Anyway, I don't use a lot of chorizo sausage at home so I wasn't really sure what we'd end up with, but it sounded pretty yummy. We're definitely fans of spicy foods and Tex-Mex meals. The end result was very good, but our only complaint is that it didn't heat up very well. When reheated, the dish was invaded by grease from the chorizo, and I even drained it! Grrrrr. Maybe we should've taken her advice to serve it over rice. Because we are watching our carbs, we didn't.
Here is Carole's recipe with my changes in purple of course!
Ingredients6-8 boneless skinless chicken breasts (I used 6 larger ones)
10 ounce package pork chorizo
4 ounces light cream cheese or Mexican crema (I used light cream cheese)
1/2 C light sour cream
10 ounce can chopped tomatoes with green chiles, drained (Rotel all the way for us!)
1/4 C freshly grated Parmesan cheese (I also sprinkled some shredded cheddar on top that we needed to get rid of)
Directions1. Preheat the oven to 375 degrees. Spray a 9x13 glass pan with nonstick spray. Lay down the chicken evenly in the pan.
2. In a large skillet, brown the chorizo over medium high heat for about 7-8 minutes. Drain the sausage. Add the drained tomatoes, cream cheese and sour cream and mix until it is all blended. Spread the mixture over the chicken breasts, sprinkle on the Parmesan cheese and cheddar cheese.
3. Bake uncovered for about 45 minutes depending on the size of your chicken breasts.
There will be enough pan juices to serve over some rice if desired. Or slice the chicken and serve it inside a tortilla topped with your favorite toppings.