Menu Enter a recipe name, ingredient, keyword...



Google Ads
Rate this recipe 0/5 (0 Votes)


  • 6 boneless/skinless chicken breast
  • 1/4 c lime juice
  • 1/4 c tequila
  • 1 T southwest spice
  • 1/2 c canola oil
  • 2 c rice
  • 2 8oz. cans of tomato sauce
  • 3 c chicken stock
  • 3 T butter
  • 1 tsp. minced garlic
  • 1/3 c finely chopped onion
  • 3 T butter
  • 3 T flour
  • 3 c heavy cream
  • 2 c velveeta cheese cut into large cubes
  • 1 c cheddar/jack cheese blend
  • 2 cans of rotel diced tomatoes and chilis
  • 1 tsp. southwest spice
  • a pinch of cayenne pepper
  • 3-4 c Mexican blend cheese (or cheddar/jack)



Step 1

. Marinade chicken: lime juice, tequila, oil, southwest spice

. Make rice: melt butter in a large skillet, add onion and garlic, add southwest spice and saute until onions softened, stir in rice and coat with the butter, cook for a minute, stir in tomato sauce and cook for 2 minutes, add in the chicken stock and bring to a boil, cover and place in oven for 20 minutes at 350 degrees

. Make cheese and chili sauce: melt the butter in a sauce pan, stir in the flour and cook for 2 minutes, whisk in the cream, bring to a boil and when it thickens stir in the cheeses, cook until melted, stir in the rotel tomatoes and chilis, season with salt, cayenne, southwest spice

. Cook chicken in a grill pan and dice, add to cheese sauce

. Remove rice and let stand for five minutes, fluff with a fork

. Combine all ingredients in a casserole dish, top with cheese, bake in the oven at 350 until cheese gets a toasty brown

Review this recipe