HEALTHY MEXICAN CHICKEN BAKE
A high-protein, low-calorie meal that leaves you FULL. It's so flavorful. Goes great with cornbread and/or a side of refried beans. You can use whatever Mexican spices you want. We love cumin!
Provided by Joy Mason
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a large skillet over medium heat. Season one side of chicken breasts with half the cumin, half the garlic powder, salt, and black pepper; arrange chicken breasts with seasoned sides down in the hot oil. Fry until chicken is lightly browned on the bottom, 4 to 5 minutes.
- Season the top of each chicken breast with the remaining cumin, remaining garlic powder, salt, and black pepper; flip chicken and cook until other side is lightly browned, 4 to 5 minutes. If the skillet gets dry, pour in just enough juice from the salsa to keep it from burning.
- Transfer chicken breasts to a 9x9-inch baking dish; sprinkle with Mexican cheese blend. Loosen all the drippings from the skillet with a little more juice from the salsa and pour on top of chicken breasts. Spoon salsa over cheese layer.
- Bake chicken breasts until no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 320.7 calories, Carbohydrate 5.7 g, Cholesterol 94.2 mg, Fat 18.9 g, Fiber 1.2 g, Protein 32 g, SaturatedFat 8.2 g, Sodium 703.6 mg, Sugar 2.2 g
MEXICAN CHICKEN BAKE
A cozy comforting home-cooked meal doesn't have to take hours to make, writes Linda Humphreys of Buchanan, Michigan. "I've had this recipe for 30 years. Since my kids, grandkids and guests of all ages request it often and it takes only about 30 minutes to make, I have it at least once every other month!"
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the onion, green pepper and jalapeno peppers in butter until tender. In a large bowl, combine soup and milk. Stir in the rice, chicken, 2 cups cheese and onion mixture., Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the remaining cheese. Bake 5-10 minutes longer or until heated through and the cheese is melted.
Nutrition Facts : Calories 401 calories, Fat 21g fat (13g saturated fat), Cholesterol 93mg cholesterol, Sodium 551mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.
CHICKEN AND CHEESE MEXICAN CASSEROLE
[DRAFT]
Provided by Food Network
Time 50m
Yield 6 Servings
Number Of Ingredients 10
Steps:
- 1. Pre-heat oven to 350°F. Spray a 9x13 inch baking dish with non-stick cooking spray. 2. In a saucepan, heat the butter over medium high heat until melted. Add the onions and cook until translucent, about five minutes. Once onions are cooked, add the undrained diced tomatoes, tomatoes with green chilies, and the American processed cheese product. Reduce the heat to medium-low and cook until warm and melted. 3. In a mixing bowl, combine the shredded chicken and the black beans. 4. To start building the casserole, spoon a small amount of the cheese /tomato mixture into the bottom of the prepared baking dish and spread evenly, lay out four tortilla shells on top of the cheese, covering the bottom of the pan. Top with ½ the chicken & bean mixture and ½ of the remaining cheese sauce, spreading each layer evenly. Sprinkle ½ of the cheddar cheese over. Repeat layers. Top with the crushed tortilla chips. 5. Bake for 15-20 minutes, or until heated through and bubbly. Cut and serve.
- - For those who prefer more spice, this recipe can be prepared with 20 oz. of diced tomatoes and green chilies.
MEXICAN TORTILLA CASSEROLE
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 12 to 16 servings
Number Of Ingredients 18
Steps:
- In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil. Add the tomatoes, onion and garlic, stir and cook for a minute or two to soften the onion. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. Stir and cook the mixture for another minute or two to release the flavors of the spices. Remove the mixture to a bowl and set aside.
- In the same skillet, heat the remaining 1 tablespoon olive oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and 1/2 teaspoon salt. Saute the chicken until it's deep golden brown and done in the middle, about 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Bring the sauce to a boil and cook until it's reduced by half, about 3 to 4 minutes. Stir in the beans and set aside.
- To assemble the casserole, pour half a jar (about 1 cup) of salsa verde into the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Add a layer of half the tortillas on top of the salsa verde, overlapping the edges. Spoon the rice over the tortillas, spread the tomato mixture over the rice, then sprinkle the corn over the tomatoes. Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the enchilada sauce. Next, add the rest of the tortillas, then pour on the rest of the salsa verde and the rest of the enchilada sauce and sprinkle on the rest of the cheese.
- If you're baking the casserole right away, preheat the oven to 375 degrees F and bake, covered with foil, for 20 minutes. Then remove the foil and continue baking for 15 to 20 minutes, or until hot and bubbly. Serve with sour cream and cilantro.
- Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).
MEXICAN CHICKEN CASSEROLE
Bring together veggies, black beans, whole wheat tortillas & cheese in this Mexican Chicken Casserole. Serve this Mexican Chicken Casserole on a weeknight!
Provided by My Food and Family
Categories Spices
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Cook and stir chicken and cumin in nonstick skillet on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add Neufchatel; cook and stir 2 min. or until melted. Stir in beans and tomatoes.
- Spread 1/3 of the chicken mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover.
- Bake 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 20 g
BAKED MEXICAN CHICKEN
Adapted this recipe for my mom who is on Atkins and working hard to stick to it. Simple and flavorful.
Provided by Julie Tremmel
Categories Chicken Breast
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Arrange chicken in a 3 quart casserole or 9 by 13 inch baking dish.
- Combine salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour salsa mixture over the chicken.
- Bake in preheated oven for 1 to 1 and 1/2 hours until chicken is cooked through. Serve with grated cheddar on top if desired.
Nutrition Facts : Calories 245, Fat 8.7, SaturatedFat 2.3, Cholesterol 82.3, Sodium 720.5, Carbohydrate 10.9, Fiber 3.2, Sugar 4.4, Protein 31.8
MEXICAN CHICKEN CASSEROLE
This is a delicious dish that gets rave reviews! I get many requests for this recipe. :) I've also froze it for OAMC, too!
Provided by SweetsLady
Categories Mexican
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Boil the chicken until done. Pull apart. Keep the broth.
- Mix soups, salsa, and chilies together. Set aside.
- In 13x9 pan, layer half of the doritos, half of the chicken, half of the sauce, and then half of the cheese. Pour about 1/4 cup of the broth on top.
- Repeat ending with cheese and broth.
- Add on sliced jalapenos or black olive slices for presentation, if you wish.
- Bake at 350 for 30 minutes.
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