CHICKEN OLE
"The recipe for this zesty stovetop dinner came from a grocery store demonstration several years ago," reports Robi Huggins of Anchorage, Alaska. "It goes together in the time it takes to set the table. Our children particularly enjoy it over tortilla chips."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook chicken in oil for 5-6 minutes or until no longer pink. Add corn, tomato sauce, chilies, chili powder and onion powder; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes, stirring occasionally. Serve over tortilla chips or rice and sprinkle with cheese.
Nutrition Facts :
SALSA-CHEDDAR CHICKEN
Enjoy a quick-fix Salsa-Cheddar Chicken meal that's picky-eater-proof. Add a little kick with salsa and zesty dressing in Salsa-Cheddar Chicken.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat dressing in large skillet on medium heat. Add chicken; cover. Cook 4 to 5 min. on each side or until lightly browned on both sides. Remove chicken from skillet; cover to keep warm.
- Add peppers to skillet; cook 5 min., stirring frequently. Stir in tomatoes and salsa. Return chicken to skillet; cover. Simmer on medium-low heat 10 min. or until done (165ºF).
- Top with cheese; cook, covered, 4 to 5 min. or until melted. Serve over rice.
Nutrition Facts : Calories 370, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 35 g
CHICKEN OLE CASSEROLE RECIPE
Chicken Ole Casserole is a delicious Mexican lasagna dinner that is layered with cheese and chicken mixture, corn tortillas, and your choice of toppings. This chicken dinner will be sure to spice up your family's mealtime!
Provided by Jocelyn @ Inside BruCrew Life
Categories Main Dishes
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spray a 9x13 dish with nonstick spray.
- In a bowl, combine the chicken, chilies, tomatoes, 1 cup broth, soups, and onion; set aside.
- Warm 10 tortillas in the microwave. Cut into wedges.
- Layer the tortillas on the bottom of a greased 9×13 pan. Spoon 1/2 cup of broth over the tortillas. You don't want to soak them, just a little to soften them up.
- Top with 1/2 the chicken mixture and sprinkle with 1/2 the cheese.
- Repeat layers, starting with 10 more tortillas warmed and cut in quarters. Spoon the remaining 1/2 cup of broth over the tortilla layer, then add the chicken mixture and cheese. Cover with foil that has been sprayed with nonstick spray.
- Bake for 45 minutes. Uncover and bake an additional 10 minutes. Broil for the last 2-3 minutes of the cooking time. Let sit 10-15 minutes before serving.
Nutrition Facts : Calories 221 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 15 grams fat, Fiber 0 grams fiber, Protein 16 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 654 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
CHICKEN OLé! (LOW FAT)
My family has loved this casserole for years. I don't remember where I got this, and I was surprised not to find this same one on Zaar, but it's so easy and tasty I thought I would share it. I've been unable to find Ore-Ida Cheddar Browns here lately, I don't know if they quit making them or what, so I just use plain hashbrown squares and sprinkle with cheddar cheese. I always double this recipe and use a 9X13, and still it never lasts long! It's one of those dishes that just doesn't seem lowfat. My husband calls it one of his "hurt me meals" because he always eats too much! Enjoy!
Provided by Chef PotPie
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350*.
- Arrange the 4 frozen Cheddar Browns in bottom of an 8" casserole sprayed with cooking spray.
- Add cooked chicken in an even layer.
- Mix together soup and canned tomato/jalapeno.
- Pour this mixture over chicken.
- Bake 40-45 minutes until potatoes are done and sauce in bubbly hot.
CHICKEN OLE
I found that is a great low fat recipe, that is also high in protein and low in carbs!! I got this from Low Fat, Low Calorie, Low Cholesterol Light Cooking Cookbook Special Notes: I used yogurt instead of sour cream and it tasted great! I also used parsley instead of chutney ..
Provided by qiltkitty
Categories Chicken
Time 25m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Combine salsa, mustard and lime in large container.
- Add chicken, turning to coat.
- Cover; marinate in refrigerator for at least 30 minutes.
- Melt margarine in large skillet over medium heat until foamy.
- Remove chicken from marinade; reserve marinade.
- Add chicken to skillet; cook about 10 minutes or until brown on both sides.
- Add marinade; cook about 5 minutes or until chicken is tender and marinade glazes chicken.
- Remove chicken to serving platter.
- Boil marinade over high heat for 1 minute; pour over chicken.
- Garnish with parsley.
- Serve with Sour Cream.
Nutrition Facts : Calories 364.6, Fat 14.6, SaturatedFat 3, Cholesterol 151, Sodium 857.1, Carbohydrate 4.7, Fiber 1.4, Sugar 1.7, Protein 51.8
CHICKEN OLE
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 Mexican Recipes
Time 1h25m
Yield 3
Number Of Ingredients 6
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
SPICY CHICKEN OLé
This is part of a 1300 calorie diet plan for dinner. Serve with Avocado Salad.
Provided by Christine Bronston @cdb0410
Categories Chicken
Number Of Ingredients 4
Steps:
- On a 12-inch-long sheet of heavy-duty aluminum foil, center skinless, boneless chicken breast.
- Top with 3/4 cup canned corn with peppers, 1/4 cup salsa, and 1 tablespoon fresh cilantro (optional).
- Fold foil into a packet. Bake on cookie sheet at 450 degrees F about 18 minutes.
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