Baked Chicken With Salsa And Sour Cream Food

SALSA CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

BAKED CHICKEN WITH SALSA AND SOUR CREAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put chicken and taco seasoning in a resealable plastic bag. Seal bag and shake to coat chicken in taco seasoning. Arrange seasoned chicken in a baking dish.
• Stir sour cream and salsa together in a bowl; spoon over the chicken breasts.
• Bake in preheated oven for 30 minutes. Sprinkle Cheddar cheese over the chicken breasts and continue cooking until no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CREAMY SALSA CHICKEN

Steps:

• Preheat the oven to 375˚F.
• Lay the chicken breast flat in a large baking dish.
• Mix the cream cheese, sour cream, and salsa together until combined. Then spread over the chicken.
• Top with cheddar cheese. Then bake for 25-35 minutes or until the chicken is cooked through (165˚F internal temp.)
• Remove from oven and garnish with cilantro if desired. Enjoy!

BAKED CHICKEN TORTILLAS

Steps:

• Preheat the oven to 350 degrees F. Grease a 11x7 baking dish. Combine half of the salsa with the sour cream in a bowl and mix well. Spread one side of each tortilla with the sour cream mixture. Evenly divide the chicken, tomato, bell pepper, and onion between the tortillas, placing the ingredients down the center of each. Roll up each tortilla and place seam-side down in the baking dish. Drizzle the remaining salsa over the top of the rolled tortillas. Place the baking dish in the oven and bake at 350 degrees F for 15 minutes. Sprinkle the cheddar cheese evenly over the tortillas. Return the baking dish to the oven and bake for 5 minutes longer or until the cheese has melted. Serve hot.

LIME CHICKEN WITH SALSA VERDE SOUR CREAM

Steps:

• Preheat broiler. Mix seasonings; sprinkle over chicken. Place chicken on a broiler pan. Broil 4 in. from heat 6-8 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small bowl, mix sour cream, salsa and 1 tablespoon cilantro. Cut lime in half. Squeeze juice from one lime half into sour cream mixture; stir to combine. Cut remaining lime half into four wedges. Serve chicken with sauce and lime wedges. Sprinkle with remaining cilantro.

SALSA SOUR CREAM CHICKEN

Steps:

• Place chicken breasts in a lightly greased shallow baking dish; season with the taco seasoning mix.
• Pour the salsa over the chicken.
• Bake at 350° for 35 to 45 minutes, or until chicken is tender.
• When ready to serve, remove the chicken from the pan, stir sour cream into salsa, then return chicken.
• Serve salsa sour cream chicken with a big tossed salad and Spanish rice.
• This chicken breast recipe serves 4.
• (I did this with chicken thighs- bone in- and just removed the skin before cooking- came out fine,-- so any piece of chicken can be used-also just used plain rice- it tastes good enough!).

CHICKEN ENCHILADA BAKE WITH SALSA CREAM SAUCE

Steps:

• In a medium pan over medium heat, melt butter.
• Add flour and blend.
• Whisk in stock, salt and pepper.
• Stir until mixture boils and is thickened, about 2 minutes.
• Remove from heat.
• Stir in sour cream and salsa and mix well.
• Cover the bottom of a 9x13-inch baking dish with 1/3 of the sauce.
• Scatter half of the tortilla strips on top.
• Next scatter the chicken, onions, olives and half the cheese, and pour 1/3 of the sauce over all.
• Top with remaining tortillas, sauce and cheese.
• Preheat oven to 375ºF.
• Bake, covered 30 minutes.
• Remove cover and bake until bubbly, about 15 minutes more.
• Let stand 10 minutes before serving.
• Garnish with lime wedges and papaya slices.

DUMP-AND-BAKE SALSA CHICKEN

Steps:

• Preheat oven to 375 degrees F.
• Spray a large (9 x 13-inch) baking dish with cooking spray.
• In the prepared dish, stir together frozen corn, black beans, diced tomatoes, ½ cup of salsa, garlic, and cumin.
• Place chicken on top of corn mixture. Season chicken with salt and pepper, to taste.
• Pour remaining ½ cup of salsa over chicken.
• Cover tightly with foil and bake for approximately 45-60 minutes, or until internal temperature of chicken reaches 165 degrees F. The total length of cooking time will vary depending on the size of your chicken breasts.
• Remove chicken from dish and slice (or shred with two forks). Return to dish, stir to combine, and serve.

SALSA CHICKEN

Steps:

• Preheat the oven to 375 degrees F. Coat a 2 quart baking dish with cooking spray.
• Spread 1/2 cup of salsa in an even layer in the bottom of the dish. Place the chicken breasts on top.
• Sprinkle the taco seasoning evenly over the chicken.
• Pour the remaining salsa over the chicken.
• Bake for 30-35 minutes, or until chicken is cooked through.
• Remove the dish from the oven. Sprinkle the cheese over the chicken.
• Return the pan to the oven and bake for an additional 2-3 minutes or until cheese is melted.
• Top each chicken breast with a dollop of sour cream and sprinkling of green onions, then serve.

BAKED CHICKEN CREAM CHEESE TAQUITOS WITH SOUR CREAM, SALSA, AND GUACAMOLE

Steps:

• Preheat oven to 375°F and bring a pot of boiling water to a boil.Cook chicken in boiling water for 15 minutes.Then shred the chicken in a bowl and set aside.Roughly chop lettuce.Dice tomato.Mince onion and garlic.Finely chop spinach.In a saucepan over medium heat, sweat onion and garlic in 1/3 olive oil for 3 minutes.Add shredded chicken and salt and pepper to taste. Add cumin and Mexican spices.Stir in pre-packaged tomatoes (and their juices) and cook for 3 minutes more.Add cream cheese and mix until well combined. Remove from heat.Add chopped spinach and mix well.Divide mixture into tortillas and roll them tight.Place tortillas in a slightly oiled baking dish, seam down.Brush them with remaining olive oil and bake for 10 minutes.Add cheese on top of tortillas and bake for another 5 minutes or until melted. Remove from oven.Serve taquitos over a bed of lettuce and tomatoes and with a dollop of guacamole and sour cream on top. Serve salsa on the side.Source: Missfresh.com

OVEN-FRIED CHICKEN WITH SOUR CREAM

Steps:

• In a nonreactive container or bowl , combine the sour cream, lemon juice, Worcestershire sauce, paprika, garlic, seasoned salt, and pepper. Place the chicken breast pieces in the bowl and turn them to coat thoroughly. Cover and refrigerate for at least 2 hours or overnight.
• Heat the oven to 350 F / 180 C /Gas 4. Line a shallow rimmed baking sheet with foil and then lightly grease the foil or spray it with nonstick cooking spray.
• Put the breadcrumbs in a wide, shallow bowl.
• Remove the chicken breasts from the sour cream mixture and coat the pieces thoroughly with the breadcrumbs.
• Arrange the coated chicken in the prepared baking pan.
• Bake the chicken in the preheated oven for 35 to 45 minutes or until it is tender and the juices run clear. The safe minimum temperature for chicken is 165 F / 74 C. To check for doneness, insert a reliable instant-read thermometer into the thickest chicken breast.
• If the chicken breasts are very large or quite thin, adjust the cooking time accordingly. Check thin chicken breasts after about 25 to 30 minutes.

SOUR CREAM BAKED CHICKEN

Steps:

• Pound chicken to a uniform 1/2-inch thickness. Place in an ovenproof 10-inch round dish, sprayed with vegetable oil. Spoon sour cream over chicken. In a small dish mix crumbs (or cereal) with herbs, salt, and pepper. Sprinkle crumb mixture over sour cream. Bake at 350 degrees for 20 minutes until thoroughly cooked.

SALSA SOUR CREAM CHICKEN

Steps:

• Place chicken in a lightly greased shallow baking dish; season with the taco seasoning mix.
• Pour the salsa over the chicken; bake at 350° for 35 to 45 minutes, or until chicken is tender.
• When ready to serve, remove the chicken from the casserole, stir sour cream into salsa, then return chicken.
• Serve salsa sour cream chicken and sauce with Spanish rice. (Spanish rice not included in nutritional info).
• This chicken recipe serves 4.

SOUR CREAM SALSA CHICKEN

Steps:

• Spray crock-pot with cooking spray, add chicken breast. Sprinkle with taco seasoning and top with salsa. Cook on low for 6 hours. Remove chicken from pot. Dissolve cornstarch in 2 tbsp water and stir into sauce in crock-pot. Stir in sour cream and mix well. Serves 6.

CHICKEN TAMALES WITH TOMATILLO SALSA

Steps:

• Place tomatillos, onion, cilantro, garlic, ½ teaspoon salt, 1 teaspoon chicken bouillon granules in a blender (this might take two batches, depending on blender capacity). Blend on high until smooth (if needed add 1 to 2 tablespoons water to ease blending).
• Heat the oil in a 3-qt container over medium high heat. Place the salsa in the container and cook until it turns a deeper green and reduces by ¼ (it should be thick).
• Mix the cooked shredded chicken with 1 1/4 cups salsa. Set aside the remaining salsa for serving once the tamales are cooked and ready to be served.
• Pull 1/4-inch strings from reserved husks to wrap the tamales (or use twine) and set aside. Cover the corn husks (including the pulled strings) with warm water and let stand until pliable (at least 30 minutes).
• Meanwhile, in a large bowl, mix 2 cups of the broth, masa, lard, 1 teaspoon salt, ½ teaspoon chicken bouillon granules, and baking powder. Beat with an electric mixer until well combined, adding the remaining chicken broth as needed to make a soft dough (the dough should be moist, but not sticky). Drain the corn husks and pat dry with paper towels.
• Place 3 level tablespoons of dough on each corn husk. Slightly spread the dough out, making an indentation in the center with the back of a spoon. Place about 1 tablespoon of chicken tomatillo mix on the center of the dough and fold dough around filling (if corn husks are too small, overlap 2 husks).
• Fold the bottom one-third of the corn husk over the filling and fold the sides in towards the center. Tie the tops with corn husk strings (or twine). In a 10 to 12-quart tamales steamer, pour boiling water under the steamer insert, almost touching it (the water should not touch the tamales when they are added).
• Stand the tamales inside pot, leaning against the sides all around. Cover and reduce the heat to medium. Simmer gently for 1 hour to 1 hour 15 minutes or until the tamale dough becomes firm. Add more water if needed during cooking time. Let stand uncovered for 10 to 15 minutes.
• Carefully unfold each tamale by removing the string and opening the husk. To serve, carefully open the tamales and top with the remaining warm tomatillo salsa and a dollop of sour cream.

CHICKEN AND SOUR CREAM ENCHILADAS

Steps:

• Heat oven to 350°F.
• Combine chicken, 1 cup each sour cream and cheese, 1/4 cup salsa, cilantro and cumin.
• Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish; top with remaining salsa. Cover.
• Bake 30 min. Sprinkle with remaining cheese; bake 5 min. or until melted. Top with lettuce, tomatoes and remaining sour cream.

BAKED POTATOES WITH SALSA AND SOUR CREAM

Steps:

• Preheat oven to 400 degrees. With a fork, prick potatoes in several places. Bake directly on oven rack until tender when pierced with a knife, 40 to 50 minutes. Remove potatoes from oven, cut open, and season with salt and pepper. Top potatoes with salsa and sour cream.