Fiestachickentorte Recipes

Steps:

• 1. Preheat oven to 350 degrees F. Lightly brush the chicken drummettes with olive oil.
• 2. Sprinkle Mrs. Dash® Fiesta Lime Seasoning Blend on all sides.
• 3. Bake for 30 minutes or until chicken is cooked through.

Steps:

• Cut chicken into small 1-inch (2.5cm) cubes. In skillet, melt butter over medium high heat and cook chicken for about 8 minutes or until no longer pink inside. Salt and pepper to taste. Pour into large bowl and stir in 1/2 cup (375mL) of the cheese, sour cream, green pepper, salsa, olives, jalapeno, and cilantro.
• Preheat oven to 350 degrees F (180 degrees C).
• Divide mixture among tortillas: Fold and roll to enclose filling completely; place seam side down in small baking dish. Sprinkle with remaining cheese.
• Bake in centre of oven for about 20 minutes or until cheese is melted and tortillas are crispy.

Steps:

• In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. , Cover and bake at 350° until bubbly, 40-50 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat oil in large skillet on medium-high heat. Add chicken. Cook and stir 6 min. Add peppers, dressing and chili powder; cook 3 min. or until chicken is done, stirring frequently. Stir in salsa and sour cream.
• Drain pasta. Toss with chicken mixture. Sprinkle with cheese.

Steps:

• Heat oven to 350 degrees F.
• Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.
• Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.
• Bake 15 to 20 min. or until heated through.

Steps:

• Heat oil in skillet.
• Cook chicken pieces until browned (not necessary, but adds to the flavor).
• Remove, drain, and place in crock pot.
• Place onion, green pepper, garlic, and jalapeno pepper in skillet, and sauté until slightly cooked.
• Add tomatoes, cumin, and oregano to the skillet; stir, and add to crock pot.
• Cover, and cook on Low 7 to 9 hours or on High 3 to 4 hours.

Steps:

• Cook the pasta as directed on package.
• Meanwhile, heat oil in large skillet on medium-high heat.
• Add chicken; cook and stir 6 minute.
• Add peppers, dressing and chili powder; cook 3 minute or until chicken is cooked through, stirring frequently.
• Stir in salsa and sour cream.
• Drain pasta; toss with chicken mixture.
• Sprinkle with cheese.

Steps:

• Preheat oven to 375°F Heat cooking oil in large frying pan and scramble fry chicken for about 5 minutes or until no longer pink.
• Add next 4 ingredients (onion to garlic) and cook for about 5 minutes, stirring often, until onion is softened, then set aside.
• Mash beans in a bowl and mix in next 4 ingredients (salsa to chili powder).
• Layer ingredients into a greased 3 quart (3 L) round caserole as follows:.
• 1 tortilla.
• 1/2 chicken mixture.
• 3/4 cup cheese.
• 1 tortilla.
• 1/2 bean mixture.
• 1 tortilla.
• remaining chicken mixture.
• 3/4 cup cheese.
• 1 tortilla.
• remaining bean mixture.
• 1 tortilla.
• remaining cheese.
• Bake covered for 45 minutes then uncover and bake for another 20 minutes, until cheese in golden. Let stand for 15 minutes before serving and then cut into 8 wedges!

Steps:

• Sprinkle chicken with chili powder; cook in large nonstick skillet on medium heat 6 to 8 min. on each side or until done (165ºF). Transfer to plate; cover to keep warm.
• Add vegetables and salsa to same skillet; cook and stir 4 min. or until heated through.
• Spoon rice onto platter; top with chicken, vegetable mixture, cheese and sour cream.