Tex Mex Chicken Starter Recipes

Steps:

• In a large resealable plastic bag, combine lemon juice, oil and seasonings. Add chicken. Seal bag and turn to coat; refrigerate for 1 hour., In a large skillet over medium-high heat, bring chicken and marinade to a boil in batches. Reduce heat; cook and stir for 6 minutes or until juices run clear. Remove chicken with tongs to a large bowl., In the drippings, saute onions and garlic until onions are crisp-tender. Pour over chicken and mix well. Cool for 30 minutes. , Divide mixture among three freezer containers; cover and freeze for up to 3 months. Thaw before using.

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.

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.

Steps:

• Combine chicken, cumin and salt tossing to coat.
• Heat oil in a large skillet over medium high heat.
• Add onion, bell pepper and garlic, saute for 2 minutes.
• Add chicken, saute stirring constantly, until chicken is no longer pink.
• Stir in rice, picante sauce and broth, mixing well.
• Bring mixture to a boil.
• cover and remove from heat.
• Let stand 10 minutes or until all liquid is absorbed Sprinkle with cheese.
• Cover and let stand another 10 minutes.
• sprinkle with tomatoes& olives.
• Service with a dollop of sour cream.

Steps:

• Toss chicken with seasoning mix and flour in slow cooker sprayed with cooking spray. Add peppers, corn and salsa; mix lightly. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
• Stir chicken mixture. Serve over rice topped with cheese and onions.

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute red pepper in oil until crisp-tender. Add the chicken starter and corn; heat through. Stir in cream and cheese. , Cook and stir over medium-low heat until the cheese is melted and sauce is thickened. Drain linguine; top with chicken mixture. Sprinkle with cilantro if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place.
• Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes.
• Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese.
• Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.

Steps:

• Preheat oven to 450 degrees.
• In a shallow bowl whisk together the lime juice and honey.
• Place crushed tortilla chips in a plastic bag.
• Dip chicken in the lime/honey mixture and place in chip bag.
• Shake to coat.
• Place chicken in a 9-inch square baking pan.
• Repeat with the remaining chicken.
• Bake for 15-20 minutes, or until the thickest piece of chicken is no longer pink in the center.
• While chicken is cooking combine in a blender or food processor the tomatoes, jalapeno, cilantro, garlic and oregano.
• Puree to smooth.
• Pour mixture into a large saucepan and bring to a boil, stirring often.
• Cook the mixture down to about 1&1/2 cups.
• Remove chicken from oven and sprinkle with cheese.
• Bake for 3-4 minutes more.
• Divide sauce evenly between 4 plates and place cooked chicken on top of sauce.