Sarcies Chicken Mexicali Food

SARCIE'S CHICKEN MEXICALI

Sarcie's Chicken Mexicali image

This is my sister's favorite dish that my mom makes. It's a wonderful mexican-inspired casserole of layers of corn tortillas, cheese, and a creamy chicken, black bean, and green chili mixture. A great use for leftover chicken.Edited per reviewers suggestions that it was too runny. Should set up fine now. Saucy but not runny.

Provided by akgrown

Categories Chicken

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

12 corn tortillas, cut into fourths
4 cups cooked chicken, cut into chunks
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
1/8 teaspoon onion salt
1/8 teaspoon garlic salt
1 (4 ounce) can green chilies
1 (3 7/8 ounce) can sliced olives, drained
1 (14 ounce) can black beans, drained and rinsed
1/2 lb monterey jack cheese, grated
1/2 lb cheddar cheese, grated

Steps:

Combine all the layer 2 ingredients in a large bowl.
Put layer 1(the tortillas) in the bottom of a 9x13 baking dish.
Spread layer 2(chicken mixture) over the tortilla's.
Spread layer 3(cheeses) over the chicken mixture.
Bake at 375* for 45 mins until hot and bubbly. Let stand 15 minute before serving.

Nutrition Facts : Calories 611.4, Fat 35.8, SaturatedFat 17.9, Cholesterol 123.2, Sodium 1022, Carbohydrate 33.8, Fiber 6.1, Sugar 2.1, Protein 39.5

MEXICAN CHILLI CHICKEN

Mexican chilli chicken image

A great spicy supper that can be made in advance

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Supper

Time 1h

Number Of Ingredients 13

Ingredients

1 tbsp olive oil
1 large onion , halved and sliced
2 tsp each chilli powder and ground cumin
x cans peeled plum tomatoes
1 chicken stock cube
200g piece chorizo , skinned and diced
8 chicken thighs , skinned
2 red peppers , seeded and cut into chunks
x cans cannellini beans , drained
1 large avocado , stoned, peeled and sliced
lime juice
handful fresh coriander
4 large spoonfuls soured cream

Steps:

Heat the oil in a large pan and fry the onion until softened. Stir in the spices and cook for a few secs. Pour in the tomatoes and 2 cans of water, then crumble in the stock cube. Bring to the boil and add the chorizo and chicken thighs. Push the chicken under the liquid, cover and simmer for 20 mins.
Stir the peppers into the pan, then cook for 20 mins more. Tip in the cannellini beans.
To eat now: Warm through to heat the beans. Toss the avocado with the lime and some salt and serve on top of the casserole with a sprinkling of coriander. Top each portion with soured cream. Serve with rice, jacket potatoes or a handful of spicy tortilla chips.
To eat later: Cool and keep in the fridge for up to 48 hours. Warm on top of the stove until bubbling and serve as above.

Nutrition Facts : Calories 546 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 8 grams fiber, Protein 58 grams protein, Sodium 3.53 milligram of sodium

LOADED MEXICALI CHICKEN

Loaded Mexicali Chicken image

Subscribed to one of those recipe card subscriptions when we first got married--back in 1978. This recipe has been a family favorite for years now. We whip up a batch of long-grain brown rice and use the sauce from the chicken for a "gravy" (Mexican rice!). Leftovers are even BETTER than the first-runs!

Provided by Debber

Categories One Dish Meal

Time 1h5m

Yield 1 meal, 5-10 serving(s)

Number Of Ingredients 13

Ingredients

10 pieces chicken (drums & thighs)
2 tablespoons olive oil
2 tablespoons butter
2 cups long grain brown rice
4 cups water
2 cups salsa or 2 cups picante sauce
1/2 cup water
1 teaspoon garlic powder (or several cloves minced)
1 tablespoon dried onion flakes
1 tablespoon parsley
2 teaspoons basil
2 teaspoons oregano
2 cups shredded sharp cheddar cheese (or Monterey Jack)

Steps:

In a hot pan, melt butter and oil; immediately brown chicken on all sides (about 15 minutes total).
Put rice and water into a covered large casserole pan--microwave for about 45 minutes until soft and plump--check your owner's manual. My microwave has "rice" cycle.
Preheat oven to 350°F.
Mix sauce ingredients--EXCEPT cheese.
Place chicken in a 13x9-inch pan or a casserole dish, pour sauce over the chicken, then sprinkle with cheese; cover lightly with foil.
Bake chicken for 35-40 minutes; remove foil, continue baking for 5-10 minutes.
Serve with rice and use chicken sauce for a gravy.

MEXICALI CHICKEN (SLOW COOKER)

Mexicali Chicken (Slow Cooker) image

Very easy, yummy, and inexpensive. Found this in the, "Simple 1-2-3 Cookbook." If you want to make the sauce thicker, you can blend 1 tablespoon cornstarch and 2 tablespoons water until smooth and stir into cooking liquid when the ketchup, cumin, and salt is added. Hope you guys enjoy this one!

Provided by Virginia Cherry Blo

Categories One Dish Meal

Time 8h5m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 medium green bell peppers (cut into thin strips)
1 large onion (quartered and thinly sliced)
4 chicken thighs
4 chicken drumsticks
1 tablespoon chili powder
2 teaspoons dried oregano
1 (16 ounce) jar salsa (Chipotle or Picante)
1/2 cup ketchup
2 teaspoons ground cumin
1/2 teaspoon salt

Steps:

Put sliced peppers and onions in slow cooker and top with chicken.
Sprinkle chili powder and oregano over chicken and add salsa.
Cover and cook on low for 7 to 8 hours or on high for 2 to 3 hours.
Remove chicken from slow cooker and place in a serving bowl to keep warm.
Stir ketchup cumin, and salt into mixture in slow cooker. Cook, uncovered, on High 15 minutes or until hot.
Pour mixture over top of noodles or rice.

Nutrition Facts : Calories 417.5, Fat 21.7, SaturatedFat 6, Cholesterol 138.1, Sodium 1526.5, Carbohydrate 23.7, Fiber 4.6, Sugar 13.8, Protein 34.1

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Sarcies Chicken Mexicali Food

SARCIE'S CHICKEN MEXICALI

MEXICAN CHILLI CHICKEN

A great spicy supper that can be made in advance

LOADED MEXICALI CHICKEN

MEXICALI CHICKEN (SLOW COOKER)

Very easy, yummy, and inexpensive. Found this in the, "Simple 1-2-3 Cookbook." If you want to make the sauce thicker, you can blend 1 tablespoon cornstarch and 2 tablespoons water until smooth and stir into cooking liquid when the ketchup, cumin, and salt is added. Hope you guys enjoy this one!

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