Cheesy Salsa Chicken With Adobo Sauce Food

SALSA CHICKEN RICE CASSEROLE

Steps:

• Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
• Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
• Bake in preheated oven for about 40 minutes, or until bubbly.

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.

ADOBO CHICKEN ENCHILADAS

Steps:

• In a large sauté pan, heat the olive oil. Add the onions and garlic and cook on medium low for 5 minutes, until onion is softened.
• Add the remaining filling ingredients and heat till bubbly, about 2 to 3 minutes. Remove from heat and set aside.
• In a medium sauce pan, over medium heat, add all the salsa ingredients and cook for 10 minutes. The sauce should get a little thicker as it cooks.
• Place the salsa in a blender or food processor and blend well. CAREFULLY REMOVE THE LID by lifting one side of the lid at a time. Since the contents are hot the pressure inside the blender could cause the sauce to jump up and out of the blender and could burn you if the lid is removed too quickly. Vent by slowly cracking the lid on one side throughout the blending.
• Preheat the oven to 375°F and make sure a rack is on the center rung for the dish.
• Place a heaping tablespoon or two of warm filling down the middle of each tortilla. Roll up the tortilla and place seam side down in a 3 quart casserole dish. Continue until you run out of filling.
• Cover dish with foil or a lid. Place the dish on the center rack of the oven and bake for 15 minutes.
• Remove tin foil and spoon the sauce over the enchiladas. Top with the shredded cheese, then place back in the oven for 10 minutes, uncovered.
• Remove and serve with diced tomatoes, sliced fresh avocado, cilantro, and a lime wedge!

CHEESY SALSA CHICKEN WITH ADOBO SAUCE RECIPE

Steps:

• Heat oven to 350°F.
• Spray large skillet with cooking spray. Add chicken; cook and stir 4 to 5 min. on medium heat or until lightly browned.
• Add remaining ingredients; mix well. Spoon into a 2-qt. casserole sprayed with cooking spray.
• Bake 20 min. or until chicken is done and rice is tender. Stir before serving.

SALSA AND CORN CHEESY CHICKEN SKILLET

Steps:

• Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Sprinkle seasoning over chicken. Add chicken to skillet; cook 2 min. on each side. Remove chicken; set aside.
• Add rice, corn, water and 1/4 cup of the salsa to skillet; stir. Bring to boil. Return chicken to skillet; cover. Reduce heat to medium; cook 6 to 8 min. or until chicken is done (165ºF). Remove skillet from heat. Let stand, covered, 5 min. or until rice is tender and liquid is absorbed.
• Meanwhile, combine VELVEETA and remaining 1/4 cup salsa in microwaveable bowl. Microwave on HIGH 1 min.; stir. Microwave 30 sec. to 1 min. or until VELVEETA is melted and mixture is well blended. Serve over the chicken mixture.

EASY CHEESY SALSA CHICKEN

Steps:

• Cut chicken breasts into 1-2 inch chunks or slices.
• Heat oil in a skillet and add chicken and onion.
• Saute over medium high heat until chicken is browned on one side and onion is fragrant but not burnt.
• Turn chicken pieces to brown on the other side for 1 minute.
• Add raw rice and stir to coat with pan juices.
• Immediately add chicken broth, salsa and tomato paste; stir to combine.
• Bring mixture up to a boil, then reduce heat to low, cover and cook for 10 minutes.
• Stir mixture.
• If rice has absorbed all of the liquid, add up to 1/2 cup more broth and stir.
• Top with shredded cheese, cover and cook another 10 minutes.
• Turn off the heat and stir the cheese into the rice mixture.
• Season with salt and pepper to taste and serve.