (4.5-oz.) can chopped green chilies, undrained
1 (16-oz.) can chili beans, undrained
1-1/2 cups frozen gold and white corn
2 cups tortilla chips, broken slightly
4 oz. (1 cup) shredded Mexican cheese blend

Preparation:
In a medium bowl, combine chicken, garlic powder and salt; toss to coat. Spray a large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 3-5 minutes or until browned. Add tomatoes, green chilies, beans and corn; mix well. Reduce heat to medium-low; cover and cook 10 minutes. Add chips; stir gently to mix. Cook 5-10 minutes or until chicken is no longer pink in center and corn is tender, stirring occasionally. Sprinkle with cheese. Cover and cook an additional 2-3 minutes or until cheese is melted.

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