TEX-MEX SKILLET CHICKEN AND RICE
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Whisk the salsa, sour cream and 3/4 cup water in a bowl.
- Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the broccoli, bell pepper, scallion whites and garlic; season with salt and pepper. Cook, stirring, until softened, about 6 minutes. Add the cumin and stir until toasted, 30 seconds.
- Stir in the chicken, rice, salsa mixture and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium and simmer until heated through and saucy, 1 to 3 minutes. Fold in half of the cheese; top with the rest. Broil until the cheese melts, 2 to 4 minutes. Top with the scallion greens.
Nutrition Facts : Calories 570, Fat 33 grams, SaturatedFat 12 grams, Cholesterol 78 milligrams, Sodium 1264 milligrams, Carbohydrate 51 grams, Fiber 6 grams, Protein 26 grams, Sugar 8 grams
EASY TEX-MEX CHICKEN AND RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
- Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
- Sprinkle over the cilantro and serve.
TEX-MEX CHICKEN STRIPS
I was looking for a way to amp up the flavor of regular chicken strips so I crushed up some leftover corn chips to create a crispy, flavorful coating. -Cynthia Gerken, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a shallow bowl mix the first 6 ingredients. Place butter in a separate shallow bowl. Dip chicken in butter, then roll in crumb mixture to coat; press to adhere. Place chicken on a foil-lined 15x10x1-inch baking pan. Bake until a thermometer inserted into the chicken reads 165°, about 15 minutes, turning halfway through the cooking time.
Nutrition Facts : Calories 258 calories, Fat 14g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 351mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.
TEX-MEX CHICKEN AND RICE
Poultry and freezer basics inspired this deliciously healthy combo. I have a hard time getting my family to eat healthy, but they have no problem cleaning their plates when I serve this dish! -Tracy Long, Bellwood, Nebraska
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a 3- or 4-qt. slow cooker, combine first five ingredients. Cook, covered, on low until chicken is tender, 3-4 hours. Remove chicken from slow cooker. Cool slightly; shred chicken with two forks. Return meat to slow cooker. Add corn and rice; cook, covered, on low 1 hour longer. , If desired, serve with cheese, sour cream, avocado and olives.
Nutrition Facts : Calories 254 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 757mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
TEX-MEX CHICKEN #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This tasty combination of chicken, tostadas, cheese and southwest sauce is feel good food for the entire family. Think of it as a Mexican take on lasagna. You can make this the day before and pop it into the oven after a long work day. We like eating this with additional tostada chips and using the cassarole as an "almost" dip.
Provided by pamela t.
Categories Mexican
Time 1h
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Spray baking pan with cooking spray. Spray chicken with cooking spray. Bake chicken in baking pan at 375 F for 35-40 minutes until juices run clear. Cut a piece and if you see no pink or red, it's done. Cool meat, shred.
- Meanwhile spray a 14" x 8" baking pan with cooking spray. Put tostada chips in the bottom.
- In a mixing bowl, add tomato sauce, enchilada sauce, taco seasoning, Ranch Seasoning Mix, frozen corn, minced garlic and chopped chives. Mix together.
- Layer shredded chicken over chips, spoon sauce over the chicken, sprinkle cheese on top.
- Continue layering chips, chicken, sauce and cheese ending with sauce. Sprinkle bread crumbs over sauce. Add the last layer of cheese. On top, add sliced black olives.
- Bake at 325F for 30 minutes until cheese is melted through and sauce is bubbling. Check it after 15 minutes and if it seems too dry, add a little water and cover loosely with foil so that bread crumbs don't get too brown.
- After taking it from the oven, sprinkle with more chopped chives and chopped roma tomatoes. You may serve with sour cream and picante if you wish.
Nutrition Facts : Calories 359.9, Fat 16, SaturatedFat 5.5, Cholesterol 35.3, Sodium 1630.9, Carbohydrate 40.3, Fiber 5.4, Sugar 8.4, Protein 16.1
TEX-MEX CHICKEN SPAGHETTI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions, then drain.
- Combine the spaghetti with the cream of chicken soup, pulled chicken, chicken stock, adobo sauce, seasoned salt, poblano pepper, bell pepper, onion and 1 1/2 cups of the pepper jack in a large bowl. Add salt and pepper to taste, then stir.
- Transfer the mixture to a 13-by-9-inch casserole dish and top with the remaining 1 cup pepper jack. Bake until bubbly, about 45 minutes. Garnish with cilantro leaves before serving.
SLOW-COOKER TEX-MEX CHICKEN AND BEANS
For a hearty dinner of fix-and-forget chicken stew, use a high-quality salsa to save time without skimping on flavor; choose a jar with a short ingredient list. This chicken recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 8h15m
Number Of Ingredients 9
Steps:
- Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight; drain. (To quick soak, cover beans in a large saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour; drain.)
- Preheat a 5- to 6-quart slow cooker.
- Place beans, salsa, chiles, flour, and 1 cup water in the slow cooker. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken. Cover and cook on low heat for 8 hours (or on high for 4 hours).
- Transfer chicken from slow cooker to a large plate. Using two forks, shred chicken into large pieces; return to stew. Serve with sour cream, jalapeno, hot sauce, and tortilla strips.
HIDDEN VALLEY TEX-MEX CHICKEN SOUP #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. An abundance of red bell pepper and yellow squash from my summer garden resulted in this recipe. Brimming with a variety of healthy vegetables, it is both colorful and delicious in any season.
Provided by Boyce Anne
Categories Vegetable
Time 1h
Yield 8 cups, 4 serving(s)
Number Of Ingredients 19
Steps:
- Combine chicken broth, chicken breast halves, tomatoes with green chilies, Hidden Valley Ranch Seasoning Mix, cumin, chili powder, and garlic. Heat to a boil, reduce heat and simmer until chicken is tender. Remove chicken, cool and shred. Add next 8 ingredients - cabbage through squash - simmering broth and continue simmering until vegetables are tender. Dice avocado and toss with lemon juice. Place one cup tortilla chips into each of 4 bowls. Top the chips in each bowl with ¼ of the chicken, then ¼ of the cheese. Ladle soup over chips, chicken and cheese, place one ear of corn in each bowl. Top soup with lemon dressed avocado.
Nutrition Facts : Calories 708.9, Fat 26.3, SaturatedFat 7.7, Cholesterol 41.3, Sodium 1571.8, Carbohydrate 93.9, Fiber 15.3, Sugar 14, Protein 30.3
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