Mexican Chicken Stuffing Food

FIESTA CHICKEN 'N' STUFFING

Steps:

• In a large bowl, combine eggs and milk. Stir in the stuffing mix, chicken, tomato, chilies and onions. , Transfer to a greased microwave-safe 9-in. pie plate. Microwave, covered, on high for 2 minutes; stir. Microwave for another 2 minutes; stir., Cook 1-1/2 to 2 minutes longer or until set and a thermometer reads 160°. Let stand for 5 minutes before serving. Garnish with sour cream and salsa if desired.

MEXICAN CORNBREAD STUFFING

Steps:

• Heat oven to 400°F. Grease 8-inch square pan with butter or cooking spray. In medium bowl, stir cornbread ingredients just until blended (batter will be lumpy). Pour into pan. Bake 16 to 18 minutes or until golden brown. Cool.
• Reduce oven temperature to 325°F. Grease 3-quart casserole with butter or cooking spray.
• Coarsely crumble cornbread onto large cookie sheet. Bake 20 minutes or until slightly dry. Remove cornbread from cookie sheet to large bowl; set aside.
• In 12-inch skillet, melt 1/4 cup butter over medium-high heat. Add onions, bell peppers, chiles, sage and oregano. Cook about 10 minutes, stirring frequently, until vegetables are softened. Add vegetable mixture to cornbread crumbs in bowl. Stir in thawed corn, corn chips and cilantro.
• In medium bowl, beat 3 eggs, the sugar, salt and pepper. Stir in cream corn. Add to vegetable-cornbread mixture; stir until blended. Spoon into casserole.
• Cover with foil; bake 30 minutes. Uncover; bake 20 minutes longer or until thoroughly heated and top is golden brown.

BOB'S MEXICAN STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• In a shallow bowl, mix the corn flakes, chili powder, and fajita seasoning. In a separate bowl, mix the red bell pepper, yellow bell pepper, orange bell pepper, mushrooms, and onion.
• Dredge the chicken in the corn flakes mixture to evenly coat. Sprinkle one side of each breast with 2 tablespoons Cheddar cheese, and layer with 1/4 the vegetable mixture. Top with equal amounts salsa. Carefully roll the breast halves over the filling. Seal seams with toothpicks, then dredge again in the corn flakes mixture.
• Arrange the rolled chicken breasts in the prepared baking dish. Bake 30 minutes in the preheated oven. Top with remaining cheese, and continue baking 10 minutes, or until chicken juices run clear and cheese is melted.

MEXICAN STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 400°F. Line large, rimmed sheet pan with foil. Place wire rack on top of foil. Spray with cooking spray.
• In medium bowl, mix pepper Jack cheese, cream cheese, chiles and 1 tablespoon of the taco seasoning mix. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/3 cup cheese mixture into pocket in each chicken breast. Secure with toothpicks.
• In small bowl, mix remaining taco seasoning mix and the olive oil. Place chicken on rack; brush with oil mixture.
• Roast uncovered 25 to 30 minutes or until stuffing reaches internal temperature of 160°F. Top chicken breasts with mozzarella cheese; bake 3 to 5 minutes or until cheese is melted. Top each breast with green onions and cilantro.

MEXICAN CHICKEN CASSEROLE

Steps:

• Boil the chicken until done. Pull apart. Keep the broth.
• Mix soups, salsa, and chilies together. Set aside.
• In 13x9 pan, layer half of the doritos, half of the chicken, half of the sauce, and then half of the cheese. Pour about 1/4 cup of the broth on top.
• Repeat ending with cheese and broth.
• Add on sliced jalapenos or black olive slices for presentation, if you wish.
• Bake at 350 for 30 minutes.

CHEESY CHICKEN & STUFFING BAKE

Steps:

• Preheat oven to 350 degrees. Lightly mist a 9x13 baking dish with cooking spray and set aside.
• Place the chicken breasts in a single layer across the bottom of the baking dish. Tear the cheese slices into pieces and use them to cover the breasts.
• In a mixing bowl, mix together the milk and cream of chicken soup until combined. Pour over the top of the chicken.
• In another mixing bowl, stir together the stuffing mix and melted butter until the stuffing is coated. Sprinkle the stuffing mix over the tops of the chicken.
• Place in the oven and bake uncovered for 35-40 minutes.

SOUTHWEST CORNBREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F. Place a large deep skillet over medium heat. Add the butter, onion, garlic, celery and chopped bell peppers. Saute and stir for 3-5 minutes, until soft. Then turn off the heat and salt and pepper to taste.
• Pour the Old El Paso Mexican Cooking Sauce into the skillet, followed by the green chiles, olives, cilantro, and dried stuffing. Stir to combine. Then toss in the shredded cheese, reserving a handful for the top.
• Spray a 9x13-inch baking dish with nonstick cooking spray. Then spoon the cornbread stuffing into the dish. Drizzle the stock over the top of the stuffing, covering the entire dish. Sprinkle the top with the remaining cheese and a little more cilantro.
• Bake for 30-35 minutes until the top is golden and the cheese has melted. Serve warm.

MEXICAN CHICKEN STUFFED BELL PEPPERS

Steps:

• Heat oven to 400ºF.
• Place bell pepper halves, cut sides up, in 13x9-inch baking dish. Bake 10 min.
• Meanwhile, cook onions in dressing in large nonstick skillet on medium heat 5 min. or until crisp-tender, stirring frequently. Remove from heat. Stir in chicken, stuffing, corn, jalapeño peppers and half the cheese.
• Spoon chicken mixture into pepper halves. Cover.
• Bake 15 min. or until filling is heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted.

MEXICAN CHICKEN CASSEROLE

Steps:

• Preheat oven to 350F.
• In a small bowl, combine all ingredients for homemade taco seasoning then set aside.
• Spray cooking spray in the bottom of a 9x13 pan.
• Add black beans, cover with a can of Rotel, then layer the chicken tenders on top, spaced evenly.
• Sprinkle on half of the taco seasoning, followed by the peppers and onions, and then sprinkle on the rest of the taco seasoning. Cover evenly with shredded cheese.
• Bake covered for 35-40 minutes, until the veggies are still a little al dente and the chicken temp reads 165F or higher. Garnish and enjoy!

MEXICAN GROUND BEEF STUFFING

Steps:

• Heat a small pan to medium/high heat, spray it with Pam, and toast the almonds on it until they are slightly browned.
• In the meantime, heat another small pan to medium/high heat, spray it with Pam, and sauté the can of tomatoes on it for about 7 minutes.
• As the almonds and tomatoes toast/sauté, heat the olive oil in a large sauce pan, and add the onion. When it is transparent, add the garlic and sauté for 2-3 minutes.
• Add the beef to the large sauce pan and mix it with the onion and garlic. Add the salt and black pepper too.
• Once the beef is no longer pink, add the tomatoes, almonds, raisins, olives, and cider. Make sure ingredients are all mixed together and then add the cumin.
• Cook for 10-15 more minutes, until beef is cooked through.

MEXICAN CHICKEN & STUFFING

Steps:

• Preheat oven to 350 degrees (f).
• Mix water and margarine in 13x9 baking dish until margarine is melted.
• Stir in the stuffing mix and 1/4 cup of the salsa.
• Arrange chicken over stuffing mix.
• Pour remaining salsa over chicken.
• Bake, covered, for 30 minutes, or until chicken is thoroughly cooked.
• Sprinkle cheese over top and bake uncovered an additional 5 minutes, or until cheese is melted.

MEXICAN CHICKEN CASSEROLE

Steps:

• Heat oven to 350 degrees.
• Stir in water, 1/4 cup of the salsa, margarine and vegetable/seasoning packet in 2-quart baking pan.
• Stir in stuffing crumbs to moisten.
• Arrange chicken over stuffing.
• Pour remaining salsa over chicken.
• Loosely cover pan with foil; bake 35 minute Sprinkle with cheese and melt.
• Serve.

MEXICAN CHICKEN CASSEROLE

Steps:

• Heat oven to 375ºF.
• Cook and stir chicken and cumin in nonstick skillet on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add Neufchatel; cook and stir 2 min. or until melted. Stir in beans and tomatoes.
• Spread 1/3 of the chicken mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover.
• Bake 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted.

CHICKEN WITH STUFFING

Steps:

• Place chicken in a greased 3-qt. slow cooker. Top with soup. In a bowl, combine the water, butter and stuffing mix; spoon over the chicken. Cover and cook on low for 4 hours or until chicken is tender.

30-MINUTE MEXICAN CHICKEN STUFFING SKILLET

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook 5 min. on each side or until chicken is done (165°F). Remove chicken from skillet; keep warm.
• Add water and pepper to skillet. Bring to boil. Add stuffing mix; stir until moistened. Return chicken to skillet.
• Spoon salsa over chicken; sprinkle with cheese. Cover. Cook on low heat 5 min. or until cheese is melted.

MEXICAN CORNBREAD STUFFING/DRESSING

Steps:

• corn bread: mix cornmeal, mayo, milk, 1 stick of butter, and 1 egg together. you may have to add some milk or not use the full cup, I generally just "eyeball" it till its the right consistency for cornbread. bake at 400 for approximately 30mins or until done all the way through. check with a toothpick to make sure.
• beef mixture: mix ground beef, chopped onion, and minced garlic together and cook over med/high heat until done. drain throughly and return to pan. add taco seasoning and water. mix well and simmer over low heat for 20 mins or until water cooks down.
• dressing: allow cornbread to cool. crumble cornbread thouroghly in a large mixing bowl. add rotel tomatoes, taco beef mixture, cream of mushroom soup, shredded fiesta cheese, 1 stick of butter, and 4 eggs. mix well and start adding beef broth until mixture reaches a slightly soupy consistency. you may use 2 cups, you may not. again just "eyeball" it. pour mixture into a greased pyrex dish and bake at 375 for about 45 mins to an hour. It may take more or less, just check with a toothpick to make sure its done.

MEXICAN CHICKEN CASSEROLE

Steps:

• Preheat oven to 400F.
• Prepare the rice according to the directions on the package.
• Dump the sour cream and taco seasoning into a large mixing bowl.
• Stir the sour cream and taco seasoning together well.
• Add the shredded chicken to the bowl and stir until all of the chicken is coated in the sour cream mixture.
• Add the Rotel and chopped green onions to the bowl and stir well.
• Add the shredded cheese to the bowl and stir well again.
• Dump the cooked rice into a greased 9 x 13 inch baking dish and spread it out evenly,
• Spoon the chicken mixture over the rice in the baking dish.
• Sprinkle the remaining cup of shredded cheese on top.
• Place the dish in the oven and bake until the casserole is bubbling and the cheese is starting to brown around the edges. 22-25 minutes.
• Remove the casserole from the oven and sprinkle the remaining green onions on top.
• Serve and enjoy!

CHICKEN STUFFING BAKE

Steps:

• Preheat the oven to 375 degrees F and spray a 9X13 baking pan with a non stick cooking spray.
• Cut the chicken into bite size pieces (approximately 1 inch pieces). Then spread the chicken pieces out evenly on the bottom of the 9X13 pan.
• Then sprinkle the salt and pepper on top of the chicken.
• In a mixing bowl, whisk together the cream of chicken soups and the milk. Spread this mixture over the chicken and then top with the stuffing mix evenly on top. Then pour the chicken broth over the stuffing mix and try to cover as much of it as possible.
• Cover the baking dish with foil and bake for 30 minutes. Then remove the foil and bake uncovered for 15 more minutes.
• Then remove from the oven and let sit for at least 10 minutes before serving.
• Serve warm and then enjoy!

CROCK POT CHICKEN AND STUFFING

Steps:

• Spray Crock Pot well with cooking spray.
• Dump diced onions and diced celery into the pot.
• Place the chicken thighs in a single layer on top of the onions and celery.
• Dump the cream of chicken soup into a mixing bowl.
• Add the water, Italian seasoning, salt and pepper to the bowl.
• Whisk well.
• Pour the soup mixture over the chicken thighs
• Pour the stuffing mix over the soup mixture.
• Pour the melted butter over the stuffing mix.
• Place the lid on the Crock Pot and set it to cook on HIGH for 4 hours.
• After 4 hours remove the lid and stir well, breaking up the chicken thighs.
• Serve and enjoy!