Today, I had to be on a conference call while I was making dinner. So here’s a recipe that’s so simple, you can do it with one hand. And tonight I proved it could be done because while I had the phone in one hand, my other hand was simply pouring contents from cans and stirring.
Blake LOVES Mexican food. In fact, he had Mexican for lunch today and then was SUPER excited to discover he would be having it again for dinner tonight. Now don’t get me wrong, I like Mexican food too, but to me, it seems that most of the dishes that are typically what we eat for “Mexican” taste a lot the same (tacos, burritos, enchiladas, etc). I mean, they’re pretty much all made with the same ingredients, just cooked differently.
And that’s what I like about this Southwest Pot Pie. It has the familiar “Mexican” flavors that we all love, but it has a uniqueness to it (probably because of those tasty lil crescent rolls on top!). This is one of my favorite Mexican dishes. And as for Blake? Well he was just happy to have Mexican…for the second time today :-).
Oh and this is another great Weight Watchers meal!
- 10 oz can Fat Free cream of mushroom soup
- ½ c Fat Free sour cream
- 14 oz can yellow corn, drained
- 15 oz can black beans, rinsed and drained
- 1 c shredded 2 % sharp cheese
- 2 12 oz cans white chunk chicken
- ½ pkg taco seasoning
- 4 reduced fat crescent rolls
- Preheat oven to 325 degrees F.
- Combine soup and sour cream.
- Add corn, black beans, cheese, diced chicken, and taco seasoning.
- Pour mixture into a large sprayed baking dish. Roll out the 4 crescent rolls and use your fingers to flatten and stretch them without tearing. Cover mixture with 4 rolls to make the crust.
- Bake for 30 min or until browned and bubbly.
WW Points = 8