Did you ever make a recipe that you are so sure your family won't eat, and then they end up loving it?! That is exactly what happened with this recipe. I was so afraid they would hate it, I made it for lunch instead of dinner. Brian thought this was just ok, but the kids and I loved this. It was really, really good. Odd, but SO good. It's even better with some crushed tortilla chips on top!
1 can Organic all-white chicken packed in water, drained
1 bag of frozen hash browns
1 can organic corn
1/2 jar of spicy (or your choice) salsa
1-2 cups shredded Colby-Jack cheese
1 tsp. red and black pepper mix (optional) (I omitted)
1 tsp. chili powder (optional) (I omitted)
Cook the hash brown potatoes according to the directions on the package. (You want to get them golden brown and crispy). While potatoes are cooking, place the chicken, salsa, corn and seasonings in a bowl and stir to combine.
When potatoes are almost done, add the chicken mixture to the pan and mix with the potatoes. Let the chicken heat up, about 2 minutes. Turn the heat down to low and add the cheese. Cover the pan to allow the cheese to melt. Serve with crushed tortilla chips and sour cream if desired.
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