Southoftheborderchickencasserole Recipes

Steps:

• Sauté green pepper and chicken in butter or oil until lightly browned (about 5 mins).
• Spread the rice in a greased 9x9 pan.
• Top with peppers and chicken.
• Mix sour cream and salsa and spoon over chicken. Sprinkle with cheese.
• Bake 350 degrees for 25-30 minute.

Steps:

• Preheat oven to 325 and grease 1 1/2 qrt casserole dish.
• Brown meat and drain.
• Add onion and jalapeno (if using) and cook with meat until tender.
• Stir in tomato sauce and seasonings.
• Layer one-third of meat mixture, cheese and one half of tortillas in casserole dish; repeat layers, ending with cheese.
• Bake at 325 for 20 minutes.
• Note: Corn tortillas will soften and absorb the sauce.
• These are recommended.
• Flour tortillas will expand and the casserole will be too doughy-therefore flour tortillas are not recommended.

Steps:

• Blend together sour cream, cream cheese, cottage cheese.
• Add soup, salt, garlic powder, chilies, chicken, rice, cheeses, tomatoes and black olives (if using).
• Spray a 9x13-inch pan with non-stick spray and pour combined ingredients into pan. Bake at 350° for 30 minutes.

Steps:

• Bring a small saucepan of lightly salted water to a boil. Add macaroni and cook until almost tender, about 6 minutes. Drain and set aside.
• Crumble the turkey in a large skillet set over medium heat. Cook and stir until evenly brown; drain. Add onion to browned turkey meat and cook until onion is tender, about 5 minutes. Stir in tomatoes, gravy mix and chili powder until combined then mix in the corn and macaroni. Cover; reduce heat to low and simmer, for 10 minutes, stirring occasionally.
• Serve on a bed of tortilla chips topped with shredded lettuce and sour cream.

Steps:

• In a large bowl, combine the chicken, chiles, soup, cheese, onions, salt, pepper and water and pour the mixture into a microwave safe 9x13 inch casserole dish.
• Add the rice. The mixture should be the consistency of soupy pancake batter.
• Cover the dish with a lid or plastic wrap and microwave for about 15 minutes (depending on the microwave). Serve with mexicorn and green salad if desired.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook and stir chicken in large nonstick skillet on medium-high heat 6 to 8 min. or until done. Add next 4 ingredients; mix well. Simmer on medium-low heat 6 min. or until cream cheese is melted, stirring occasionally.
• Drain pasta; add to chicken mixture in skillet with 1/2 cup shredded cheese. Simmer 3 min. or until cheese is melted, stirring occasionally. Top with remaining shredded cheese; cover. Remove from heat. Let stand until cheese is melted.

Steps:

• Put the chicken breasts in the crock-pot; cover with salsa, corn, and black beans.
• Set on low and allow to cook until chicken is tender and falls off bones (6-10 hours).
• Remove bones from mixture, add brown rice, and mix thoroughly. Serve, topping with cheese.

Steps:

• Cook pasta as directed on package.
• Meanwhile, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat for 6 minutes or until done. Add salsa, corn, cream cheese and cumin; simmer on medium-low heat 6 minutes or until corn is heated through and cream cheese is melted, stirring occasionally.
• Drain pasta; add to skillet with half the shredded cheese. Simmer 3 minutes or until heated through. Top with remaining shredded cheese; cover. Remove from heat and let stand 5 minutes or until cheese is melted.

Steps:

• Pound chicken to 1/4-inch thickness.
• Combine oil and juice in a resealable ziplock bag.
• Add chicken and marinate 4-6 hours.
• Combine ingredients for Spicy Mayo (mayonnaise, chili powder, cumin, cayenne pepper, salt, tomato paste, lime juice, and orange juice) until smooth.
• Chill for several 2-3 hours before making sandwiches to blend flavors.
• Remove chicken from marinade and discard marinade.
• Grill or broil chicken 8-10 minutes, or until cooked through, turning once while cooking.
• Remove chicken from heat and place cheese on chicken while it is very hot.
• Butter cut sides of rolls and grill or toast until lightly golden and crisp.
• Place chicken (with cheese), lettuce, tomato, red onion, a dallop of southwest mayo, and sprinkle about a tablespoon of chopped cilantro on each sandwich and top with upper portion of each roll.
• Serve hot.

Steps:

• Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add the chicken, coat with the paste, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
• Heat oil in a small saucepan over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir ketchup, vinegar, and Worcestershire sauce into onions; bring to a simmer and cook until flavors blend, about 10 minutes.
• Preheat grill for medium heat and lightly oil the grate. Remove chicken from bag and discard marinade.
• Cook chicken on the preheated grill until lightly browned on all sides, about 1 minute per side.
• Turn off one of the grill burners or move the coals and move chicken so there is no heat source directly below it.
• Baste drumsticks with the sauce and cook another 10 minutes; turn again and baste chicken with sauce. Continue to grill drumsticks until juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring chicken breasts and water to a boil in a large skillet; cook over medium heat until chicken juices run clear and meat is no longer pink inside, about 10 minutes. Transfer chicken breasts to a large plate, reserving pan juices in skillet, and shred chicken with 2 forks.
• Cook onion and red bell pepper in reserved drippings over medium heat until onion is translucent, 5 to 8 minutes. Return shredded chicken to skillet. Stir black beans, corn, picante sauce, chopped green chiles, chili powder, and cumin into chicken mixture until thoroughly combined. Bring mixture to a simmer and cook until heated through, about 5 minutes. Pour chicken mixture into prepared baking dish.
• Arrange flour tortillas in a single layer over chicken mixture. Stir fiesta soup with diced tomatoes and green chiles in a bowl until thoroughly combined; spread soup mixture over tortillas. Top casserole with Mexican cheese blend.
• Bake in the preheated oven until cheese topping has melted and casserole is hot, about 30 minutes. Cool 5 minutes before serving.