My Mexican chicken is a delicious little creation that I came up with one evening.
The base of this dish is refried beans, followed by chicken seasoned with my special blend of spices, topped with cheddar cheese, diced tomatoes, sour cream, and garnished with cilantro. Yes it was fantastic!
Prepare refried beans according to package directions.
Season both sides of chicken with the Mexican spice blend. You'll use approximately a tablespoon. Don't be heavy handed, but don't just barely season them either.
Cook chicken on an indoor or outdoor grill if you have one. If not, cook in a frying pan with tablespoon or two of oil. (I used one of those indoor 'health' grills.) The chicken tenders cook quickly because they're small. Don't overcook them!
Dice tomato and tear apart some cilantro leaves, and shred the cheese.
Assemble plate by spreading refried beans as the base. Place a couple of chicken tenders on top of the beans. Top with grated cheese, a dollop of daisy (sour cream), diced tomato, and cilantro leaves.
My husband's Spanish rice is the perfect side dish, but white rice is nice, too. I think that some avocado slices would make a nice addition to the recipe as well, but I didn't have any when I made created it.