Chicken Ole Foil Supper Food

CHICKEN OLE FOIL SUPPER

Chicken Ole Foil Supper image

These Mexi-style chicken packets can be assembled ahead and frozen if you like. Just thaw them overnight in the fridge, then grill as directed. I like to serve them with warm tortillas and fresh fruit on the side. -Mary Peck, Salina, Kansas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 can (15 ounces) black beans, rinsed and drained
2 cups fresh or frozen corn (about 10 ounces), thawed
1 cup salsa
4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon salt
1 cup shredded cheddar cheese
2 green onions, chopped

Steps:

Mix beans, corn and salsa; divide among four 18x12-in. pieces of heavy-duty foil. Top with chicken. Mix seasonings; sprinkle over chicken. Fold foil over chicken, sealing tightly., Grill packets, covered, over medium heat until a thermometer inserted in chicken reads 165°, 15-20 minutes. Open foil carefully to allow steam to escape. Sprinkle with cheese and green onions.

Nutrition Facts : Calories 405 calories, Fat 13g fat (6g saturated fat), Cholesterol 91mg cholesterol, Sodium 766mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein. Diabetic Exchanges

CHICKEN OLE

Chicken Ole image

Chicken breasts marinated with Grey Poupon® and taco sauce with lime juice make a quick and very tasty dinner. Top with a dab of sour cream and this recipe will surely please even the pickiest eaters! I like to serve this with a side of refried black beans.

Provided by Dollface

Categories World Cuisine Recipes Latin American Mexican

Time 1h25m

Yield 3

Number Of Ingredients 6

Ingredients

½ cup taco sauce
¼ cup Dijon mustard (such as Grey Poupon®)
2 tablespoons fresh lime juice
3 skinless, boneless chicken breast halves
2 tablespoons butter
3 tablespoons sour cream, or to taste

Steps:

Whisk taco sauce, mustard, and lime juice together in a shallow baking dish; add the chicken and turn to coat. Cover the bowl with plastic wrap and marinate in the refrigerator 1 to 4 hours.
Remove chicken from marinade and shake to remove excess moisture; reserve marinade.
Melt butter in a large skillet over medium heat. Cook chicken in melted butter until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour reserved marinade into the skillet; continue cooking until the marinated is hot and reduces in volume slightly, 3 to 5 minutes. Top each breast with a dollop of sour cream.

Nutrition Facts : Calories 277.5 calories, Carbohydrate 8.7 g, Cholesterol 95.8 mg, Fat 14.3 g, Protein 26 g, SaturatedFat 7.7 g, Sodium 862.4 mg, Sugar 0.2 g

OLE! CHICKEN ENCHILADA BAKE

Ole! Chicken Enchilada Bake image

My recipe for a layered enchilada verde casserole. Recipe may be halved and baked in an 8 x 8 baking dish.

Provided by The Spice Guru

Categories One Dish Meal

Time 50m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

1 (19 ounce) can mild green enchilada sauce
3 cups coarsely broken reduced-sodium yellow tortilla chips
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1 1/2 teaspoons ground cumin
1 dash garlic powder
1 dash oregano
8 ounces shredded Mexican blend cheese
1 (7 ounce) can diced mild green chilies
1 (4 ounce) can sliced black olives (reserve 12 slices)
1/2 cup sliced green onion (reserve 1 tablespoon)
1/4 cup chopped cilantro
4 cups boneless skinless shredded rotisserie chicken
8 ounces shredded Mexican blend cheese
sliced ripe olives
sliced green onion

Steps:

PREHEAT oven to 375 F (oven rack should be in the center position); SPRAY a 3 quart casserole dish with cooking spray; SHRED or dice rotisserie chicken removed from from bones to make 4 cups; CHOP the veggies for CHEESY CHICKEN FILLING; BREAK enough reduced-sodium yellow corn tortilla chips into coarse pieces to make approximately 3 cups.
WHISK together the first five CHEESY CHICKEN FILLING ingredients in a large bowl (1 (10 3/4 ounce) can condensed cream of chicken soup, 1 (8 ounce) container sour cream, 1 1/2 teaspoons ground cumin, 1 dash garlic powder, 1 dash oregano).
POUR 1/2 cup of the ENCHILADA VERDE SAUCE into the greased 3 quart baking dish.
ARRANGE 1/2 (1 1/2 cups) of the MOCK CORN TORTILLAS (reduced-sodium tortilla chips) evenly over ENCHILADA VERDE SAUCE in baking dish.
POUR 1/3 cup ENCHILADA VERDE SAUCE evenly over the tortilla chips.
SPREAD 1/2 (HALF) of the CHEESY CHICKEN FILLING mixture over the ENCHILADA VERDE SAUCE.
POUR 1/3 cup ENCHILADA VERDE SAUCE evenly over the CHEESY CHICKEN FILLING.
REPEAT the process, between steps 4-7 (ending with the remaining ENCHILADA VERDE SAUCE).
SPRINKLE with 8 ounces of the remaining reserved shredded Mexican cheese TOPPING; GARNISH with reserved sliced green onions and sliced black olives.
BAKE casserole, covered with tented foil or casserole lid, for 40-45 minutes at 375°F; REMOVE foil or cover carefully to allow casserole to cool and set for 7-10 minutes before cutting and serving. SERVE with Tabasco brand green pepper sauce if desired; SNAP your fingers and shout,"OLE"!

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