Tortilla Crusted Chicken A La Mexicana Ragu Food

TORTILLA CRUSTED CHICKEN

Steps:

• Preheat the oven to 400°F. Sprinkle chicken with salt and pepper.
• Stir together the flour with the taco seasoning in another bowl. Place the beaten egg in another bowl
• Crush the tortilla chips with a food processor or blender. Set aside in another bowl.
• Dredge chicken tenders in flour mixture, shake off the excess, dip in the beaten egg, and then coat evenly with the tortilla chips.
• Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack. Repeat the steps until all chicken are coated. Bake for 15-20 minutes, flipping halfway through.
• To assemble taco bowl, fill it with lettuce, add the tortilla chicken, top with tomatoes, shredded cheese, sour cream and avocados. Serve with lime wedges.

CHICKEN A LA MEXICANA

Steps:

• Heat the olive oil in a medium size skillet, add the garlic and saute for a moment. Season the chicken with salt & pepper and brown in the skillet along with the garlic.
• When the chicken is evenly browned on both sides (approximately 8 minutes), add the rest of the ingredients and let it simmer for about 15 minutes.
• When all the flavors are combined, serve with Spanish rice & warm tortillas.

MEXICAN CHICKEN TORTILLAS

Steps:

• Heat a non-stick frying pan over a medium heat, swirl 1 tsp of the oil around, then add a tortilla. Sprinkle a handful of the cheese over one half of the tortilla, followed by some chicken and a few tomato slices. Season with a little salt and pepper. Cook for a few moments to melt the cheese, then fold over and cook until the tortilla is crisp.
• Turn the tortilla out of the pan and cut into quarters. Repeat with another flour tortilla to make another child's portion.
• For the adults' version, start by making a simple guacamole. Halve, stone, peel and slice the avocado, then mash it with the lime or lemon juice and a little seasoning.
• Make the tortillas as before, adding a little chopped coriander. Serve two each and cut into halves rather than quarters. Serve with the guacamole and soured cream, scattered with a little more coriander.

MEXICAN CHICKEN TORTILLA LASAGNA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat oil in a heavy skillet over medium-high heat. Add onion; cook and stir until fragrant, about 5 minutes. Add ground chicken, stirring and breaking into crumbles until browned, 5 to 7 minutes. Pour diced tomatoes with chiles and their liquid into the skillet and add taco seasoning. Stir to incorporate.
• Combine 8 ounces enchilada sauce, 4 ounces queso fresco, Mexican crema, and egg in a bowl.
• Pour remaining enchilada sauce into the bottom of an 8x6-inch glass casserole dish. Trim tortillas to have a straight edge if desired. Lay two tortillas in the enchilada sauce in the dish. Place some chicken mixture on top and ladle some enchilada sauce mixture over. Repeat layers. Top with remaining queso fresco and Cheddar cheese.
• Bake, covered, in the preheated oven for 35 minutes. Uncover and bake for 10 minutes more. Let rest for 10 to 15 minutes before serving.

TORTILLA A LA MEXICANA

Steps:

• Poach the chicken breast in water or chicken stock for 10 minutes.
• Cool and cut into cubes.
• Place the tomato and chili powder in a blender and blend until is forms a smooth puree.
• Heat 1 tablespoon (15 ml) of the butter in a skillet and cook the puree over moderate heat for about 5 minutes, stirring frequently.
• Add the chicken cubes and season to taste with salt and pepper.
• Beat the eggs with salt and pepper to taste.
• Heat the remaining tablespoon of butter in an omelet pan over high heat until the butter foams.
• Pour in the beaten eggs and stir rapidly with the back of a fork until the eggs are cooked but still soft and moist.
• Add the chicken mixture and tip the pan to roll the omelet over the filling, using the fork to assist.
• Roll out of the pan onto a warm serving platter.

CREAMY CHICKEN TORTILLA BAKE

Steps:

• Melt butter in a large skillet over medium heat; cook and stir onion until tender and translucent, about 5 minutes. Mix in cream of chicken soup, sour cream, and cumin.
• Grease a 9x12-inch microwave-safe baking dish and place 4 tortillas in a layer into the bottom of the dish. Top with 1 can green chilies, half the chicken, half the soup mix, half the Cheddar cheese, and half the Monterey Jack cheese. Repeat layers, ending with Monterey Jack cheese.
• Cook in microwave oven on high until the casserole is bubbling and the cheese topping is melted, about 10 minutes.

TORTILLA CRUSTED CHICKEN A LA MEXICANA #RAGU

Steps:

• Preheat oven to 400.
• Stack tortillas one on top of the other and cut them into 4 slices. Spread cut tortillas out in a single layer on a cookie sheet. Sprinkle with salt. Bake for 10 minutes or until lightly browned. Remove from oven and allow to cool. Then crush tortilla chips.
• In a bowl combine crushed tortilla chips, oregano, cumin, black pepper and breadcrumbs. In another bowl beat eggs.
• Dip chicken in egg and then coat with tortilla chip mixture.
• Place chicken in a lightly greased baking dish and bake for 30 minutes or until cooked through.
• Meanwhile, in a saucepan over medium high heat, add black beans, Ragu sauce, cilantro and green chiles. Heat for 3 minutes or until heated through.
• Spoon equal amounts of Ragu sauce mixture on serving plates. Top with a chicken breast. Then top with crema or sour cream and salsa.