Mexican Chicken Ii Recipes

QUICK AND EASY MEXICAN CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.
• Transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.

MEXICAN CHICKEN I

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Arrange the chicken pieces in a 3 quart casserole dish or a 9x13 inch baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice if desired.

GENERAL TSO'S CHICKEN II

Steps:

• Combine soy sauce, rice vinegar, water or chicken and cornstarch mixture, dry sherry, sesame oil, garlic and ginger; set aside. Combine egg and cornstarch mixture well.
• Add chicken and toss to coat. Heat oil until hot; fry chicken in batches until crisp and brown (do not crowd pan). Drain on paper towels.
• Pour off all but 2 teaspoons oil from pan.
• Add chilies and toss for a few seconds.
• Return chicken to pan with soy sauce mixture and cook until glazed (1 to 2 minutes). Add pea pods; cook 1 more minute. Serve immediately.
• If reheat ing, cut down on cooking time. Serves 6 to 8.

MEXICAN CHICKEN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the chicken, onion, garlic, 2 tablespoons chili powder and salt. Add the tomatoes with chiles and the Cheddar cheese. Mix well.
• Line a 9x13 inch baking dish with corn tortillas. Pour in the chicken mixture. Pour soup over all and spread. Sprinkle with additional chili powder for topping. Bake for 40 minutes or until bubbly. Let cool and serve with dollops of sour cream.

MEXICAN CHICKEN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the chicken, onion, garlic, 2 tablespoons chili powder and salt. Add the tomatoes with chiles and the Cheddar cheese. Mix well.
• Line a 9x13 inch baking dish with corn tortillas. Pour in the chicken mixture. Pour soup over all and spread. Sprinkle with additional chili powder for topping. Bake for 40 minutes or until bubbly. Let cool and serve with dollops of sour cream.

MEXICAN CHICKEN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the chicken, onion, garlic, 2 tablespoons chili powder and salt. Add the tomatoes with chiles and the Cheddar cheese. Mix well.
• Line a 9x13 inch baking dish with corn tortillas. Pour in the chicken mixture. Pour soup over all and spread. Sprinkle with additional chili powder for topping. Bake for 40 minutes or until bubbly. Let cool and serve with dollops of sour cream.

MONTEREY CHICKEN II

Steps:

• Preheat oven to 350°F.
• Place chicken breasts between waxed paper and pound until thin.
• Lightly dust with flour and salt and pepper.
• Melt 1/4 cup butter or margarine in skillet.
• Saute chicken until brown.
• Remove and set aside.
• Melt remaining butter or margarine in same skillet.
• Saute onion, garlic and mushrooms until cooked.
• Stir in flour, celery salt, chicken broth and wine (if using).
• Cook over low heat until thickened (5 minutes).
• Stir in avocado and 1/2 cup cheese; blend to combine ingredients.
• Remove from heat.
• Arrange chicken in baking dish.
• Spoon avocado mixture over chicken and top with remaining cheese.
• Bake for 10-20 minutes or until chicken is cooked and cheese melts.