Make Ahead Mexican Chicken Oamc Food

MEXICAN CHICKEN- OAMC

Steps:

• In a large Dutch oven, cook the onion and garlic in oil until tender.
• Add in all ingredients (including spices) except for chicken. Bring to a boil.
• Reduce heat and simmer 10 minutes, stirring occasionally.
• Add the cooked chicken; continue simmering another 10 minutes or until the chicken is heated through and the barley is tender.
• To freeze: cool, spoon into quart-sized freezer bags, label, and freeze flat.
• To serve: Thaw chicken mixture. Heat in a skillet until hot. Serve over corn tortilla chips or scoop into flour tortillas, fajita-style.
• Note: If you choose to use regular barley rather than quick cooking barley, you'll want to cook it ahead of time, which takes about an hour. Follow the directions on the box.

MAKE-AHEAD MEXICAN CHICKEN (OAMC)

Steps:

• Write "Mexican Chicken - 400 degrees F for 45 min, then melt cheese on top" on the outside of a Ziploc bag.
• Place the chicken in a freezer bag.
• Add all of the ingredients to the freezer bag, except the cheese.
• Coat the chicken well, squeeze all of the air out of the bag, and freeze.
• When you are ready to make the chicken, defrost the chicken in the refrigerator for 24 hours (this also marinates the chicken in the salsa).
• Preheat the oven to 400 degrees F (as you have written on your bag, so you wouldn't forget!).
• Lightly spray a 9x13 pan with cooking spray. Place the chicken in pan, and pour the sauce over the chicken.
• Bake, uncovered, for 45 minutes.
• Sprinkle cheddar cheese on the top, and put back into the oven, until the cheese melts (the broiler would be a good alternative for this step too).

MEXICAN CHICKEN WITH BLACK BEANS **CROCK POT** OAMC

Steps:

• In a large freezer bag combine and mix well: chicken, broth, and taco seasoning.
• Seal the bag.
• In a large freezer bag combine: black beans, red onion, chili powder and cumin.
• Seal the bag.
• In a quart size freezer bag add: cilantro (if using) lime juice and salt to taste. Seal the bag.
• Print recipe, insert 3 bags (and recipe) into a large freezer bag. To that bag you have the option of adding the tortillas at this time. I do, so I have everything on hand. Seal the bag.
• To cook:.
• Thaw completely.
• Place chicken, taco seasoning, and chicken broth, into a slow cooker and cook till tender and easy to shred, about 5-7 hours on low.
• Shred the chicken meat.
• Heat a large skillet over medium-high heat, then film with a little oil; stir-fry bean mixture until heated through, about 3 to 4 minutes.
• Toss bean mixture with chopped cilantro, lime juice and salt to taste. Serve shredded chicken and beans on warmed tortillas; garnish with salsa.

MAKE-AHEAD SMOKY CHIPOTLE CHICKEN CHILI - OAMC

Steps:

• Cook and stir first 3 ingredients in large nonstick skillet on high heat 8 to 10 minute or until chicken is done. Add tomatoes, beans, green peppers, barbecue sauce, chili powder and chipotle chile pepper; mix well. Bring to boil; simmer on medium-low heat 25 min., stirring occasionally. Cool completely.
• Spoon chili into freezer container; freeze up to 1 month.
• Thaw chili in refrigerator overnight. When ready to serve, bring to boil in saucepan, then simmer on medium-low heat 10 to 15 minute or until heated through, stirring occasionally. Stir in cilantro just before serving. Top with cheese and green onions.

MAKE AHEAD BEAN BURRITO OR TACO FILLING (OAMC)

Steps:

• Combine rice, water and seasonings in a saucepan, and bring to a boil.
• Reduce heat to low, cover, and simmer for 35-40 minutes, or until tender. All the water might not be evaporated. Don't worry about this.
• Remove from heat, and cool.
• Place black beans and pinto beans into a colander or strainer, and rinse.
• Transfer to a large bowl. Add corn, onion, spices and salsa, and toss to mix.
• Mix in rice and cheese.
• Fill quart-sized freezer bags with 3 cups of this mixture. That works best for our family of 5. Freeze.
• Defrost and heat through before filling tacos or burritos. 1/2 cup serving per taco-sized tortilla works very well. Serve with sour cream and/or salsa, and fresh cilantro.