CHICKEN ENCHILADA CASSEROLE I
A delicious recipe that is easy to make, and can be prepared the day before and baked the next day. These enchiladas are almost like a Mexican lasagna!
Provided by PANZER33
Categories World Cuisine Recipes Latin American Mexican
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
- In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!
Nutrition Facts : Calories 532.8 calories, Carbohydrate 30.5 g, Cholesterol 139.2 mg, Fat 24.9 g, Fiber 3.6 g, Protein 46.6 g, SaturatedFat 12.1 g, Sodium 2042.9 mg, Sugar 2.2 g
CHICKEN ENCHILADA CASSEROLE
This recipe appears by special request. Creamy chicken and green chilies I use the regular sized tortillas.. not the large ones.I overlap the tortillas to make the layer. I make it up in an oblong serving dish, I think it is about a 9 1/2 inch by 11 inch pan. But any size you would put 1 full cake mix into will work well . I love this recipe.
Provided by TammieV
Categories Chicken
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place Chicken in large saucepan and cover with water.
- Sprinkle in a handful of oregano,add garlic powder and salt.
- Boil about 20 minutes and shred from bones.
- Save broth.
- Mix soups, sour cream & chiles in large pan.
- Add only enough broth to slightly thin.
- Re-season as needed.
- Simmer on low 15 minutes.
- Add chicken and diced onion.
- In casserole dish, arrange 6 Tortillas flat across bottom, spoon in 1/2 the sauce, sprinkle 1/2 the cheese.
- Repeat- Tortillas, sauce and cheese.
- Bake in 350 degree oven for 20 minutes.
"UNA DE CADA" ENCHILADA CASSEROLE
Provided by Sunny Anderson
Categories main-dish
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 32
Steps:
- Make the enchilada sauce: In a medium pot over medium heat, combine the oil, onion, a pinch of salt and a few grinds of pepper. Cook until the onion is tender, about 6 minutes. Raise the heat to medium high and add the tomato paste; stir with a wooden spoon and cook until it deepens in color, 3 minutes. Add the garlic, cumin and thyme. Cook, stirring, until combined and fragrant, about 1 minute, then add the crushed tomatoes and beef broth. Bring to a boil, then reduce to a simmer and cook, covered, for 20 minutes. Cover and keep warm over low heat.
- Cook the beef: Preheat the oven to 350 degrees F. In a large straight-sided pan, heat the olive oil over medium-high heat. Add the onion and green and red bell peppers. Sprinkle with a nice pinch of salt and cook until the onion and peppers are tender but not browned, about 6 minutes. Add the garlic and cook until fragrant, about 1 minute more. In this order, add the beef, onion powder, cumin, thyme, Sazon, tomatoes and broth, allowing time between each addition to stir and blend. Cook for another 8 to 10 minutes, stirring to break down the beef into bits. When the beef is cooked through, taste and season with a pinch of salt and a grind or two of pepper. (Sazon adds salt, so be careful not to over-season.) Set aside.
- Prepare the chicken layer: In a large bowl, toss together the shredded chicken, 1/2 cup of the enchilada sauce and the cheddar and pepper jack cheeses. Set aside.
- Assemble and bake the casserole: Use the butter to coat the bottom and sides of a deep 13-by-9-inch baking dish. In a small bowl, toss the shredded cheeses together. Pour 1 cup of enchilada sauce into the prepared dish. One at a time, dunk the tortilla slices in the still-warm enchilada sauce in the pot and layer them on the bottom of the dish using the straight edges to line the sides, overlapping where needed and covering the entire bottom of the dish. Next, add 1/2 cup of the shredded cheese blend, all of the beef, another 1/2 cup of the shredded cheese blend, a new layer of tortillas dunked in the enchilada sauce, all of the chicken and a final layer of tortillas dunked in the enchilada sauce. Pour the rest of the sauce over all of the layers and top with the remaining shredded cheese blend. Bake until the cheese is melted and the sauce bubbles, about 30 minutes. Let it rest a bit before you slice it, just like lasagna.
CHICKEN ENCHILADA CASSEROLE II
A great enchilada recipe for a hot summer night, and all you have to do is pair it with a salad and rice! It's best when you let it cool and set for a bit (but my sister likes it best piled on top of tortilla chips). Serve with Mexican rice and a salad if desired.
Provided by Anya
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.
- Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.
- Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!
Nutrition Facts : Calories 537.3 calories, Carbohydrate 39.9 g, Cholesterol 94.9 mg, Fat 28.1 g, Fiber 3.3 g, Protein 31.4 g, SaturatedFat 14.8 g, Sodium 1130.5 mg, Sugar 3.4 g
CHICKEN-CHILE ENCHILADA PIE
Enchilada flavors mix up into an easy one-dish supper bake.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Place sheet of foil on lower oven rack to catch any drips. Heat oven to 400°F. In 10-inch skillet, mix chicken, chiles and enchilada sauce. Cook over medium-high heat 3 to 4 minutes, stirring occasionally, until hot and bubbly. Pour into ungreased 9-inch glass pie plate.
- In medium bowl, stir Bisquick mix, cornmeal, milk and egg until blended. Stir in corn. Spoon over chicken mixture.
- Place pie plate on rack above foil. Bake 22 to 27 minutes or until toothpick inserted in topping comes out clean. Top with cheese and tomato. Let stand 5 minutes before serving.
Nutrition Facts : Calories 290, Carbohydrate 29 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 6 g, TransFat 0 g
EASY CHICKEN ENCHILADA PIE BAKE
Easy Chicken Enchilada Pie Bake is a one pot layered chicken enchilada casserole that is bursting with cheesy green chile and chicken enchilada flavor!
Provided by Courtney O'Dell
Categories Main Dish
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Line a casserole dish with parchment paper.
- Lay half the tortillas down as the bottom layer, spaced out in two rows, to cover the bottom of the pan.
- Add peppers and onions, spread around the bottom.
- Add beans, sour cream, chicken, and green chile enchilada sauce, in layers.
- Place rest of tortillas on the top, spaced out in two rows.
- Smother with additional green chile enchilada sauce.
- Top with cheese and olives.
- Bake 30-40 minutes, until sauce is bubbling and cheese is melted.
- Top with green onions.
- Let cool 5 minutes before serving.
Nutrition Facts : Calories 264 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fiber 4 grams fiber, Protein 12 grams protein, SaturatedFat 7 grams saturated fat, Sodium 249 grams sodium, Sugar 1 grams sugar
BISQUICK CHICKEN ENCHILADA BAKE
Bisquick Chicken Enchilada Bake is a delicious casserole made with rotisserie chicken, taco seasoning, enchilada sauce and mozzarella cheese.
Provided by Brandie @ The Country Cook
Categories Main Course
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 375F degrees. Spray a 9x13-inch baking dish with nonstick cooking spray.
- In a medium bowl, combine Bisquick mix with water. Stir well (batter will be lumpy.)
- Pour into baking dish and spread out evenly.
- Using the same bowl (so as not to make any more dirty dishes than is necessary), combine enchilada sauce, cream of chicken soup, diced chicken, taco seasoning and 1 cup shredded cheese.
- Combine well then evenly spread over the Bisquick layer.
- Top with remaining shredded cheese.
- Bake uncovered for 30 minutes, until bubbly and golden around the edges.
Nutrition Facts : Calories 399 kcal, Carbohydrate 30 g, Protein 20 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 58 mg, Sodium 1639 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
CHICKEN ENCHILADA CASSEROLE
This easy Chicken Enchilada Casserole is layers of soft tortillas, spicy chicken, melted cheese, and a rich, red enchilada sauce.
Provided by Kat Jeter & Melinda Caldwell
Categories Main
Time 1h5m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Place shredded chicken, onions, taco seasoning and ¼ cup of water into a skillet and cook over medium high heat for 5 minutes until the liquid has mostly disappeared.
- In a greased, 11x9 casserole dish add ½ cup of the enchilada sauce to the bottom and then place two tortillas on top of it so that they cover the bottom of the dish.
- Place 1/3 of the chicken on top of the tortillas, followed by ½ cup of the enchilada sauce, and 1 cup of cheese.
- Repeat steps to create two more layers.
- Place the final two tortillas on top and pour remaining enchilada sauce over it followed by cheese.
- Cover with aluminum foil and bake for 30 minutes. Remove the cover and continue to bake for 10 minutes.
Nutrition Facts : ServingSize 1 slice, Calories 443 kcal, Carbohydrate 22 g, Protein 28 g, Fat 27 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 104 mg, Sodium 1437 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 14 g
CHICKEN ENCHILADA CASSEROLE
Steps:
- Spray 9×13 pan with cooking spray. Place as many Chicken Breast in the pan that your family will eat. Then pour can of Enchilada Sauce over the top
- Cover with foil and cook for 1-2 hours at 400 degrees. This is so that the chicken gets really tender and you can shred.
- Remove and shred Chicken
- Now top with the 3 cups of cooked rice...spread evenly over the chicken and sauce.
- Then top with Tortilla Chips and Cheese
- Now pop into the oven just until Cheese melts!
- There you have it! Chicken Enchilada Casserole!
KETO CHICKEN ENCHILADAS | CHICKEN ENCHILADA CASSEROLE
This pressure cooker Chicken Enchilada Casserole is so perfect for a busy day! Put everything into the pressure cooker, and then broil the cheesy topping.
Provided by Urvashi
Categories Main Courses
Time 25m
Number Of Ingredients 6
Steps:
- Throw everything except tortillas and cheese into a Instant Pot and cook for 15 minutes at High Pressure, and quickly release pressure.
- Remove chicken, shred, put back into pot.
- Gently mix in cut tortillas and pour into baking dish.
- Top with cheese and either bake or broil until cheese melts and is lightly browned and bubbly.
Nutrition Facts : Calories 179 kcal, Carbohydrate 13 g, Protein 14 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 43 mg, Sodium 177 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CHICKEN TORTILLA CASSEROLE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h30m
Yield 12 to 16 servings
Number Of Ingredients 32
Steps:
- Cook the rice according to the package directions. Set aside.
- Preheat the oven to 375 degrees F.
- In a large skillet over medium-high heat, heat 2 tablespoons of the oil and add the tomatoes, garlic and onions. Stir and cook for a minute or 2. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. Stir and cook the mixture for another minute or 2 in order to release the flavors. Transfer the mixture to a bowl and set aside.
- In the same skillet, heat the remaining 2 tablespoons oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and some salt and pepper and cook until the chicken is deep golden brown and done in the middle, 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Allow the sauce to boil until reduced by half, about 2 minutes. Stir in the pinto and kidney beans and set aside.
- To assemble, pour half of the jar of salsa verde (about a cup) in the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Layer half of the tortillas on top of the salsa verde, overlapping the edges. Spoon the rice over the tortillas, spread the tomato mixture over the rice then sprinkle the corn over the tomatoes. Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the Enchilada Sauce. Next, add the remaining tortillas in a layer, pour on the rest of the salsa verde and Enchilada Sauce and sprinkle on the rest of the cheese.
- Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until hot and bubbly, 15 to 20 minutes. Allow the casserole to sit for a few minutes before serving up to ensure it holds together. Serve with sour cream and cilantro for topping.
- Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cube and some salt and pepper and cook until the spices darken and their flavors are released, about 2 minutes. Sprinkle in the flour, stir to combine and cook it for another minute. Add the stock and stir to combine, then allow the liquid to thicken. Add the tomato sauce and 1 1/2 cups water and bring to a boil. Cook until the sauce is nice and thick and reduced by about a third, 5 to 10 minutes.
- Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (Alternatively, you can transfer it to a blender to puree it; just make sure the sauce is cooled, as blending hot liquids is dangerous!)
- The sauce will keep in the refrigerator for up to a week and can also be frozen! Just reheat the sauce in a saucepan or skillet for whatever recipe calls for it.
CHICKEN ENCHILADA CASSEROLE
This has to be the easiest casserole you will ever make.
Provided by April Alvarez
Categories Casseroles
Number Of Ingredients 9
Steps:
- 1. In 2 quart pan melt butter and cook onion until light brown,add garlic chill's soup,chicken and other seasonings. Mix well.
- 2. Spray a small baking dish, I and spray light coat of non-stick cooking spray, lay uncooked tortilla in bottom add big spoonful of soup mixture then some cheese, then another layer of totilla and soup and cheese, repeat until all is gone,end your top layer with soup mixture.
- 3. bake at 400 degrees for 30-40 minutes. I add more cheese on top. PICTURE IS NOT MINE.
PARTY CHICKEN ENCHILADA CASSEROLE
Make and share this Party Chicken Enchilada Casserole recipe from Food.com.
Provided by Karen From Colorado
Categories Chicken
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan cook onion and green pepper in the 2 tablespoons of butter until tender.
- Combine onion mixture in a bowl with chopped chicken and green chili peppers.
- Set aside.
- For sauce, in the same pan melt 3 tablespoons butter.
- Stir in flour, coriander and salt.
- Stir in chicken broth all at once.
- Cook and stir till thickened and bubbly.
- Remove from heat.
- Stir in sour cream and 1/2 cup of the cheese.
- Stir 1/2 cup of the sauce into the chicken mixture.
- Fill each tortilla with about 1/4 cup of the chicken mixture.
- Roll up and arrange in a 13x19x2 baking dish.
- Pour remaining sauce over and sprinkle with remaining cheese.
- Bake, uncovered in a 350 oven about 25 minutes or until bubbly.
- Can be made ahead of time and frozen. Place a large sheet of heavy duty foil in your baking dish with enough foil over the end to fold up and over the frozen casserole. Make the casserole up until you are ready to bake it. Freeze it solid. Remove frozen casserole from your dish and encase in the excess foil for storage. This frees up the dish for other meals. When you wish to heat it, remove foil from the still frozen casserole, and place back into the dish that you froze it in initially to thaw; bake as directed.
IMPOSSIBLE CHICKEN ENCHILADA CASSEROLE
Great recipe from my friends in Albuquerque, New Mexico.
Provided by Pat Duran
Categories Casseroles
Time 50m
Number Of Ingredients 12
Steps:
- 1. Heat oven to 400^. Generously grease a 9x13-inch baking pan.
- 2. Combine enchilada sauce and sour cream in a medium bowl. Set aside
- 3. Combine chicken, onion and garlic in a large skillet and saute until tender. Stir in oregano leaves and chilies. Sprinkle crushed tortilla chips evenly in prepared pan.
- 4. Spread with 1/3 of the enchilada mixture. Top with 1 cup of the cheddar cheese. Spread with 1/2 the chicken mixture. Repeat.
- 5. Beat milk, eggs and Bisquick until smooth, about 15 seconds in blender on high or 1 minute with hand beater. Pour into pan over cheese.
- 6. Bake until knife inserted in center comes out clean, about 25-30 minutes. Sprinkle with a little more cheese and bake 3-5 minutes until cheese is melted. Cool at least 10-15 minutes, before serving.
- 7. Serve with chopped tomato, shredded lettuce , sour cream and black olives. Enjoy!
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4.8/5 (6)Category Main DishCuisine American, MexicanEstimated Reading Time 4 mins
- Make the rice by pouring rice into a medium saucepan with 2 cups water, 1/2 teaspoon cumin, chili powder, and salt. Bring to a boil, cover, reduce heat to low, and cook for about 15 minutes until all water has been absorbed or evaporated. Fluff and stir rice, and set aside.
- Make the sauce by combining salsa verde, avocados, sour cream, jalapeno (optional), and remaining 1/2 teaspoon of cumin in a blender. Blend until smooth.
- Mix a scoop of the sauce with the shredded chicken in a small mixing bowl, just enough to give the chicken a bit of favor.
- Spoon another scoop of the sauce into the bottom of the pan, just enough to give the bottom a light coating. Cover the bottom a 9x13 pan with tortillas, cutting them in half as necessary. Cover the base with some of the avocado cream sauce. Sprinkle a light layer of cheese over the tortilla base.
CHICKEN ENCHILADA CASSEROLE - EASY 4 INGREDIENT RECIPE!
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4.8/5 (5)Total Time 45 minsCategory Main DishCalories 353 per serving
- Place a few spoonfuls of the enchilada sauce in the bottom of an 8x8-inch baking dish and spread to evenly cover the bottom of the dish. Lay 2 tortillas over the sauce, cutting them in half as needed to make them fit evenly.
- Put ⅓ of the chicken on top of the tortillas, followed by ¼ of the cheese and ¼ of the remaining enchilada sauce. Repeat the layers twice more: tortillas, chicken, cheese, sauce. For the top layer, use the last 2 tortillas, the rest of the sauce, and finally the remaining cheese on top.
- Cover the dish with foil that is lightly greased with cooking spray (to prevent the cheese from sticking to the foil). Bake in the preheated oven for 25 minutes. Then uncover and bake for 5 to 10 minutes more, until sauce is bubbly and cheese just begins to brown.
CHICKEN ENCHILADA CASSEROLE - FOOD FOLKS AND FUN
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- Bake covered for 20 minutes. Then, uncover and bake an additional 5-10 minutes or until bubbly and the cheese is melted.
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- Stir in taco seasoning, chicken and black beans with ⅔ cup water. Bring to a boil, reduce heat and simmer 5 minutes or until thickened.
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- Shred 1 lb. of cooked chicken breast. Set aside. {I poached mine but you could use rotisserie if you’re looking for a time saver}
- Heat a large skillet to medium high heat. Add coconut oil, once melted add 1 cup of chopped yellow onion. Saute until translucent, about 3-4 minutes.
- Next add minced garlic cloves, saute for 30 seconds. Add in ground coriander, ground cumin, salt, and pepper. Stir and then add in chicken stock and green chilies.
EASY CHICKEN ENCHILADA CASSEROLE - A GREAT USE FOR ...
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Servings 6Calories 343 per servingEstimated Reading Time 5 mins
- Preheat the oven to 350°F. Coat a 9 inch square baking pan with non stick cooking spray, set aside.
- Spread 1/4 cup of enchilada sauce over the bottom of the baking dish. Layer 4 halves of tortilla over the sauce so that the bottom of the pan is covered.
- Layer 1/3 of the chicken, 1/3 of the refried beans, 1/2 cup of the cheese and 1/3 cup of enchilada sauce over the tortillas.
- Place a second layer of tortillas on top and layer 1/3 of the chicken, 1/3 of the beans, 1/2 cup of the cheese and 1/3 cup enchilada sauce over the tortillas. Repeat one more time for a third layer.
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Reviews 18Servings 12Cuisine MexicanCategory Main Dish
- Melt butter in olive oil over medium heat in a large saucepan. Add onion and sauté 3 minutes. Sprinkle in flour and garlic and cook for 2 minutes (it will be thick). Reduce heat to low and slowly whisk in chicken broth, followed by salsa verde, green chilies, chicken bouillon and spices. Bring to a boil then reduce to a simmer until thickened. Remove from heat and stir in sour cream until combined.
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Ratings 2Total Time 2 hrs 10 minsCategory Main CourseCalories 310 per serving
- Add peppers, onions, garlic, and a drizzle of olive oil to a large roasting pan. Toss gently. Lay chicken breasts over top of peppers and onions, season with salt and pepper.
- Cover tightly with foil and bake on center rack of oven at 425 degrees for about 1 hour, until chicken is cooked through and peppers and onions are soft.
- Drain off excess liquid (or save to use as the broth base in Black Bean Soup or Tortilla Soup!), and place peppers, onions, and garlic in a large bowl.
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- Add the chicken in a baking dish and pour the vegetable oil over it. Season it with salt and pepper.
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- 2. Whisk together the tomato sauce, tomato paste, chicken broth, salt, chili powder, cumin, oregano, and pepper, until smooth.
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- Place enchilada sauce in a deep skillet and heat until bubbly. Cut chicken breast lengthwise in about ½ inch thick slices, season with salt and pepper to taste and place in enchilada sauce. Cover and cook on medium heat until it cooked trough (it takes about 15-20 minutes).
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5/5 (1)Total Time 55 minsCuisine American, SouthwesternCalories 157 per serving
- Season your Bone-in, Skin-on Chicken Thigh (4) liberally with Salt (to taste) and Ground Black Pepper (to taste) on each side. Pop those into a warm pan over medium-high heat for 5 minutes each side.
- Once the thighs have a golden-delicious color to their skin, place the pan into the oven and bake the thighs for about ten minutes until cooked through.
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4/5 (97)Total Time 1 hr 5 minsServings 4Calories 371 per serving
- Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 4 minutes on each side. Place skillet in oven; bake at 425° for 10 minutes or until done. Remove chicken from pan; let stand 15 minutes. Remove meat from bones; shred. Discard bones. Place chicken in a medium bowl. Add 1 1/2 tablespoons cilantro, corn, and next 5 ingredients (through black pepper) to chicken; toss to combine.
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