Tex Mex Chicken Rsc Food

SLOW-COOKER TEX-MEX CHICKEN AND BEANS

Steps:

• Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight; drain. (To quick soak, cover beans in a large saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour; drain.)
• Preheat a 5- to 6-quart slow cooker.
• Place beans, salsa, chiles, flour, and 1 cup water in the slow cooker. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken. Cover and cook on low heat for 8 hours (or on high for 4 hours).
• Transfer chicken from slow cooker to a large plate. Using two forks, shred chicken into large pieces; return to stew. Serve with sour cream, jalapeno, hot sauce, and tortilla strips.

TEX-MEX CHICKEN SALAD BOWL

Steps:

• Preheat the oven to 375˚. Combine the lime zest, fajita seasoning and 1/2 teaspoon salt in a small bowl; rub all over the chicken. Heat a large nonstick ovenproof skillet over medium-high heat. Add the corn and cook, stirring, until warmed through, 30 seconds; remove to a bowl. Add the vegetable oil to the skillet. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer the skillet to the oven and cook until the chicken is just cooked through, about 12 minutes. Transfer to a cutting board to rest 5 minutes.
• Meanwhile, combine 1 cup spinach, the halved avocado, buttermilk, lime juice, 1/4 teaspoon salt and a few grinds of pepper in a blender. Puree until smooth. Blend in 2 to 4 tablespoons water until thin enough to drizzle.
• Divide the remaining spinach among shallow bowls. Arrange the corn, sliced avocado, tomatoes, cabbage and tortilla strips on top. Slice the chicken against the grain and add to the bowls. Drizzle with some of the dressing and serve the rest on the side.

TEX-MEX SKILLET CHICKEN AND RICE

Steps:

• Preheat the broiler. Whisk the salsa, sour cream and 3/4 cup water in a bowl.
• Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the broccoli, bell pepper, scallion whites and garlic; season with salt and pepper. Cook, stirring, until softened, about 6 minutes. Add the cumin and stir until toasted, 30 seconds.
• Stir in the chicken, rice, salsa mixture and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium and simmer until heated through and saucy, 1 to 3 minutes. Fold in half of the cheese; top with the rest. Broil until the cheese melts, 2 to 4 minutes. Top with the scallion greens.

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.

EASY TEX-MEX CHICKEN AND RICE

Steps:

• In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
• Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
• Sprinkle over the cilantro and serve.

TEX-MEX PULLED CHICKEN

Steps:

• Position an oven rack 5 to 6 inches below the broiler element and preheat the broiler on high.
• Add the tomatoes, jalapenos, onion and bell peppers to a baking sheet, drizzle with the olive oil, sprinkle with the oregano, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss everything together to get it all coated with the oil and spices. Push it to one side of the baking sheet. Lay the chicken flat on the other side and season it with salt and pepper.
• Broil for 5 minutes. Flip the chicken and vegetables and return to the broiler until the chicken is cooked through and the vegetables are softened and charred, about 5 more minutes.
• Wrap the tortillas in kitchen paper and heat in the microwave for 30 seconds Remove, unwrap and put on a platter.
• Shred the chicken. Spoon the roasted vegetables into a blender with any juices from the baking sheet and blend until smooth. Toss 1 cup of the sauce with the chicken. Squeeze the juice of 1 lime over it. Put the remaining sauce in a bowl to serve on the side.
• Serve with the warm tortillas, salsa, sour cream, crumbled cotija cheese, lime wedges and cilantro.

HIDDEN VALLEY TEX-MEX CHICKEN SOUP #RSC

Steps:

• Combine chicken broth, chicken breast halves, tomatoes with green chilies, Hidden Valley Ranch Seasoning Mix, cumin, chili powder, and garlic. Heat to a boil, reduce heat and simmer until chicken is tender. Remove chicken, cool and shred. Add next 8 ingredients - cabbage through squash - simmering broth and continue simmering until vegetables are tender. Dice avocado and toss with lemon juice. Place one cup tortilla chips into each of 4 bowls. Top the chips in each bowl with ¼ of the chicken, then ¼ of the cheese. Ladle soup over chips, chicken and cheese, place one ear of corn in each bowl. Top soup with lemon dressed avocado.

TEX MEX CHICKEN AND RICE BAKE

Steps:

• Preheat oven to 400°F (200°C).
• Mix soup, milk and water together in a large microwave-safe bowl and heat on high for 1-minute intervals until hot. Add to a 2 qt (2 L) baking dish, stir in rice and chili powder. Spread evenly with vegetables. Top with chicken. Sprinkle chicken with cheese and additional chili powder, if desired. Cover.
• Season chicken with salt and pepper on both sides and place on top of vegetables, sprinkle with additional chili powder, if desired. Top with cheese and cover dish with tin foil.
• Bake for 40 minutes then remove the cover and continue baking for another 10 minutes until chicken is cooked through and rice is tender. Finish with broiling for 3 minutes until cheese is golden and bubbly. Remove from oven and let sit 5 minutes, stir rice before serving.

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.

TEX-MEX CHICKEN #RSC

Steps:

• Spray baking pan with cooking spray. Spray chicken with cooking spray. Bake chicken in baking pan at 375 F for 35-40 minutes until juices run clear. Cut a piece and if you see no pink or red, it's done. Cool meat, shred.
• Meanwhile spray a 14" x 8" baking pan with cooking spray. Put tostada chips in the bottom.
• In a mixing bowl, add tomato sauce, enchilada sauce, taco seasoning, Ranch Seasoning Mix, frozen corn, minced garlic and chopped chives. Mix together.
• Layer shredded chicken over chips, spoon sauce over the chicken, sprinkle cheese on top.
• Continue layering chips, chicken, sauce and cheese ending with sauce. Sprinkle bread crumbs over sauce. Add the last layer of cheese. On top, add sliced black olives.
• Bake at 325F for 30 minutes until cheese is melted through and sauce is bubbling. Check it after 15 minutes and if it seems too dry, add a little water and cover loosely with foil so that bread crumbs don't get too brown.
• After taking it from the oven, sprinkle with more chopped chives and chopped roma tomatoes. You may serve with sour cream and picante if you wish.

TEX-MEX CHICKEN AND RICE

Steps:

• Spray skillet with cooking spray and heat.
• Add chicken breast cubes and cook until no longer pink.
• Stir in salsa, mexi-corn, black beans and leftover rice.
• Sprinkle with cheese and cook until melted.

TEX-MEX CHICKEN AND RICE

Steps:

• Preheat the oven to 350 degrees.
• Spray a 2 quart casserole dish.
• Combine all the ingredients, reserving 3/4 cup of cheese.
• Place in the casserole dish.
• Top with the reserved cheese and cover with foil.
• Bake 25 minutes.
• Uncover and bake until lightly browned, about 10 minutes.

TEX MEX CHICKEN N RICE

Steps:

• Sprinkle chicken breasts with salt, pepper and cumin and set aside.
• In large skillet, saute onion, garlic and jalapeno in olive until tender.
• Add broth, lime juice and tomatoes and bring to a boil.
• Stir in rice.
• Place chicken over rice mixture.
• Cover and simmer for 10 minutes. Turn chicken and cook 5-10 minutes longer until chicken juices run clear.
• Remove from heat and sprinkle with cheese.
• Cover and let stand until cheese melts (approx. 5 minutes).
• Garnish with chopped cilantro and lime wedges.

SPICY TEX MEX CHICKEN BREASTS

Steps:

• Heat grill to medium heat.
• In a small bowl mix together the spices and then sprinkle over both sides of the chicken.
• Spray the chicken with non stick cooking spray and place on preheated grill. Cover.
• Grill 7-10 minutes or until no longer pink in the center, turning once.
• Serve with avocado salsa or on a salad.
• I like to pound the chicken to an even thickness for faster and more even cooking.