Quick And Easy Mexican Chicken Food

QUICK AND EASY MEXICAN CHICKEN

Quick and Easy Mexican Chicken image

An easy entree with Mexican flair! Serve over rice or buttered noodles.

Provided by Karen Taylor

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

4 skinless, boneless chicken breasts
cooking spray
1 clove garlic, minced
1 pinch salt
1 pinch ground black pepper
1 pinch ground cumin
1 cup salsa
1 cup shredded Cheddar cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.
Transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 4.9 g, Cholesterol 98.1 mg, Fat 11.1 g, Fiber 1.1 g, Protein 35.4 g, SaturatedFat 6.4 g, Sodium 641.3 mg, Sugar 2.1 g

QUICK AND EASY MEXICAN CHICKEN CASSEROLE

Quick and Easy Mexican Chicken Casserole image

Oh this is so quick and easy to make. I have also had it with corn tortilias instead of flour (had to cook them a bit longer) Hopefully you enjoy this as much as we do!

Provided by Loves2Teach

Categories Whole Chicken

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 packet flour tortilla
1 cup Ro-Tel tomatoes and onions
1 fryer chicken
1 cup cream of chicken soup
1 cup cream of mushroom soup
1 onion, chopped
1 teaspoon garlic salt
1 teaspoon chili powder
1/2 lb cheddar cheese

Steps:

Broil chicken until tender.
Remove, reserving broth.
Remove skin and ones from chicken and cut into bite sized pieces.
Grate Cheese and mash Tomatoes.
Combine chicken, Onions, Cheese, Garlic Salt, Chili powder and Tomatoes.
Drop tortillas into boiling chicken broth until softened.
Line large baking dish with softened tortillas.
Add chicken mixture.
Pour the 2 cans of soup over the chicken.
Bake at 350 degrees for 35 minutes or until bubbly and hot.

Nutrition Facts : Calories 1065.2, Fat 45.8, SaturatedFat 16.6, Cholesterol 130.7, Sodium 2073.6, Carbohydrate 106, Fiber 6.3, Sugar 5.5, Protein 54.3

QUICK MEXICALI CHICKEN CASSEROLE

Quick Mexicali Chicken Casserole image

This was an "accidental" recipe because I had to come up with something quick for dinner--my family absolutely flipped over it! This yummy, cheesy, gooey, Mexican-inspired chicken casserole is warm and comforting and perfect served with rice. You and your family will love it... try it and let me know what you think!

Provided by Mo

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 6

Number Of Ingredients 9

Ingredients

1 (10.5 ounce) can condensed cream of chicken soup, undiluted
1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL® Original), drained
½ cup sour cream
2 tablespoons milk
1 ½ tablespoons taco seasoning mix
¼ teaspoon cayenne pepper
3 cups cubed cooked chicken
2 cups shredded Cheddar cheese, or more to taste
1 cup crushed tortilla chips

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine soup, diced tomatoes with chiles, sour cream, milk, taco seasoning, and cayenne pepper in a bowl. Add chicken and 1/2 of the cheese. Just before baking in the oven, add crushed tortilla chips and combine evenly. Put in a baking dish and sprinkle with the remaining cheese.
Bake, uncovered, in the preheated oven until hot, bubbly, and cheese is melted, about 40 minutes.

Nutrition Facts : Calories 438.4 calories, Carbohydrate 11.3 g, Cholesterol 113.6 mg, Fat 28.5 g, Fiber 0.7 g, Protein 33.2 g, SaturatedFat 14.6 g, Sodium 1036.1 mg, Sugar 1.2 g

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