Fierro Chicken and Margaritas

Fierro Chicken
8 oz cream cheese, softened
2 cups shredded Cheddar (I used a 4-Cheese Mexican Blend)
1 (4-oz) can chopped green chiles
1 heaping tbsp chili powder
19-oz can enchilada sauce
15 -oz can black beans, rinsed and drained
6 boneless, skinless chicken breast halves

Preheat oven to 350-degrees F. Spray a 9x13" pan with cooking spray and place the chicken breasts in the pan. Sprinkle the black beans over the chicken. Mix the cream cheese, cheddar cheese, chili powder, and enchilada sauce until well blended and pour over the chicken and beans. Bake for about 1 hour. Serve over hot, cooked rice.

This was good, but since I had to hold it in the oven for almost 40 minutes after it was done, the sauce was a little too thick. The original recipe is at allrecipes.com. I left out the heavy cream (which probably would have made my sauce just about perfect had I used it) and I substituted the black beans for the button mushrooms.


Margaritas
6-oz frozen limeade concentrate
6-oz tequila
2-oz Grand Marnier
Crushed Ice
Kosher Salt
Lime wedges

Rub the rims of you margarita glasses with the lime and dip into the kosher salt. Fill your blender container about half full of crushed ice. Add the limeade, tequila and Grand Marnier and blend until smooth and slushy. Pour into the glasses, garnish with a lime wedge and serve.
These are SO good!