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
SAUCY MEXICAN CHICKEN
Use your skills to make our Saucy Mexican Chicken skillet! Salsa, black beans and cheddar cheese make this Mexican chicken recipe so delicious.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Cook chicken in nonstick skillet on medium-high heat 4 min. on each side or until browned on both sides.
- Add salsa and beans. Bring to boil; cover. Simmer on medium-low heat 5 min. or until chicken is done (165ºF).
- Top with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.
Nutrition Facts : Calories 320, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 37 g
MEXICAN CHICKEN STEW
Provided by Dave Lieberman
Categories main-dish
Time 40m
Yield about 6 servings
Number Of Ingredients 15
Steps:
- Heat oil in a saucepan over medium heat. Add onion and saute for 1 to 2 minutes. Add garlic and jalapeno and sweat until soft and translucent. Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire, and stock.
- Bring to a simmer and cook 20 minutes.
- Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.
- Add white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt.
- Ladle into bowls and garnish with sour cream and cilantro.
Nutrition Facts : Calories 276, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 60 milligrams, Sodium 543 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 25 grams, Sugar 5 grams
SHREDDED CHICKEN FOR ENCHILADAS, TOSTADAS, TACOS...
This is an authentic filling used for Mexican dishes such as: enchiladas, tostadas and tacos. You can easily double the recipe, as it freezes well. I always have some on hand in the freezer. Use this in place of plain shredded chicken; and it will kick an average Mexican recipe up a notch (IMHO). COOK'S NOTES: 1 whole frying chicken, giblets and excess fat removed, can be used instead of boneless chicken breasts.
Provided by JTsMom
Categories Chicken
Time 45m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Place first four ingredients in a pot. Add just enough water to cover the chicken.
- Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 - 25 minutes. If using a whole chicken; cook approximately 50 - 60 minutes.
- Remove chicken from pot, let cool and shred. (I cool my chicken in the refrigerator to be safe) If using a whole chicken; remove meat from bones and shred. Reserve broth.
- In a large pan, melt butter over low heat.
- Add the remaining ingredients listed, except tomato sauce, salt, and broth.
- Sauté until soft, about 10 minutes.
- Stir in shredded chicken and briefly sauté.
- Add tomato sauce and ½ cup of reserved broth.
- Salt to taste.
MEXICAN CHICKEN SAUTé
Provided by James Beard
Categories Wine Chicken Poultry Sauté Hot Pepper White Wine Winter House & Garden
Yield Serves 4
Number Of Ingredients 8
Steps:
- Brown the chicken pieces in the butter, turning each piece to color evenly. When nearly browned, add 2 tablespoons chopped onion and cook gently until onion and chicken are brown and blended. Add salt to taste, garlic, and chilis. Pour over this mixture 2/3 cup white wine and simmer gently until chicken is tender. Remove chicken to a hot platter, pour pan juices over it and garnish with chopped toasted almonds. Serve with polenta.
HEALTHIER MEXICAN CHICKEN CASSEROLE
Adapted from a Canyon Ranch recipe. If cut into 6 servings, each piece is 255 calories. If cut into 4 servings, each piece is approximately 380 calories.
Provided by swissms
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350°F.
- Heat a large sauté pan with oil, add chicken and garlic and sauté for 2 minutes over medium high heat until chicken is golden brown.
- Add onion, bell pepper, tomato and spices and cook until vegetables are tender. Add chicken stock and chiles. Cook until stock is almost gone.
- Lightly coat an 8 x 8-inch glass baking dish with cooking spray. Place 1 tortilla in bottom of pan. Spread 1/2 of chicken mixture over tortilla. Top with 1/2 of cheese. Then top with remaining tortilla, chicken mixture and cheese.
- Bake for 15 to 20 minutes or until cheese is melted and lightly browned on top. Cut into 4-6 servings.
Nutrition Facts : Calories 307.9, Fat 14.5, SaturatedFat 7, Cholesterol 102.3, Sodium 726.1, Carbohydrate 10.2, Fiber 2.6, Sugar 5, Protein 34.1
MEXICAN CHICKEN FAJITAS
When we're in the mood for Mexican food, I'll reach for this recipe. Much of the meal can be prepared in advance, so I can avoid the last-minute rush at dinnertime.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a glass bowl or resealable plastic bag, mix first eight ingredients. Add chicken; toss to coat. Cover or close bag and refrigerate for 4 hours. Drain, discarding marinade. , Saute chicken in a large skillet over medium heat for 6-7 minutes or until juices run clear. Spoon about 1/2 cup chicken down the center of each tortilla. , Top with lettuce, cheese, tomato, sour cream and taco sauce. Fold in sides of tortilla and serve immediately.
Nutrition Facts :
MEXICAN-STYLE CHICKEN SANDWICHES
Provided by Stacey Siegal
Categories Sandwich Bean Chicken Sauté Quick & Easy Monterey Jack Bon Appétit New York
Number Of Ingredients 12
Steps:
- Whisk mayonnaise, lime juice and lime peel in small bowl to blend; season with salt and pepper. Stir beans and cumin in small skillet over medium heat until heated through, about 5 minutes. Add reserved bean liquid. Using fork, mash beans in skillet to coarse paste. Season to taste with salt and pepper. Arrange French roll bottoms on plates. Spread with bean mixture.
- Sprinkle chicken with 3/4 teaspoon cayenne pepper and salt. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until just cooked through, about 4 minutes per side. Top chicken with cheese slices. Cover skillet, reduce heat to low and cook until cheese melts, about 1 minute.
- Place chicken on bean mixture. Top with tomato, then avocado. Spread lime mayonnaise generously on cut side of each roll top; press onto sandwiches.
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