1 1/2 pounds skinless, boneless chicken breast halves - cut into cubes
1 cup shredded lettuce
1 onion, sliced
1 tablespoon hot sauce
1 (11 ounce) can whole black beans, drained
1 (10.75 ounce) can diced green chile peppers, drained
1/2 cup shredded Cheddar cheese
1 (10 ounce) can cream cheese
1 (10 ounce) package taco seasoning mix
1 teaspoon taco seasoning
3/4 cup shredded Mozzarella cheese
Place chicken cubes in a large bowl. Season with lettuce, onion, hot sauce, whole beans, chiles, shredded cheese, and cream cheese. Mix together. Cover, and refrigerate overnight.
Melt margarita limeade in a small saucepan over medium heat. Stir in melted margarita. Pour over chicken, and toss to coat. Roll skin over and refrigerate until set.
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