Cowboy Chicken

Preheat the oven to 375 degrees F (190 degrees C).

In a small mixing bowl, add Dried Oregano (1 tsp), Ground Cumin (1 tsp), Onion Powder (1/2 tsp), McCormick® Garlic Powder (1 tsp), Chili Powder (1 tsp), Paprika (1/2 tsp), Granulated Sugar (1/2 tsp), Salt (1 tsp), and Ground Black Pepper (1/2 tsp) to combine.

Place the plastic wrap on the Boneless, Skinless Chicken Breasts (4), and use a rolling pin or meat pounder to pound the thick part to ensure that they will be cooked evenly. Then, season the chicken with half of the seasoning mixture on all sides. Use your hands to massage the seasoning around the chicken.

On a dutch oven pan over medium-high heat, add Vegetable Oil (1 1/2 Tbsp). Once hot, sear the chicken on both sides for about 2-4 minutes on each side or until the chicken is golden brown in color. You may do it in batches if your skillet is small. Set it aside on a tray.

In the same pan, add the remaining Vegetable Oil (1 1/2 Tbsp). Once hot, add the Yellow Onion (1/2) and cook until translucent.

Next, add Black Beans (1 can), Whole Kernel Corn (1 can), Chunky Salsa (1/2 cup), Diced Green Chiles (2 Tbsp), White Corn Tortillas (6), Cream of Chicken Soup (1/2 cup), Water (1/2 cup), and the remaining seasoning mixture. Stir and cook for 2-3 minutes.

Remove the pan from the heat. Place the chicken breast back into the pan. Sprinkle with Shredded Cheddar Cheese (3/4 cup) over the top.

Bake in the oven for about 15-20 minutes or until the internal temperature of the chicken reaches 165 degrees F (74 degrees C).

Garnish with Fresh Cilantro (1 bunch) and serve with Sour Cream (1/2 cup) or Lime (1) if desired.