Mexicali Salsa Chicken Recipes

SALSA CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

MEXICAN SALSA CHICKEN

Steps:

• place chicken thighs in a single layer in a casserole dish and sprinkle chopped onions over top. pour salsa over thighs.
• Cover and cook at 350 for 1 hour or until thighs are fully cooked.
• Uncover, add grated cheese and olives and broil until cheese melts and turns golden brown.

MEXICALI SALSA CHICKEN

Steps:

• Slice chicken breasts into 1/2 inch strips.
• Saute chicken in the half of the butter in a large frying pan until cooked through, about 10 minutes.
• Set chicken aside to keep warm.
• Melt the remaining butter in the frying pan and saute the onions and garlic until onions are translucent, about 5 minutes.
• Put chicken back in the pan and add the salsa and corn.
• Simmer about 20 minutes, stirring occasionally.

MEXICALI CHICKEN

Steps:

• In a small bowl, combine the tomato, onion, jalapenos, lime juice, garlic, salt and pepper. Chill until serving., Sprinkle chicken with taco seasoning; set aside. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain., If grilling the chicken, moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 165°., Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top.

MEXICALI CHICKEN

Steps:

• 1. Preheat oven to 375 degrees F. Brush chicken with olive oil and sprinkle with half of the Mrs. Dash® Extra Spicy Seasoning Blend. Arrange in a baking dish.
• 2. Bake 15 minutes. Turn chicken pieces over and sprinkle with remaining Mrs. Dash® Extra Spicy Seasoning Blend. Bake an additional 10-15 minutes or until cooked through.
• 3. Serve with lime or lemon wedges if desired.

SALSA MARINATED CHICKEN WITH MEXICAN RICE

Steps:

• Using the large holes of a box grater, grate the tomatoes and the onion into a bowl. Add the garlic, chile peppers and cilantro and stir to combine. Place half of the salsa in a plastic tub or storage container, season with a little salt, cover and store in the refrigerator. Place the remaining salsa in a large resealable plastic bag and add the EVOO. Sprinkle the chicken liberally with salt and pepper and add it to the bag, shaking it around to coat it with the marinade. Double-bag the chicken in case the first bag leaks. Marinate in the refrigerator for 30 minutes and up to 2 hours.
• Preheat a grill or a grill pan to medium-high heat.
• Meanwhile, melt the butter in a medium pot over medium heat. Add the rice and cook, stirring, until golden brown, 3 to 4 minutes. Add the reserved salsa and the chicken stock and bring to a boil. Reduce the heat to a simmer, cover and cook for 20 minutes. After about 5 minutes, place the chicken on the grill and cook, turning occasionally, for 12 to 15 minutes.
• If you are using black beans, rinse and drain them, then reheat them in a small pan with the cumin and some salt and pepper. If you are using refried beans, reheat them in a small pan with the cumin, thinning them with a splash of water.
• Cut the lime into wedges and douse the chicken with lime juice when it comes off the grill. Serve the chicken with the rice.

MEXICALI CHICKEN

Steps:

• Boil chicken breasts for 45 minutes. Remove bones. Cool and cut into large chunks. In large bowl, combine with salsa, onions, and salt. Place in ungreased 9x13-inch baking dish. Top with cream cheese cubes. Spread chili carefully over all. Place desired amount of olives over chili. Mix together grated cheeses and sprinkle over top. Bake 30 minutes at 350°. Hint: Be sure to cube the cream cheese in small pieces. May be made using 1 bottle of mild salsa and 1 bottle of hot salsa. This is good served with flour tortillas. Recipe may be made the night before and refrigerated. Fun Fact: Listed as one of the Seven Wonders of the Medieval World, Hagia Sophia is a former Orthodox patriarchal basilica, later a mosque, and now a museum in Istanbul, Turkey. Famous in particular for its massive dome, it is considered the epitome of Byzantine architecture, and is said to have "changed the history of architecture." It was the largest cathedral in the world for nearly a thousand years, until Seville Cathedral in Spain was completed in 1520.

MEXICALI CHICKEN FOR TWO

Steps:

• In a small bowl, combine the tomato, onion, jalapeno, lime juice, garlic, salt and pepper. Chill until serving., Sprinkle chicken with taco seasoning; set aside. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain., If grilling the chicken, using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°., Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top.

CHICKEN MEXICALA

Steps:

• In a medium saucepan, saute onion and green chile peppers until tender. Stir in chicken, then milk and soup. Heat through, mix well and set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• In a small skillet, saute tortillas a few at a time until soft. Cut tortillas into quarters, then line a 9x13 inch baking dish with 1/2 of the tortillas. Spread 1/2 of the chicken mixture over the tortillas, then layer with remaining tortillas and remaining chicken mixture. Finally, sprinkle with cheese.
• Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.