Mexican Fiesta Chicken Food

MEXICAN FIESTA RICE

Steps:

• Heat the oil in a large saucepan with a lid, then add the onion, pepper, garlic and cumin and sizzle gently for 8-10 mins until the vegetables are soft and golden. Stir in the tomato purée and smoked paprika and cook for 1 min, then stir in the rice.
• Pour over the stock, then cover and bring to the boil. Stir quickly, then cover again and place on the lowest heat possible. Simmer for 10 mins. Turn off the heat and leave, covered, for a further 10 mins. If serving straightaway, stir through the coriander and spring onions; alternatively, leave the rice to cool, chill, then re-fry before serving and stir the coriander and spring onions through at the end.

MEXICAN FIESTA CHICKEN

Steps:

• Sweat onions until soft.
• Add jalopenos, continue to cook for a minute or two.
• Add corn, both beans, tomatoes, salsa, seasonings.
• Cook for about an hour over med/low heat (should just be simmering.) Add cilantro, then taste. Adjust seasoning to your preference.
• Add chicken, simmer until chicken is cooked through.
• serve over brown rice. I personally like to put a tortilla in a bowl, then rice then top the rice. Garnish with cheese and sour cream.

FIESTA CHICKEN CASSEROLE

Steps:

• Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.
• Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.
• Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.
• Bake at 400 degrees F for 40 minutes or until the crust is golden brown.

MEXICAN FIESTA CHICKEN SALAD

Steps:

• Combine the chicken, beans, tomatoes, and corn in a large bowl. Set aside.
• Place the Greek yogurt OR mayonnaise, cilantro, and lime juice in a food processor or blender (on pulse mode) and pulse until mixed together. Stir the mayonnaise into the chicken mixture until thoroughly combined. Season to taste with the salt and pepper. Refrigerate for at least 2-3 hours for the flavor to develop more.
• Serve on bread, in a pita, or in a wrap.

MEXICAN CHICKEN

Steps:

• Dust chicken in flour, shake off excess and sprinkle with pepper.
• Heat oil in a large frying pan and brown chicken, then transfer to a casserole dish leaving oil behind.
• Add onions and garlic to the same pan and cook until tender.
• Add chillies, tomato, chicken stock, wine, chilli flakes and oregano and bring to the boil stirring occasionally.
• Pour over the top of the chicken in the casserole dish and bake for one hour at 180C (350F).
• Remove a little of the cooking liquid and mix through the cornflour.
• Stir through the corn, capsicum, olives and cornflour in the casserole dish. Season with additional pepper if desired.
• Bake a further 15 minutes or until thickened.

FIESTA CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F.
• Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.
• Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.
• Bake 15 to 20 min. or until heated through.

FIESTA CHICKEN CASSEROLE

Steps:

• Pour Water, Salsa and Pasta into Instant Pot Pressure Cooker.
• Place Chicken Tenders or Sliced Chicken Breasts on top of Pasta. Do Not Stir
• Sprinkle Cumin, Chili Powder and Garlic Powder on top of Chicken Breasts
• Close Lid and set to Manual Pressure Cook for 6 mins with a 6 minute natural release
• Remove Chicken and set aside.
• Stir Pasta
• Add Sour Cream
• Add Black Beans and Corn and Stir
• And 1 cup Mexican Blended Cheese and Stir
• Cut or shred Chicken and add to pasta and stir
• Place in casserole dish and sprinkle with remaining cheese. Bake at 350 for 5 mins or until cheese is melted.
• Garnish with Diced Tomatoes, cilantro, lime wedges, green onions and avocado

MEXICAN FIESTA

Steps:

• Grill chicken breast all the way until cooked.
• While chicken is cooking, heat up salsa on stove.
• Place refried beans in a microwave safe bowl and heat about 1 minute or until hot.
• Once chicken is no longer pink, slice into strips and mix into the salsa.
• Place the lettuce shreds on plate, and layer the hot beans on top.
• Top the beans with the chicken salsa mixture and spoon on the sour cream on to.
• Serve with a side of your favorite rice and garnish with sliced green onion.

MEXICAN CHICKEN

Steps:

• Cook the chicken in broth or water in a frying pan until done. Shred and set aside.
• In a large mixing bowl, add Cream of Chicken, Cream of Mushroom, Rotel Tomatoes, and can of milk. Wisk until fairly smooth.
• Crumble Dorritos while still in the bag.
• In a buttered casserole dish, place a layer of the soup mix (don't use all of it).
• Next add a layer of the crumbled dorritos.
• Then add a layer of the chicken.
• Repeat layers until all gone.
• Cover dish with aluminum foil and bake in 375 degree oven for 45-50 minutes.
• Remove from oven and remove the foil. Sprinkle a generous amount of the mild cheddar cheese over the top and return to oven, uncovered, and bake until the cheese is hot, melted, and bubbly. Let stand 2-3 minutes and then enjoy!

SOUTHWESTERN FIESTA CHICKEN

Steps:

• Add the rice, water, salt, lime juice, and cilantro to a medium pot. Stir well. Bring to a boil, then cover, reduce heat to low, and simmer for 14 minutes. Set aside and keep covered.
• Meanwhile, cut the chicken into bite-sized pieces. Season with half of taco seasoning. In a very large skillet or dutch oven, heat the olive oil over medium-high heat. Add the chicken in a single layer and cook for 5 minutes, until golden brown, flipping once halfway through. Remove to a plate and set aside.
• In the same skillet, increase the heat to high, and add the onions, bell peppers, corn, and remaining taco seasoning. Cook, stirring occasionally, until veggies are slightly blackened. Decrease heat to low, add garlic, and stir until combined and fragrant, about 30 seconds.
• Add the drained black beans and tomatoes, rice, and chicken. Stir all to combine. Garnish with extra chopped cilantro and top with diced avocado. Serve and enjoy!! :)