EL POLLO CINCO DE MAYO - SLOW COOKER MEXICAN CHICKEN
This slow cooker recipe is packed with yumminess! You can either serve it over rice or in a tortilla with avocado, sour cream (crema) and shredded cheese. VIDEO https://www.youtube.com/watch?v=2elB4Tw2yfU
Provided by CLUBFOODY
Categories Mexican
Time 9h10m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In the crock pot, combine all ingredients except chicken breasts. Season chicken and lay atop the beans mixture. Cook on Low for 9 ½ hours or High for 6 hours.
- About ½ hour before the end of cooking time, remove chicken from slow cooker and shred into strands. Return chicken to crock pot and stir into beans mixture. Continue cooking for 30 minutes more. Serve over Mexican rice or tortillas with grated cheese and sour cream.
- Note: Cut cooked chicken breasts in half and place them in the bowl of stand mixer with the paddle attached. Run on medium (6) speed for 15 to 20 seconds or until chicken is well-shredded. For hand mixer, cut chicken into smaller pieces.
Nutrition Facts : Calories 236.1, Fat 5.9, SaturatedFat 1.6, Cholesterol 30.9, Sodium 384.6, Carbohydrate 30.7, Fiber 7.6, Sugar 1.5, Protein 18.4
EL POLLO CINCO DE MAYO - SLOW COOKER MEXICAN CHICKEN
This slow cooker recipe is packed with yumminess! You can either serve it over rice or in a tortilla with avocado, sour cream (crema) and shredded cheese. VIDEO https://www.youtube.com/watch?v=2elB4Tw2yfU
Provided by CLUBFOODY
Categories Mexican
Time 9h10m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In the crock pot, combine all ingredients except chicken breasts. Season chicken and lay atop the beans mixture. Cook on Low for 9 ½ hours or High for 6 hours.
- About ½ hour before the end of cooking time, remove chicken from slow cooker and shred into strands. Return chicken to crock pot and stir into beans mixture. Continue cooking for 30 minutes more. Serve over Mexican rice or tortillas with grated cheese and sour cream.
- Note: Cut cooked chicken breasts in half and place them in the bowl of stand mixer with the paddle attached. Run on medium (6) speed for 15 to 20 seconds or until chicken is well-shredded. For hand mixer, cut chicken into smaller pieces.
Nutrition Facts : Calories 248, Fat 5.9, SaturatedFat 1.6, Cholesterol 30.9, Sodium 150, Carbohydrate 33.5, Fiber 8.3, Sugar 4, Protein 19
SIMPLE PERFECT ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
- While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
- In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
- Preheat the oven to 350 degrees F.
- Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
- Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
- Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.
SLOW COOKER SHREDDED MEXICAN CHICKEN
Slow cooker Mexican-style shredded chicken. Perfect for tacos, quesadillas, and many other Mexican dishes!
Provided by mrlkn
Categories World Cuisine Recipes Latin American Mexican
Time 4h20m
Yield 6
Number Of Ingredients 9
Steps:
- Mix chile powder, paprika, onion, garlic, and cumin together in a small bowl.
- Pat chicken dry with paper towels. Lightly coat with olive oil and season with salt and pepper. Coat all sides of chicken with seasoning mix.
- Pour 1/2 of the salsa in a slow cooker and spread to cover the bottom. Place chicken on top and cover with remaining salsa.
- Cook on Low for 6 to 8 hours or on High for 4 hours, until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Shred chicken with tongs and stir thoroughly so it can absorb remaining juices in the slow cooker.
Nutrition Facts : Calories 177.8 calories, Carbohydrate 5.5 g, Cholesterol 68.3 mg, Fat 5.1 g, Fiber 1.5 g, Protein 27 g, SaturatedFat 1.1 g, Sodium 635.4 mg, Sugar 2.4 g
CHICKEN MOLE
If you're not familiar with chicken mole (pronounced mo-LAY), don't be afraid of this versatile Mexican sauce. I love sharing this chicken mole recipe because it's a great one to experiment with. -Darlene Morris, Franklinton, Louisiana
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Sprinkle chicken with salt; place in a 5- or 6-qt. slow cooker. Place the tomatoes, onion, chiles, almonds, raisins, chocolate, oil, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken., Cover and cook on low for 6-8 hours or until chicken is tender; skim fat. Serve chicken with sauce, and sprinkle with cilantro if desired. , Freeze option: Cool chicken in mole sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet or Dutch oven until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 311 calories, Fat 18g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 378mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.
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