Quick Mexican Chicken Food
QUICK AND EASY MEXICAN CHICKEN CASSEROLE
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
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
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
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
QUICK MEXICAN CHICKEN
This is a great recipe to make on weeknights as it is hands off and easy prep as you just use chicken breasts straight from the freezer. I use the Perdue brand of frozen chicken breasts I buy at Costco.
Provided by Chohertz
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- -Preheat oven to 400 degrees.
- -Toss the chicken breasts with the salsa and put in 9 x 13 pan.
- -Crush the olives and sprinkle over chicken.
- -Top with the cheese.
- -Bake covered for 35 minutes, bake uncovered for 10 minutes and serve.
Nutrition Facts : Calories 331.5, Fat 17.1, SaturatedFat 7.4, Cholesterol 103.1, Sodium 1302, Carbohydrate 8.9, Fiber 2.7, Sugar 3.5, Protein 35.8
QUICK MEXICAN CHICKEN
Thanks to leeannr and Bekah826 who helped me with this recipe one day when I was really lacking in inspiration.
Provided by Sackville
Categories Chicken
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 16
Steps:
- Cook the rice according to the directions on the packet.
- In a large, deep frying pan, saute the peppers for a couple minutes.
- Add the mushrooms and saute a couple more.
- Add in the corn, tomatoes, water, tomato paste and sugar.
- Stir to mix and let simmer for about 10 minutes or until a thicker sauce develops.
- Add the chicken and spices.
- Let cook another couple minutes until the chicken is warmed through.
- Serve over rice, topping with grated cheddar cheese and the spring onions, if desired.
Nutrition Facts : Calories 1322.1, Fat 62.6, SaturatedFat 28.7, Cholesterol 223.7, Sodium 968.1, Carbohydrate 115.3, Fiber 8.8, Sugar 12.8, Protein 76.6
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