Chicken Ole Recipes

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CHICKEN OLE CASSEROLE RECIPE



Chicken Ole Casserole Recipe image

Chicken Ole Casserole is a delicious Mexican lasagna dinner that is layered with cheese and chicken mixture, corn tortillas, and your choice of toppings. This chicken dinner will be sure to spice up your family's mealtime!

Provided by Jocelyn @ Inside BruCrew Life

Categories     Main Dishes

Time 1h25m

Number Of Ingredients 9

4 cups shredded, cooked chicken
1 - 4 ounce can chopped green chilies, undrained
1 - 10 ounce can diced tomatoes with green chilies, undrained
2 cups chicken broth, divided
1 - 10 3/4 ounce can condensed cream of mushroom soup
1 - 10 3/4 ounce can condensed cream of chicken soup
1 small onion, finely chopped
1 package corn tortillas (you will use 20)
3 cups shredded cheddar cheese (12 ounces)

Steps:

  • Preheat oven to 350 degrees. Spray a 9x13 dish with nonstick spray.
  • In a bowl, combine the chicken, chilies, tomatoes, 1 cup broth, soups, and onion; set aside.
  • Warm 10 tortillas in the microwave. Cut into wedges.
  • Layer the tortillas on the bottom of a greased 9×13 pan. Spoon 1/2 cup of broth over the tortillas. You don't want to soak them, just a little to soften them up.
  • Top with 1/2 the chicken mixture and sprinkle with 1/2 the cheese.
  • Repeat layers, starting with 10 more tortillas warmed and cut in quarters. Spoon the remaining 1/2 cup of broth over the tortilla layer, then add the chicken mixture and cheese. Cover with foil that has been sprayed with nonstick spray.
  • Bake for 45 minutes. Uncover and bake an additional 10 minutes. Broil for the last 2-3 minutes of the cooking time. Let sit 10-15 minutes before serving.

Nutrition Facts : Calories 221 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 15 grams fat, Fiber 0 grams fiber, Protein 16 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 654 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

CHICKEN MOLE



Chicken Mole image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 17

1 chicken (3 to 4 pounds), cut into 6 pieces
5 black peppercorns
Kosher salt
1/2 cup sesame seeds
5 whole cloves
1 cinnamon stick
1/2 teaspoon anise seeds
1/4 teaspoon coriander seeds
6 dried guajillo chile peppers
4 dried ancho chile peppers
6 tablespoons canola oil
1/4 cup raisins
1/4 cup whole blanched almonds
1/4 cup hulled pumpkin seeds
2 6-inch corn tortillas, torn into pieces
1 2.7-ounce disk Mexican chocolate, broken into pieces
Pinch of sugar

Steps:

  • Put the chicken and peppercorns in a large pot, cover with water and season with salt. Bring to a gentle simmer over low heat and cook until tender, about 40 minutes. Transfer the chicken to a large plate and set the cooking liquid aside.
  • Toast the sesame seeds in a dry skillet over medium heat, tossing, until golden, about 5 minutes. Set aside 2 tablespoons for garnish and transfer the rest to a blender. In the same skillet, toast the cloves, cinnamon stick, and anise and coriander seeds until fragrant, about 3 minutes. Add to the blender.
  • Remove the stems and seeds from the dried chile peppers. Heat 4 tablespoons canola oil in the same skillet over medium heat. Add the chiles and fry until lightly toasted, about 2 minutes. Transfer to a bowl, cover with hot water and set aside to soak until pliable, about 30 minutes.
  • Meanwhile, add the raisins, almonds, pumpkin seeds and tortilla pieces to the oil in the skillet and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes. Add to the blender along with the oil from the skillet. Add the softened chiles and puree, pouring in 2 to 3 cups of the soaking liquid to make a thick, smooth sauce.
  • Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add the chile sauce and fry, stirring, until thickened, 5 to 6 minutes. Add 4 cups of the reserved chicken cooking liquid and simmer until the sauce starts to thicken, about 20 minutes. Add the chocolate and simmer, stirring frequently, until the chocolate melts and the sauce reduces, about 20 more minutes. Add the sugar and season with salt.
  • Add the chicken pieces to the sauce and warm through over low heat. Garnish with the reserved sesame seeds.
  • Photgraph by Con Poulos

CHICKEN SPAGHETTI OLé



Chicken Spaghetti Olé image

Tomatoes with green chiles and jalapenos give a Southwestern spin to an Italian standby. Chicken is a lighter option than ground bef.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 12

6 oz uncooked spaghetti
1 tablespoon butter or margarine
1 small green bell pepper, chopped (1/2 cup)
1 medium stalk celery, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)
1 can (10 oz) diced tomatoes with green chiles, undrained
1 can (8 oz) tomato sauce
1 loaf (8 oz. box) VELVEETA™ Original Cheese, cut into cubes
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups diced deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
Sliced jalapeño chiles, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain spaghetti as directed on package.
  • Meanwhile, in 12-inch skillet, melt butter over medium heat. Cook bell pepper, celery and onion in butter, stirring occasionally, until tender. Stir in tomatoes, tomato sauce, cheese, salt and pepper; reduce heat to low. Heat, stirring frequently, until cheese is melted.
  • Stir in chicken and spaghetti. Spoon into baking dish. Bake uncovered about 30 minutes or until bubbly around edges. Top with chiles.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g

CHICKEN OLE FOIL SUPPER



Chicken Ole Foil Supper image

These Mexi-style chicken packets can be assembled ahead and frozen if you like. Just thaw them overnight in the fridge, then grill as directed. I like to serve them with warm tortillas and fresh fruit on the side. -Mary Peck, Salina, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 can (15 ounces) black beans, rinsed and drained
2 cups fresh or frozen corn (about 10 ounces), thawed
1 cup salsa
4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon salt
1 cup shredded cheddar cheese
2 green onions, chopped

Steps:

  • Mix beans, corn and salsa; divide among four 18x12-in. pieces of heavy-duty foil. Top with chicken. Mix seasonings; sprinkle over chicken. Fold foil over chicken, sealing tightly., Grill packets, covered, over medium heat until a thermometer inserted in chicken reads 165°, 15-20 minutes. Open foil carefully to allow steam to escape. Sprinkle with cheese and green onions.

Nutrition Facts : Calories 405 calories, Fat 13g fat (6g saturated fat), Cholesterol 91mg cholesterol, Sodium 766mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein. Diabetic Exchanges

CHICKEN MOLE



Chicken Mole image

Chicken Mole

Provided by Jenny Wells

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Mole Sauce Recipes

Time 55m

Yield 4

Number Of Ingredients 16

1 tablespoon vegetable oil
1 (3 pound) chicken, cut into pieces
1 bay leaf
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper
½ teaspoon paprika
½ teaspoon ground cloves
½ teaspoon ground cinnamon
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
2 teaspoons brown sugar
1 cup chicken broth
¼ cup semisweet chocolate chips
¼ cup raisins
2 tablespoons sesame seeds

Steps:

  • Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook the chicken pieces in the hot oil until golden brown on all sides, about 10 minutes. Remove from the pan and set aside. Reduce heat to medium, and stir in the bay leaf, black pepper, cayenne pepper, paprika, cloves, and cinnamon until fragrant, about 30 seconds. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Stir in the tomatoes, brown sugar, and chicken broth, and bring to a simmer over medium-high heat. Once simmering, stir in the chocolate chips until melted, then return the chicken pieces to the pot. Reduce heat to medium-low, cover, and simmer until the chicken is tender and no longer pink at the bone, 15 to 20 minutes. Stir in the raisins, and cook 3 minutes longer. Sprinkle with sesame seeds to serve.

Nutrition Facts : Calories 609.5 calories, Carbohydrate 25.2 g, Cholesterol 145.4 mg, Fat 34.6 g, Fiber 3.3 g, Protein 48.7 g, SaturatedFat 9.9 g, Sodium 304.6 mg, Sugar 17.8 g

CHICKEN OLE



Chicken Ole image

I found that is a great low fat recipe, that is also high in protein and low in carbs!! I got this from Low Fat, Low Calorie, Low Cholesterol Light Cooking Cookbook Special Notes: I used yogurt instead of sour cream and it tasted great! I also used parsley instead of chutney ..

Provided by qiltkitty

Categories     Chicken

Time 25m

Yield 3 serving(s)

Number Of Ingredients 7

1/2 cup medium hot chunky salsa
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
3 whole boneless skinless chicken breast halves
2 tablespoons margarine
chopped fresh chutney (to garnish)
low-fat sour cream or fat free sour cream (optional)

Steps:

  • Combine salsa, mustard and lime in large container.
  • Add chicken, turning to coat.
  • Cover; marinate in refrigerator for at least 30 minutes.
  • Melt margarine in large skillet over medium heat until foamy.
  • Remove chicken from marinade; reserve marinade.
  • Add chicken to skillet; cook about 10 minutes or until brown on both sides.
  • Add marinade; cook about 5 minutes or until chicken is tender and marinade glazes chicken.
  • Remove chicken to serving platter.
  • Boil marinade over high heat for 1 minute; pour over chicken.
  • Garnish with parsley.
  • Serve with Sour Cream.

Nutrition Facts : Calories 364.6, Fat 14.6, SaturatedFat 3, Cholesterol 151, Sodium 857.1, Carbohydrate 4.7, Fiber 1.4, Sugar 1.7, Protein 51.8

CHICKEN OLE



Chicken Ole image

"The recipe for this zesty stovetop dinner came from a grocery store demonstration several years ago," reports Robi Huggins of Anchorage, Alaska. "It goes together in the time it takes to set the table. Our children particularly enjoy it over tortilla chips."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 tablespoon vegetable oil
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
1-1/2 teaspoons chili powder
1 teaspoon onion powder
Tortilla chips or hot cooked rice
Shredded cheddar cheese

Steps:

  • In a large skillet, cook chicken in oil for 5-6 minutes or until no longer pink. Add corn, tomato sauce, chilies, chili powder and onion powder; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes, stirring occasionally. Serve over tortilla chips or rice and sprinkle with cheese.

Nutrition Facts :

CHICKEN OLE CASSEROLE



Chicken Ole Casserole image

Make and share this Chicken Ole Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 9

10 corn tortillas, sliced into strips
1/2-1 lb boneless skinless chicken breast, cooked and shredded
2 (10 3/4 ounce) cans cream of chicken soup
1 cup milk
1 onion, chopped
2 garlic cloves, minced
1 (7 ounce) can chopped green chilies, drained
1 (7 ounce) jar salsa (homemade or commercial and you determine how hot)
2 cups shredded cheddar cheese

Steps:

  • Spray a 13x9 inch baking dish with nonstick cooking spray.
  • Layer with half the tortilla strips and half the chicken; set aside.
  • In a bowl, mix together the soup, milk, onion, garlic, chiles, and salsa; mix well.
  • Spread over the chicken.
  • Layer with remaining tortilla strips and chicken.
  • Sprinkle with cheese.
  • Bake in a 300° oven for 1 1/2 hours.

CHICKEN OLE



Chicken Ole image

Chicken breasts marinated with Grey Poupon® and taco sauce with lime juice make a quick and very tasty dinner. Top with a dab of sour cream and this recipe will surely please even the pickiest eaters! I like to serve this with a side of refried black beans.

Provided by Dollface

Categories     Mexican Recipes

Time 1h25m

Yield 3

Number Of Ingredients 6

½ cup taco sauce
¼ cup Dijon mustard (such as Grey Poupon®)
2 tablespoons fresh lime juice
3 skinless, boneless chicken breast halves
2 tablespoons butter
3 tablespoons sour cream, or to taste

Steps:

  • Whisk taco sauce, mustard, and lime juice together in a shallow baking dish; add the chicken and turn to coat. Cover the bowl with plastic wrap and marinate in the refrigerator 1 to 4 hours.
  • Remove chicken from marinade and shake to remove excess moisture; reserve marinade.
  • Melt butter in a large skillet over medium heat. Cook chicken in melted butter until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour reserved marinade into the skillet; continue cooking until the marinated is hot and reduces in volume slightly, 3 to 5 minutes. Top each breast with a dollop of sour cream.

Nutrition Facts : Calories 277.5 calories, Carbohydrate 8.7 g, Cholesterol 95.8 mg, Fat 14.3 g, Protein 26 g, SaturatedFat 7.7 g, Sodium 862.4 mg, Sugar 0.2 g

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