Mexican Chicken one pot or skillet meal

1 Rotisserie Chicken

1 pkg taco seasoning

1 can Rotel

1 can black beans

1 can pinto beans

1 pkg frozen sweet corn

1 block cream cheese (room temperature)

1 to 2 cups Sharp Cheddar Cheese shredded

optional: white rice

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Begin by shredding the chicken from the bone into bite size pieces. Mix taco seasoning with chicken, set aside.

In a large skillet, heat the pinto beans, black beans, and corn.

Add Rotel and chicken, heat thoroughly, then add room temperature block of cream cheese.

Stir continuously until cream cheese is melted, then begin to add shredded cheddar cheese.

Once all the cheese is melted, serve in a bowl or over steamed white rice.

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