QUICK AND EASY MEXICAN CHICKEN
An easy entree with Mexican flair! Serve over rice or buttered noodles.
Provided by Karen Taylor
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.
- Transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.
Nutrition Facts : Calories 264.4 calories, Carbohydrate 4.9 g, Cholesterol 98.1 mg, Fat 11.1 g, Fiber 1.1 g, Protein 35.4 g, SaturatedFat 6.4 g, Sodium 641.3 mg, Sugar 2.1 g
3-WAY TEX-MEX CHICKEN (OAMC)
Chicken can be used to make Tacos, Quesadilla or Burritos - easily makes a bunch for multiple meals.
Provided by stacylu
Categories Chicken Thigh & Leg
Time 4h15m
Yield 7 cups of filling
Number Of Ingredients 12
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.
Nutrition Facts : Calories 379.5, Fat 9.1, SaturatedFat 2.2, Cholesterol 161.9, Sodium 574.1, Carbohydrate 30, Fiber 6.3, Sugar 4.3, Protein 45.4
MEXICAN CHICKEN- OAMC
This is really a versatile recipe, and economical, too. It can be used so many ways... as a filling for burritos, a topping for nachos, or as a side dish. I've also served it in bowls with nachos for scooping. I like to add some cheese no matter how I serve it. I had never cooked with barley before I started making this, but found it easy and tasty- kind of like rice. As prepared here it makes a lot, but you could easily half the recipe.
Provided by Munchkin Mama
Categories One Dish Meal
Time 30m
Yield 18 serving(s)
Number Of Ingredients 12
Steps:
- In a large Dutch oven, cook the onion and garlic in oil until tender.
- Add in all ingredients (including spices) except for chicken. Bring to a boil.
- Reduce heat and simmer 10 minutes, stirring occasionally.
- Add the cooked chicken; continue simmering another 10 minutes or until the chicken is heated through and the barley is tender.
- To freeze: cool, spoon into quart-sized freezer bags, label, and freeze flat.
- To serve: Thaw chicken mixture. Heat in a skillet until hot. Serve over corn tortilla chips or scoop into flour tortillas, fajita-style.
- Note: If you choose to use regular barley rather than quick cooking barley, you'll want to cook it ahead of time, which takes about an hour. Follow the directions on the box.
Nutrition Facts : Calories 172.1, Fat 5.7, SaturatedFat 1.2, Cholesterol 35, Sodium 614.8, Carbohydrate 16.9, Fiber 3, Sugar 5.7, Protein 15.3
MAKE-AHEAD MEXICAN CHICKEN (OAMC)
This recipe is from a Pampered Chef party photocopy. I have always read and heard that it is not best practice to cook chicken in the juice that it marinates in, but I did for this recipe, and I'm still alive. It is not ABSOLUTELY necessary to freeze the chicken after combining all the ingredients in the bag - in fact, for my experience, I just took out frozen chicken breasts and defrosted the chicken in the sauce (in the fridge) and made it the very next night. The freezing part is just an option for busy people to have a convenient ready-made meal waiting in the freezer. I served this with cornbread and steamed veggies, but fiesta-style rice might be nice as well.
Provided by Greeny4444
Categories Chicken Breast
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Write "Mexican Chicken - 400 degrees F for 45 min, then melt cheese on top" on the outside of a Ziploc bag.
- Place the chicken in a freezer bag.
- Add all of the ingredients to the freezer bag, except the cheese.
- Coat the chicken well, squeeze all of the air out of the bag, and freeze.
- When you are ready to make the chicken, defrost the chicken in the refrigerator for 24 hours (this also marinates the chicken in the salsa).
- Preheat the oven to 400 degrees F (as you have written on your bag, so you wouldn't forget!).
- Lightly spray a 9x13 pan with cooking spray. Place the chicken in pan, and pour the sauce over the chicken.
- Bake, uncovered, for 45 minutes.
- Sprinkle cheddar cheese on the top, and put back into the oven, until the cheese melts (the broiler would be a good alternative for this step too).
CHICKEN PACKETS (OAMC)
Another Once a month meal that's sure to please. My little girl likes these because they pick up easily in her hands! *I revised this recipe based on several folks pointing out that I had made a mistake on the amount of cream cheese. Thank you so much for the input!
Provided by TishT
Categories Lunch/Snacks
Time 40m
Yield 8 packets, 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag.
- Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze.
- Refrigerate crescent rolls.
- To prepare for serving, thaw chicken mixture.
- Preheat oven to 350°F.
- Unroll crescent rolls.
- Each tube will contain 4 rectangles of dough with a diagonal perforation.
- Press dough along each perforation so the rectangle halves will not separate.
- Place about 1/4 cup of the chicken mixture into the center of each rectangle.
- Fold dough over the filling, and pinch the edges to seal tightly.
- Dip each packet in melted margarine, and coat with crouton crumbs.
- Place packets on a baking sheet.
- Bake for 20 minutes or until golden brown.
- Packets are good either hot or cold.
CHICKEN BOMBAY (OAMC)
Make and share this Chicken Bombay (Oamc) recipe from Food.com.
Provided by Pamela
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients, except chicken, in a small sauce pan. Heat over medium heat until smooth and slightly warmed.
- Roll each piece of chicken into the sauce and place in a greased, 9x13 inch baking pan.
- Bake uncovered for 30 minutes at 375°F
- Spread remaining sauce over chicken and bake for an additional half hour or until chicken is done.
- To freeze: after casserole has cooled, label and freeze for up to 4 months.
- To serve: thaw overnight and bake until heated through add an additional 30-45 minutes if baking from frozen.
CROCK POT BLACK BEAN SALSA CHICKEN (OAMC)
I was trying to think of ways to make my OAMC recipes for crock pot use...you know they sell those crock pot box recipes at the grocery now. This is one of the ones I found that work and is simple. There may still be some fiddling but it's pretty good as is. Hope you will give it a try.
Provided by TishT
Categories One Dish Meal
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- For immediate cooking:.
- Mix corn, beans and 1 cup of salsa together and put in the bottom of the crock pot.
- Add the chicken.
- Salt and pepper to taste if desired.
- Added 1 more cup of salsa over the top of the chicken.
- Cook on low for 6 hours Add 8 oz of cream cheese- cubed and stir in until melted.
- For OAMC:.
- You can dump everything into a freezer bag except for the cream cheese and freeze.
- Dump in the crock pot (frozen is ok).
- Cook on low for 8 hours.
- Add cream cheese when you are done.
- Good served over cooked rice and dipped into with tortilla chips.
Nutrition Facts : Calories 605.9, Fat 28.9, SaturatedFat 11.5, Cholesterol 134.4, Sodium 732.8, Carbohydrate 48.8, Fiber 9.2, Sugar 10.3, Protein 43.2
MEXICAN CHICKEN WITH BLACK BEANS **CROCK POT** OAMC
Fan-tabulous come home to dinner! The smell of this one as it cooks will have you begging for dinner time!
Provided by DustyPyatt
Categories Easy
Time 5h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large freezer bag combine and mix well: chicken, broth, and taco seasoning.
- Seal the bag.
- In a large freezer bag combine: black beans, red onion, chili powder and cumin.
- Seal the bag.
- In a quart size freezer bag add: cilantro (if using) lime juice and salt to taste. Seal the bag.
- Print recipe, insert 3 bags (and recipe) into a large freezer bag. To that bag you have the option of adding the tortillas at this time. I do, so I have everything on hand. Seal the bag.
- To cook:.
- Thaw completely.
- Place chicken, taco seasoning, and chicken broth, into a slow cooker and cook till tender and easy to shred, about 5-7 hours on low.
- Shred the chicken meat.
- Heat a large skillet over medium-high heat, then film with a little oil; stir-fry bean mixture until heated through, about 3 to 4 minutes.
- Toss bean mixture with chopped cilantro, lime juice and salt to taste. Serve shredded chicken and beans on warmed tortillas; garnish with salsa.
Nutrition Facts : Calories 592.6, Fat 9.3, SaturatedFat 2.3, Cholesterol 57.3, Sodium 560, Carbohydrate 88.6, Fiber 22.6, Sugar 2.3, Protein 39.8
KING RANCH CHICKEN CASSEROLE (OAMC)
This version reminds me of the one served at Mama's Cafe in San Antonio, TX. YUM! You can add some heat by using Hot Picante Sauce and/or Hot Rotel. Now living in Iowa, this reminds me of home. Enjoy!
Provided by LILTEXQT
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Mix soup, picante sauce, sour cream, chili powder, tomatoes (or Rotel), and chicken.
- In 2-quart shallow baking dish, spread 1/2 of the tortilla pieces to cover the bottom. Top with 1/2 the chicken mixture.
- Repeat layers.
- Sprinkle with cheese and onions.
- Bake at 350°F for 40 minutes or until hot.
- If desired, serve with additional picante sauce, sour cream, onions, black olives, shredded cheese.
- TO FREEZE: Freeze chicken mixture in Ziploc bags uncooked.
- TO SERVE: Defrost chicken mixture. Arrange corn tortillas and chicken mixture according to above directions and bake.
Nutrition Facts : Calories 629.1, Fat 31.9, SaturatedFat 14.3, Cholesterol 130.8, Sodium 1184.6, Carbohydrate 46.4, Fiber 7.1, Sugar 7.4, Protein 41.3
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