Tex Mex Chicken Crunchies Food

TEX MEX CHICKEN SKILLET

Steps:

• Preheat your oven to 400 degrees f.
• In a small container, whisk seasonings together to create a dry rub.
• Rub the chicken breasts really well with your dry seasonings mix on all sides.
• Heat oil in a large, oven safe skillet over medium-high heat. Add the chicken and sear for about 3-4 minutes per side, or until golden-brown. Set aside and cover to keep warm.
• In that same skillet add the onions, and sauté until they soften, about 4 minutes.
• Stir in the beans, corn, diced tomatoes with juice, chilies, lime juice, zest, and smoked paprika. Reduce the heat and simmer the sauce for a couple of minutes. Season with a pinch of sea salt and pepper, then return the chicken back to the pan and nestle into the sauce.
• Sprinkle with shredded cheese and transfer to the preheated oven. Bake for about 15 minutes, or until bubbly and chicken is fully cooked through.
• Garnish with cilantro and serve with lime wedges.
• Serve with cauliflower rice or cooked brown rice if desired.
• Enjoy!

TEX-MEX CHICKEN AND CORN SOUP

Steps:

• Cut the corn kernels off the cobs and transfer to a small bowl. Run the back of your knife down the cobs to scrape any corn milk into the bowl (it will help thicken the soup). Set aside.
• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the poblano, onion, 1/4 teaspoon salt and a few grinds of pepper; cook, stirring, until the vegetables are browned in spots, about 6 minutes. Add the corn kernels and their milk. Stir in the chili powder and cook until toasted, about 1 minute. Stir in the chicken broth, 3 cups water, the tomatoes, hominy, chicken, 1/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then lower the heat and simmer, uncovered, until the broth is slightly reduced and the vegetables are tender, about 5 minutes. Season with salt and pepper.
• Ladle the soup into bowls. Top with the chips and scallions.

TEX-MEX CHICKEN PARMESAN

Steps:

• Preheat the oven to 400 degrees F.
• Put the chips in a food processor and pulse until they are finely ground; set aside.
• Slice the chicken breasts in half horizontally so you have 4 thin chicken cutlets.
• Set up a breading station with 3 shallow dishes: Stir together the flour, chili powder and 1/2 teaspoon salt in the first dish. Beat the eggs in the second dish and add the tortilla chips to the third dish. Coat a cutlet in the flour. Dip in the egg, letting any excess drip off and then press into the tortilla chips. Transfer to a plate and bread the remaining cutlets.
• Heat 1/4 cup of the oil in a large nonstick skillet over medium heat until a piece of the breading sizzles when added to the oil. Add 2 breaded cutlets to the oil, making sure they don't touch each other. Fry until golden brown on both sides, 3 to 4 minutes per side. Remove to a paper towel-lined plate. Add the remaining 1/4 cup oil to the skillet, heat and then fry the remaining cutlets.
• Evenly spread 1/2 cup salsa on the bottom of a 9-by-13-inch baking dish. Arrange the chicken in a single layer on top. Pour 1/4 cup of salsa on top of each piece of chicken. Shingle the cheese evenly over the chicken.
• Bake until the cheese is bubbling and golden brown, 25 to 30 minutes.
• Sprinkle with the jalapeno and cilantro.

TEX-MEX CHICKEN SPAGHETTI

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions, then drain.
• Combine the spaghetti with the cream of chicken soup, pulled chicken, chicken stock, adobo sauce, seasoned salt, poblano pepper, bell pepper, onion and 1 1/2 cups of the pepper jack in a large bowl. Add salt and pepper to taste, then stir.
• Transfer the mixture to a 13-by-9-inch casserole dish and top with the remaining 1 cup pepper jack. Bake until bubbly, about 45 minutes. Garnish with cilantro leaves before serving.

WW 5 POINTS - CRUNCHY TEX-MEX CHICKEN FINGERS

Steps:

• Preheat oven to 425*F.
• Spray baking sheet with nonstick spray.
• In shallow dish, mix wheat germ and spices.
• In another shallow dish, whisk egg whites with 2 tbsp water.
• Dip chicken into egg mixture, then into the wheat germ mixture.
• Transfer to baking sheet.
• Bake until cooked, about 10 minute.

3-WAY TEX-MEX CHICKEN (OAMC)

Steps:

• In 5-5-1/2 quart slow cooker combine the tomatoes, 3/4 cup of salsa, cumin, garlic, salt and pepper.
• Add chicken, peppers, and onion and stir to coat.
• Cover and cook on High for 3-1/2 hours or LOW for 4-1/2 hours.
• Remove chicken from slow cooker to cutting board and let cool slightly.
• Strain mixture over a large bowl or measuring cup and set liquid aside.
• Return vegetables to slow cooker; stir in black beans and corn.
• Cover and cook on HIGH for 10 minutes.
• Shred chicken and stir back into slow cooker with the remaining salsa and 1 cup of the remaining liquid (more if desired).
• Mixture can be used in tacos, quesadillas, burritos, or frozen in batches for quick meals.

CRUSTED TEX-MEX CHICKEN BREASTS

Steps:

• Preheat oven to 450 degrees.
• In a shallow bowl whisk together the lime juice and honey.
• Place crushed tortilla chips in a plastic bag.
• Dip chicken in the lime/honey mixture and place in chip bag.
• Shake to coat.
• Place chicken in a 9-inch square baking pan.
• Repeat with the remaining chicken.
• Bake for 15-20 minutes, or until the thickest piece of chicken is no longer pink in the center.
• While chicken is cooking combine in a blender or food processor the tomatoes, jalapeno, cilantro, garlic and oregano.
• Puree to smooth.
• Pour mixture into a large saucepan and bring to a boil, stirring often.
• Cook the mixture down to about 1&1/2 cups.
• Remove chicken from oven and sprinkle with cheese.
• Bake for 3-4 minutes more.
• Divide sauce evenly between 4 plates and place cooked chicken on top of sauce.

TEX-MEX CHICKEN STEW

Steps:

• Microwave onions, jalapenos, garlic, tomato paste, oil, and chili powder in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
• Stir broth, tomatoes, tapioca, and sugar into slow cooker.
• Season chicken with salt and pepper and nestle into slow cooker.
• Cover and cook until chicken is tender, 4-6 hours on LOW.
• Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
• Let stew settle for 5 minutes then remove fat from surface using large spoon.
• Stir in corn and beans, cover, and cook on HIGH until heated through, about 10 minutes.
• Stir in shredded chicken, chipotles to taste, and let sit until heated through, about 5 minutes (adjust stew consistency with additional hot broth as needed).
• Stir in cilantro, season with salt and pepper to taste, and serve.