SPICY MEXICAN CHICKEN WITH POTATOES
This supper dish is ideal for the whole family. Quick and easy to prepare it is a traditional combination of Mexican ingredients including peppers and black beans.
Provided by English_Rose
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F.
- Heat the olive oil in a large frying pan and fry the chicken, onion and potato for 5 minutes.
- Add the remaining ingredients with 2/3 cup water. Bring to the boil and transfer to a casserole dish.
- Cover and bake for 45 minutes, stirring half way through or until potatoes are tender and chicken is cooked throughout.
- Serve garnished with chopped cilantro and warm flour tortillas if required.
Nutrition Facts : Calories 603.3, Fat 7.3, SaturatedFat 1.5, Cholesterol 136.9, Sodium 172.2, Carbohydrate 65, Fiber 15, Sugar 6.5, Protein 68.5
LINDA'S MEXICAN SCALLOPED POTATOES
One of the guys in one of my cooking groups posted this the other day and said it was so good, I decided to try it and made a few adjustments of my own... Here is my version... It's DEEEEEEEELISH!
Provided by Lindas Busy Kitchen
Categories Ham
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Layer half the potatoes and ham in a baking dish.
- Combine flour and milk in a covered container, and shake well, removing all lumps with a fork. Pour into a saucepan, and cook over med-high heat until the mixture thickens.
- Add tomatoes, onions, half the cheese, and chili seasonings to the pan. Mix well, and allow cheese to melt.
- Pour half the tomato mixture over the potatoes and ham.
- Place remaining potatoes and ham on top, and pour the rest of sauce mixture over potatoes.
- Top with remaining cheese.
- Bake at 350, for 30-35 minutes.
SPICY SCALLOPED POTATOES
Make and share this Spicy Scalloped Potatoes recipe from Food.com.
Provided by Chef mariajane
Categories Yam/Sweet Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan, melt butter over medium heat; add flour and cook, stirring for 1 minute. Whisk in milk and cook, whisking constantly, for 3-5 minute or until beginning to boil and thicken. Remove from heat and whisk in cheese, salt, oregano, cumin and pepper until smooth; set aside.
- Peel and thinly slice potatoes. Arrange one-third of the slices into greased 8-inch baking dish. Spread with half of the salsa.
- Repeat layers once and layer remaining potato slices on top. Pour cheese sauce over top and around sides to cover evenly and reach bottom of dish.
- Sprinkle with pickled jalapeno peppers, if using.
- Cover with foil or lid and bake in a 375F oven for 1 hour.
- Uncover and bake for 30 minutes or until lightly browned and potatoes are tender. Let stand for 5 minutes before serving.
SCALLOPED CHICKEN AND POTATOES
A hearty casserole of favorite chicken, potatoes and veggies will have everyone asking for more.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 5
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. In ungreased 2-quart casserole, mix contents of uncooked potatoes and sauce mix pouches (from potato mix box), boiling water, half-and-half, chicken, peas and mushrooms.
- Bake uncovered 30 to 35 minutes, stirring once, until potatoes are tender.
- In small bowl, mix remaining ingredients; sprinkle over potato mixture. Bake uncovered about 5 minutes longer or until light golden brown.
Nutrition Facts : Calories 450, Carbohydrate 35 g, Cholesterol 110 mg, Fat 1, Fiber 4 g, Protein 30 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 5 g, TransFat 1 g
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