SLOW COOKER CHICKEN AZTECA
This is a wonderful, quick dish for on the go people or just anyone. My whole family loves this dish!
Provided by bebeboy03
Categories Poultry
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken on bottom of crockpot.
- Mix all ingredients together except the cream cheese and pour mixture over chicken.
- Cook on low for 4 hours.
- Thirty minutes before serving add cream cheese and shred chicken.
- Serve over rice.
- *You can add any vegetables or seasonings that you like.
- We lke it a little spicier so we add some hot sauce and red pepper.
- We also add peas instead of corn if we dont have corn.
- Feel free to mix and match!
- Also, you can add more beans and omit the chicken for a veggie dish*.
AZTEC CHICKEN
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium heat until hot, about 2 minutes. Dredge the chicken breasts in seasoned flour. In a medium bowl, combine the eggs and cream and mix well. Place the floured chicken breasts in the egg-cream mixture to coat completely.
- Add the oil to the skillet and allow to heat up. Allow the excess coating to drain off the chicken breasts and slowly place in the skillet. Cook for 3 to 5 minutes or until the chicken turns deep golden brown. Turn the chicken breasts over and cook for another 2 to 4 minutes. Place the shrimp in the skillet, allowing them to have touch the bottom of the skillet. When the shrimp is cooked halfway add the garlic, pepperoncini, and bacon, and stir together.
- Remove skillet from the heat and add the rum. Ignite with a long kitchen match until flames subside. Return the skillet to the heat, pour in the chicken stock and season with salt and pepper. Reduce by 1/3 and then add the avocado. Reduce a little further until it has the consistency of a glaze.
- To serve place the shrimp over the chicken breasts and drizzle the glaze on top.
CHICKEN AZTEC CASSEROLE
This is a recipe that I developed over a few months. It is like a chicken enchilada lasagna. Very easy to make and it is even better the next day reheated!
Provided by Kubber
Categories Chicken Breast
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Boil chicken breasts until no longer pink in the middle.
- Place cooked chicken breasts in food processor and give a few pulses to chop up. Don't get it too fine. If you don't have a food processor then shred the chicken by hand.
- In a large bowl combine all of the ingredients except tortilla strips and 1 cup of cheese. Also add in the chopped chicken. Mix well.
- Grease a 9x13 backing dish and place one layer of tortilla strips in bottom. Spoon 1/3 of mixture on strips and spread evenly. Continue alternating tortilla strips and chicken mixture with the top layer being the chicken mixture.
- Cover and bake for 60 minutes or until bubbly.
- Remove from oven and uncover. Sprinkle remaining cup of cheese on top. Put back in oven uncovered for 5 minutes or until cheese is melted.
- Remove from oven and allow to cool for 5-10 minutes.
- Cut and serve. Can top with sour cream, salsa, hot sauce or fresh guacamole.
Nutrition Facts : Calories 589.4, Fat 30.7, SaturatedFat 15.2, Cholesterol 86.3, Sodium 1527.3, Carbohydrate 51, Fiber 3.2, Sugar 4.2, Protein 28.4
AZTEC CHICKEN
Provided by Norman Van Aken
Yield Makes 6 servings
Number Of Ingredients 22
Steps:
- Melt 2 tablespoons butter with vegetable oil in heavy large skillet over medium-high heat. Add all onions; cook until deep brown, stirring often, about 8 minutes. Add sugar and sauté until sugar dissolves, about 1 minute. Add 1/2 cup vinegar; sauté until almost all liquid evaporates, about 1 minute. Transfer to small bowl.
- Preheat oven to 200°F. Mix salt, 1/2 teaspoon cumin, and pepper in small bowl. Rub chicken breasts all over with spice mixture. Heat 2 teaspoons olive oil in heavy large skillet over medium-high heat; add chicken breasts, skin side down. Sauté until cooked through, about 4 minutes per side. Transfer chicken to baking sheet. Keep warm in oven.
- Heat remaining 2 teaspoons olive oil in same skillet over medium heat. Add garlic and sauté 20 seconds. Add caramelized onions, 1/4 cup vinegar, tomato, olives, capers, and Sherry. Cook until liquid reduces slightly, stirring constantly, about 2 minutes. Stir in 1 1/2 teaspoons cumin, chicken broth, lime juice, sage, thyme, and rosemary. Add avocado; cook until sauce thickens, stirring constantly, about 3 minutes. Reduce heat to low. Add 4 tablespoons butter and stir until blended into sauce. Season with salt and pepper. Place 1 chicken breast on each of 6 plates; spoon sauce over.
AZTEC CASSEROLE
A chicken mixture with corn, chile peppers, cheese and sour cream gives this casserole the savory, zingy flavor of the Aztec gods: a combination of sun kings and corn culture. Sabor!
Provided by KAREN VERMEER
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine sour cream, cheese, chile peppers, corn, and chicken. Mix together well.
- Dip 9 tortilla halves in enchilada sauce, and arrange them in the bottom of a lightly greased 9x13 inch baking dish. Spread 1/2 chicken mixture over the tortilla layer. Repeat.
- Bake in the preheated oven for 25 to 30 minutes, or until center is heated through.
Nutrition Facts : Calories 664.9 calories, Carbohydrate 31.6 g, Cholesterol 165.6 mg, Fat 44 g, Fiber 4.3 g, Protein 38.1 g, SaturatedFat 25.1 g, Sodium 795.1 mg, Sugar 2.7 g
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