GRINGO CHICKEN
I got this long ago from a friend, who got her from her mother, who got it from a firend ... A long time favorite!
Provided by SuePA
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook chicken breasts in microwave until done.
- Cut meat into chunks.
- Set aside.
- Saute onions, garlic, and pepper in margarine over mediuom heat until limp.
- Mix together the canned ingredients and chicken broth.
- Add sauteed ingredients.
- Mix well.
- Tear tortillas into fourths.
- Dip half of the tortilla pieces in the soup mixture and lay them in bottom of a baking dish.
- Cover with half of the soup mixture, then half of the chicken, and half of the cheese.
- Repeat.
- Bake at 350 for 20-30 minutes, until bubbly.
POBLANO CHILE ENCHILADAS A LA GRINGA
Prepare for your taste buds to jump for joy!
Provided by Olga Gonzalez
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 5
Number Of Ingredients 10
Steps:
- Place the chicken breasts, garlic, onion, water, and chicken bouillon into a saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes. When finished, remove the chicken to a plate to cool. Measure out 1 cup of the chicken broth and discard the rest.
- Roast the poblano chiles over an open flame, or underneath a broiler until the skin has blackened on all sides. Place the chiles into a plastic bag, or a bowl covered with plastic wrap, and allow to steam as they cool, about 30 minutes. When cool, peel the blackened skin off of the pepper, and remove the seeds and membrane.
- Place the reserved chicken broth into a blender along with the roasted poblanos and sour cream. Puree until smooth and set aside.
- Heat the olive oil in a skillet over medium heat. Fry the tortillas one at a time until softened and beginning to crisp. Place onto a plate and set aside. Pour the pureed poblano mixture into the skillet and simmer for 10 minutes. While the sauce is cooking, slice the cooled chicken breasts into 1/4 inch strips.
- Using tongs, dip a tortilla into the sauce, coating both sides. Place some of the chicken in the center of the tortilla, roll tightly, then place on a serving dish with the seam side down. Repeat with remaining tortillas. Spoon any remaining sauce over top of the enchiladas, then sprinkle with the shredded mozzarella cheese.
Nutrition Facts : Calories 442.7 calories, Carbohydrate 31.1 g, Cholesterol 87.3 mg, Fat 21.5 g, Fiber 5 g, Protein 32.1 g, SaturatedFat 9.6 g, Sodium 477.7 mg, Sugar 2.7 g
GRINGO CHICKEN ENCHILADAS
Very easy to make. This is one of those recipes that you come up with when you haven't been to the grocery in weeks. I cook several pounds of chicken at a time and freeze it so I can make these types of recipes.
Provided by allikat
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven 350.
- Grease 9 x 13 baking pan.
- Combine sour cream, mexicorn and salsa.
- Arrange tortillas to cover bottom of pan (3 to 4 tortillas).
- Use 1/2 of pre-cooked chicken to lay over bottom layer of tortillas and top chicken with 1/2 of sour cream mixture and then lightly sprinkle with both types of cheese.
- Cover layer with tortillas (3 to 4).
- Use the remaining 1/2 of the pre-cooked chicken to layer on top of the tortillas and then top chicken with remaining sour cream mixture and then lightly sprinkle with both types of cheese.
- Top middle layer with tortillas (3- 4) and cover with remaining cheeses.
- Cover with foil and bake at 350 for 25 minutes.
- Remove foil and bake an additional 10 minutes.
CHICKEN ENCHILADAS GRINGO STYLE
Steps:
- 1. Boil chicken (with salt and pepper), remove chicken from broth and shred by pulling chicken apart into small pieces.
- 2. Drain broth but leave 2 tablespoons broth on low heat.
- 3. Add cream cheese to broth and allow to simmer while melting, stir and remove from heat.
- 4. Add can of green chilies, stir.
- 5. Add shredded chicken and 2 tablespoons sour cream, stir.
- 6. In palm of hand, fill tortilla with chicken mixture, plus a sprinkle of cheese. Roll tortilla and place each enchilada face down in a rectangle pan lined with 1/4 can of enchilada sauce.
- 7. Cover enchiladas with remaining sauce.
- 8. Cover in remaining cheese.
- 9. Bake in oven at 350 for 25-35 minutes or until cheese is melted but not bubbling. Garnish and enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BANDITO CHICKEN WINGS
These golden wings make a mouthwatering hot appetizer. -Gloria Jarrett, Loveland, Ohio
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Cut chicken wings into three sections; discard wing tips. Sprinkle with salt and pepper. In a skillet over medium heat, combine 2 tablespoons butter and oil. Fry chicken until brown, about 6-8 minutes on each side. Place in a greased 13-in. x 9-in. baking dish. , In a saucepan, combine taco sauce, barbecue sauce, French dressing, Worcestershire sauce, hot pepper sauce and remaining butter; cook and stir over medium heat until butter is melted and sauce is blended. Pour 1/2 cup over the chicken wings. , Bake, uncovered, at 325° for 15-20 minutes or until chicken juices run clear. Serve with the remaining sauce.
Nutrition Facts : Calories 223 calories, Fat 20g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 450mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.
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