How to not get into an argument with your wife

Alternately titled: Mexican Chicken Bake

Our marriage, though wonderful, is not without its (minor) ups and downs, and this past week we hit a bump in the road, courtesy of my cooking.

Step One:

-Find a great-looking recipe for a Mexican hotdish that uses ingredients you already have on hand.  Joy!

Step Two:
-Prepare half of the recipe and then realize that in fact you do *not* have all the ingredients on hand.  It's shredded turkey in the freezer, not chicken.

Step Three:
-Decide to proceed anyway.  Poultry is poultry, right?  Complete the recipe and serve it up.

Step Four:
-Critical step here- do NOT point out to your spouse the overwhelming turkey flavor.  Pretend that the recipe is tasty and delicious and eat it up. 

So yes, here is the recipe.  Learn from me, who chose to do it the wrong way. 

Mexican Chicken Bake 

• 1 tablespoon canola oil
• 1/2 cup chopped onion 
• 1 tablespoon minced garlic (you know I just use the jarred kind)
• 2 tablespoons all-purpose flour
• 1 cup 1% or skim milk 
• 1/2 cup unsalted chicken stock
• 1 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 ounces 1/3-less-fat cream cheese (Neufchatel cheese)
• 1 can canned black beans, rinsed and drained
• 3 cups chopped cooked chicken breast (just buy a rotisserie chicken)
•  7 ounces baked tortilla chips, crushed 
• 1 roasted red bell pepper, chopped (just slice up a pepper, drizzle with a little olive oil, and roast at 375 degrees until softened and slightly browned on the tips)
• 8 ounces lower-sodium green chile enchilada sauce or salsa verde
•  2/3 cup shredded cheddar
• 2/3 cup frozen roasted corn (or regular corn would work too)
  

1. Preheat oven to 350°.
2. Heat oil in a saucepan over medium heat. Add onion; cook 6 minutes. Add garlic and flour; cook 2 minutes. ­Gradually add milk and stock, stirring constantly; bring to a boil. Remove from heat; stir in cumin, coriander, salt, pepper, and cream cheese.
3. Spray the bottom of a 9 x 13 inch baking dish with nonstick cooking spray.  Spread 1/3 of the milk mixture over bottom of the baking dish. Layer beans, corn, 1 1/2 cups chicken, and half the crushed chips. Top with another 1/3 of the milk mixture. Layer 1 1/2 cups chicken, bell pepper, and remaining chips; top with the remaining milk mixture and enchilada sauce or salsa. Sprinkle with shredded cheese. Bake at 350° for 30 minutes. 

Makes 6 large servings.  Per serving: 400 calories, 34 g carbs, 14 g fat, 29 g protein, 5 g fiber