Every year, my mom and I each enter a dish into the Marjac Chicken Cook-Off at the Maysville Fall Festival! So, I thought I’d take time to share this year’s recipes with y’all!
Mama’s Entry: Chicken Fiesta Soup
2 Chicken Breasts (Seasoned, Cooked & Shredded)
1 Small Onion (Finely Chopped)
1 Red Bell Pepper (Finely Chopped)
1 – 14.5 oz. Can Petite Tomatoes with Juice
1 – 8 oz. Can Tomato Sauce
1 – 10 oz. Can Rotel (With Juice)
1 – 15 oz. Can Black Beans (Drained)
1 – 15 oz. Can Kidney Beans (Drained)
1 – 15 oz. Whole Kernel Corn (Drained)
1 – 1 oz. Package Taco Seasoning
1/2 Cup Chicken Stock
Salt & Pepper
*Tortilla Chips, Sour Cream, Cheese and Other Toppings of Choice
Over medium heat, saute onion and red bell pepper. Cook until vegetables are tender.
Add diced tomatoes, Rotel, tomato sauce, taco seasoning, salt and pepper.
Stir and let simmer for 5 minutes.
Add chicken, chicken stock, beans and corn. Bring to a boil.
Cover, reduce heat and simmer for 15 minutes.
Garnish as desired and enjoy!
My Entry: Fiesta de Pollo Dip
1 Small Can Red Enchilada Sauce
1 Cooked, Skinless Chicken Breast (I used a Rotisserie Chicken)
1 Small Can Black Beans
1/2 Cup Frozen Yellow Corn
2 Tablespoons Taco Seasoning
1 1/2 Cups Shredded Mexican Blend Cheese
1/3 Cup Sour Cream
1 Jalapeño Pepper (Seeded & Finely Chopped)
1/3 Cup Cilantro (Chopped)
Tortilla Chips (For Serving)
Preheat oven to 400 degrees.
Shred chicken breast meat.
Mix enchilada sauce, black beans, corn, taco seasoning, sour cream, jalapeño, cilantro, shredded chicken breast and 2/3 of the cheese in a large mixing bowl.
Once well combined, pour into baking dish and top with remaining cheese and more cilantro.
Bake 15-20 minutes, or until cheese is melted and browned.
Serve with tortilla chips.
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They were very good! Mama was the 1st Runner-Up with her recipe, and my sister Lacey (who entered a chicken casserole dish that I don’t have the recipe for/pictures of) and I didn’t place. It was miserably hot this year, but tradition is tradition!