CHICKEN AND CHEESE MEXICAN CASSEROLE
[DRAFT]
Provided by Food Network
Time 50m
Yield 6 Servings
Number Of Ingredients 10
Steps:
- 1. Pre-heat oven to 350°F. Spray a 9x13 inch baking dish with non-stick cooking spray. 2. In a saucepan, heat the butter over medium high heat until melted. Add the onions and cook until translucent, about five minutes. Once onions are cooked, add the undrained diced tomatoes, tomatoes with green chilies, and the American processed cheese product. Reduce the heat to medium-low and cook until warm and melted. 3. In a mixing bowl, combine the shredded chicken and the black beans. 4. To start building the casserole, spoon a small amount of the cheese /tomato mixture into the bottom of the prepared baking dish and spread evenly, lay out four tortilla shells on top of the cheese, covering the bottom of the pan. Top with ½ the chicken & bean mixture and ½ of the remaining cheese sauce, spreading each layer evenly. Sprinkle ½ of the cheddar cheese over. Repeat layers. Top with the crushed tortilla chips. 5. Bake for 15-20 minutes, or until heated through and bubbly. Cut and serve.
- - For those who prefer more spice, this recipe can be prepared with 20 oz. of diced tomatoes and green chilies.
MEXICAN CHICKEN STEW
Provided by Dave Lieberman
Categories main-dish
Time 40m
Yield about 6 servings
Number Of Ingredients 15
Steps:
- Heat oil in a saucepan over medium heat. Add onion and saute for 1 to 2 minutes. Add garlic and jalapeno and sweat until soft and translucent. Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire, and stock.
- Bring to a simmer and cook 20 minutes.
- Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.
- Add white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt.
- Ladle into bowls and garnish with sour cream and cilantro.
Nutrition Facts : Calories 276, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 60 milligrams, Sodium 543 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 25 grams, Sugar 5 grams
MEXICAN LIME CHICKEN
A recipe full of zingy flavours
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Mix 2 tbsp olive oil with 1 tsp each crushed coriander seeds and grated lime zest and 1⁄2 tsp each paprika and light muscovado sugar.
- Put 2 chicken breasts in a baking dish, spoon the marinade over, then squeeze over a little lime juice. Cover and marinate for 30 minutes.
- Slip 1-2 lime slices under the skin of each breast and season. Tuck 6 unpeeled garlic cloves and 2 fresh red chillies around the chicken.
- Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
- Serve with salad and salsa.
MEXICAN CHICKEN I
You can make this one as hot as you like!
Provided by Margaret Rolfe
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Arrange the chicken pieces in a 3 quart casserole dish or a 9x13 inch baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice if desired.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 29.1 g, Cholesterol 68.4 mg, Fat 3.7 g, Fiber 10.7 g, Protein 37.3 g, SaturatedFat 0.5 g, Sodium 1099 mg, Sugar 4.3 g
SAUCY MEXICAN CHICKEN
Use your skills to make our Saucy Mexican Chicken skillet! Salsa, black beans and cheddar cheese make this Mexican chicken recipe so delicious.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Cook chicken in nonstick skillet on medium-high heat 4 min. on each side or until browned on both sides.
- Add salsa and beans. Bring to boil; cover. Simmer on medium-low heat 5 min. or until chicken is done (165ºF).
- Top with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.
Nutrition Facts : Calories 320, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 37 g
QUICK AND EASY MEXICAN CHICKEN
An easy entree with Mexican flair! Serve over rice or buttered noodles.
Provided by Karen Taylor
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.
- Transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.
Nutrition Facts : Calories 264.4 calories, Carbohydrate 4.9 g, Cholesterol 98.1 mg, Fat 11.1 g, Fiber 1.1 g, Protein 35.4 g, SaturatedFat 6.4 g, Sodium 641.3 mg, Sugar 2.1 g
MEXICAN CHILLI CHICKEN
A great spicy supper that can be made in advance
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan and fry the onion until softened. Stir in the spices and cook for a few secs. Pour in the tomatoes and 2 cans of water, then crumble in the stock cube. Bring to the boil and add the chorizo and chicken thighs. Push the chicken under the liquid, cover and simmer for 20 mins.
- Stir the peppers into the pan, then cook for 20 mins more. Tip in the cannellini beans.
- To eat now: Warm through to heat the beans. Toss the avocado with the lime and some salt and serve on top of the casserole with a sprinkling of coriander. Top each portion with soured cream. Serve with rice, jacket potatoes or a handful of spicy tortilla chips.
- To eat later: Cool and keep in the fridge for up to 48 hours. Warm on top of the stove until bubbling and serve as above.
Nutrition Facts : Calories 546 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 8 grams fiber, Protein 58 grams protein, Sodium 3.53 milligram of sodium
CHICKEN A LA MEXICANA
A la Mexicana is a term used to describe the way a dish is cooked, in a brothy sauce made of tomatoes, jalapeños and white onion, resembling the Mexican flag.
Provided by La Marz
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a medium size skillet, add the garlic and saute for a moment. Season the chicken with salt & pepper and brown in the skillet along with the garlic.
- When the chicken is evenly browned on both sides (approximately 8 minutes), add the rest of the ingredients and let it simmer for about 15 minutes.
- When all the flavors are combined, serve with Spanish rice & warm tortillas.
CHICKEN MEXICANA
This is a recipe that I've had for years. I'm not even sure now where I got it. It's fairly quick to put together and makes for a very satisfying meal.
Provided by Mary K. W.
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle chicken with garlic salt.
- Heat butter in 10-inch skillet over medium heat. Add chicken; cook 5 minutes. Turn chicken.
- Add onion and green pepper around edges of chicken. Cook 5 minutes or until chicken is tender and juices run clear.
- Place rice on serving platter. Remove chicken from skillet and place over rice; keep warm.
- Add picante sauce and cheese to skillet. Cook and stir until cheese is melted and sauce is hot.
- Pour over chicken and rice; sprinkle with cilantro. Serve with additional picante sauce.
Nutrition Facts : Calories 639.4, Fat 14, SaturatedFat 8, Cholesterol 99.3, Sodium 970.8, Carbohydrate 85.7, Fiber 3.1, Sugar 2.7, Protein 39.8
MEXICAN CHICKEN
When we have company for dinner, I like to use recipes that can be assembled hours in advance so I have more time to visit. This chicken dish truly fills the bill!
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Flatten chicken to 1/4-in. thickness. Place about 2 tablespoons chilies and one strip of Monterey Jack cheese on long end of each chicken breast. Fold in sides and ends; secure with a toothpick., In a shallow bowl, combine the crumbs, Parmesan cheese, chili powder, salt and cumin. Dip chicken in 3 tablespoons butter, then roll in crumb mixture. Place chicken rolls seam side down in an ungreased 11x7-in. baking dish. Drizzle with remaining butter. Cover and refrigerate at least 4 hours. Bake, uncovered, at 400° for 20-25 minutes or until chicken is tender., Meanwhile, in a small saucepan, combine the cornstarch, bouillon and water until smooth; stir in picante sauce. Bring to a boil over medium heat; cook and stir for 1 minute or until slightly thickened. Remove toothpicks from chicken and serve with sauce.
Nutrition Facts :
CHICKEN MEXICANA
Who can resist a two-for-one deal? Our 10-minute Mexican chicken offers just that, with delicious Southwestern flavor that's ready in minutes.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mix chicken strips and salsa in medium skillet. Cook on medium heat 4 min. or until heated through, stirring occasionally.
- Add cheese and olives; cover. Cook 1 min. or until cheese is melted.
- Serve over rice; sprinkle with cilantro.
Nutrition Facts : Calories 340, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 1380 mg, Carbohydrate 37 g, Fiber 3 g, Sugar 2 g, Protein 27 g
MEXICAN CHICKEN
A slightly modified version of a recipe from Easy International Cooking that is really bursting with flavour. With the chillies leave the seeds if you like some heat, remove the seeds if you want a little less heat or leave them out all together for a mild result. It is great served with crusty bread and also re-heats well. I've specified thigh meat because it's cheaper and works well, but you can use breast or other cuts as well.
Provided by Peter J
Categories Stew
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Dust chicken in flour, shake off excess and sprinkle with pepper.
- Heat oil in a large frying pan and brown chicken, then transfer to a casserole dish leaving oil behind.
- Add onions and garlic to the same pan and cook until tender.
- Add chillies, tomato, chicken stock, wine, chilli flakes and oregano and bring to the boil stirring occasionally.
- Pour over the top of the chicken in the casserole dish and bake for one hour at 180C (350F).
- Remove a little of the cooking liquid and mix through the cornflour.
- Stir through the corn, capsicum, olives and cornflour in the casserole dish. Season with additional pepper if desired.
- Bake a further 15 minutes or until thickened.
Nutrition Facts : Calories 964.5, Fat 59.4, SaturatedFat 13.6, Cholesterol 211.8, Sodium 824.3, Carbohydrate 55, Fiber 8.2, Sugar 7.2, Protein 52.6
CHICKEN MEXICANO
This is from "Specialities of the House",(Laura Cunningham)It's so easy and good its hard to take the compliments!
Provided by Crabbycakes
Categories Chicken
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Stir together salsa, juices, yogurt, salt, and mustard.
- Pour over chicken; cover and refrigerate for 30 to 45 minutes.
- Remove chicken and reserve marinade.
- Broil in pan 5 to 6 inches from heat for 10 minutes.
- Turn chicken over and and brush with reserved marinade mixture.
- Broil for 15 minutes more.
MEXICAN CHICKEN
Fast easy chicken for weeknights - whole family loves. Easy to adjust for "spicyness", change from Montery Jack w/Jalapeno to regular Montery Jack Cheese and skip the chiles. I Serve with fresh salsa and avacado. I make boxed yellow rice as a side. (Notes: Don't be afraid of the Doritos and works very well with frozen bagged chicken breasts)
Provided by MI Mom
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400°F.
- Rinse and pat chicken dry.
- Flatten all chicken breasts to even thickness.
- Crush Doritos to a very fine texture,(I use a meat tenderizer and a plasic bag), place in shallow dish.
- Mix together egg white, garlic, and juice from the lime.
- Dip chicken into egg mixture and then coat with Doritos.
- Place in baking dish, cook for 20 - 25 minutes.
- Remove from oven, place chile strips on chicken, cover with cheese.
- Bake until cheese is melted - about 5 minutes.
- Remove and serve - garnish with Salsa and Avacado.
Nutrition Facts : Calories 365.7, Fat 18.7, SaturatedFat 11.2, Cholesterol 118.7, Sodium 396.1, Carbohydrate 5.9, Fiber 1, Sugar 2.1, Protein 42.9
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