MAKE-AHEAD MEXICAN CHICKEN (OAMC)
This recipe is from a Pampered Chef party photocopy. I have always read and heard that it is not best practice to cook chicken in the juice that it marinates in, but I did for this recipe, and I'm still alive. It is not ABSOLUTELY necessary to freeze the chicken after combining all the ingredients in the bag - in fact, for my experience, I just took out frozen chicken breasts and defrosted the chicken in the sauce (in the fridge) and made it the very next night. The freezing part is just an option for busy people to have a convenient ready-made meal waiting in the freezer. I served this with cornbread and steamed veggies, but fiesta-style rice might be nice as well.
Provided by Greeny4444
Categories Chicken Breast
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Write "Mexican Chicken - 400 degrees F for 45 min, then melt cheese on top" on the outside of a Ziploc bag.
- Place the chicken in a freezer bag.
- Add all of the ingredients to the freezer bag, except the cheese.
- Coat the chicken well, squeeze all of the air out of the bag, and freeze.
- When you are ready to make the chicken, defrost the chicken in the refrigerator for 24 hours (this also marinates the chicken in the salsa).
- Preheat the oven to 400 degrees F (as you have written on your bag, so you wouldn't forget!).
- Lightly spray a 9x13 pan with cooking spray. Place the chicken in pan, and pour the sauce over the chicken.
- Bake, uncovered, for 45 minutes.
- Sprinkle cheddar cheese on the top, and put back into the oven, until the cheese melts (the broiler would be a good alternative for this step too).
MEXICAN CHICKEN- OAMC
This is really a versatile recipe, and economical, too. It can be used so many ways... as a filling for burritos, a topping for nachos, or as a side dish. I've also served it in bowls with nachos for scooping. I like to add some cheese no matter how I serve it. I had never cooked with barley before I started making this, but found it easy and tasty- kind of like rice. As prepared here it makes a lot, but you could easily half the recipe.
Provided by Munchkin Mama
Categories One Dish Meal
Time 30m
Yield 18 serving(s)
Number Of Ingredients 12
Steps:
- In a large Dutch oven, cook the onion and garlic in oil until tender.
- Add in all ingredients (including spices) except for chicken. Bring to a boil.
- Reduce heat and simmer 10 minutes, stirring occasionally.
- Add the cooked chicken; continue simmering another 10 minutes or until the chicken is heated through and the barley is tender.
- To freeze: cool, spoon into quart-sized freezer bags, label, and freeze flat.
- To serve: Thaw chicken mixture. Heat in a skillet until hot. Serve over corn tortilla chips or scoop into flour tortillas, fajita-style.
- Note: If you choose to use regular barley rather than quick cooking barley, you'll want to cook it ahead of time, which takes about an hour. Follow the directions on the box.
Nutrition Facts : Calories 172.1, Fat 5.7, SaturatedFat 1.2, Cholesterol 35, Sodium 614.8, Carbohydrate 16.9, Fiber 3, Sugar 5.7, Protein 15.3
QUICK AND EASY MEXICAN CHICKEN
An easy entree with Mexican flair! Serve over rice or buttered noodles.
Provided by Karen Taylor
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 264.4 calories, Carbohydrate 4.9 g, Cholesterol 98.1 mg, Fat 11.1 g, Fiber 1.1 g, Protein 35.4 g, SaturatedFat 6.4 g, Sodium 641.3 mg, Sugar 2.1 g
LEMON CHICKEN (OAMC)
Make and share this Lemon Chicken (Oamc) recipe from Food.com.
Provided by David and Kat
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all of the spices and lemon juice in a 1-gallon bag, add chicken pieces, and freeze.
- To prepare, thaw bag of chicken, preheat oven to 450 degrees. Arrange chicken skin-side down in an 8x8x2-inch bakind dish treated with nonstick spray. Pour liquid over chicken.
- Bake for 20 minutes. Turn chicken over and baste. Bake for an additional 15 to 20 minutes.
- Prepare rice according to package directions.
- Serve chicken over rice.
Nutrition Facts : Calories 330.1, Fat 10.7, SaturatedFat 3, Cholesterol 51.8, Sodium 630.5, Carbohydrate 40.7, Fiber 0.9, Sugar 0.5, Protein 16.2
MEXICAN CHICKEN WITH BLACK BEANS **CROCK POT** OAMC
Fan-tabulous come home to dinner! The smell of this one as it cooks will have you begging for dinner time!
Provided by DustyPyatt
Categories Easy
Time 5h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large freezer bag combine and mix well: chicken, broth, and taco seasoning.
- Seal the bag.
- In a large freezer bag combine: black beans, red onion, chili powder and cumin.
- Seal the bag.
- In a quart size freezer bag add: cilantro (if using) lime juice and salt to taste. Seal the bag.
- Print recipe, insert 3 bags (and recipe) into a large freezer bag. To that bag you have the option of adding the tortillas at this time. I do, so I have everything on hand. Seal the bag.
- To cook:.
- Thaw completely.
- Place chicken, taco seasoning, and chicken broth, into a slow cooker and cook till tender and easy to shred, about 5-7 hours on low.
- Shred the chicken meat.
- Heat a large skillet over medium-high heat, then film with a little oil; stir-fry bean mixture until heated through, about 3 to 4 minutes.
- Toss bean mixture with chopped cilantro, lime juice and salt to taste. Serve shredded chicken and beans on warmed tortillas; garnish with salsa.
Nutrition Facts : Calories 592.6, Fat 9.3, SaturatedFat 2.3, Cholesterol 57.3, Sodium 560, Carbohydrate 88.6, Fiber 22.6, Sugar 2.3, Protein 39.8
KING RANCH CHICKEN CASSEROLE (OAMC)
This version reminds me of the one served at Mama's Cafe in San Antonio, TX. YUM! You can add some heat by using Hot Picante Sauce and/or Hot Rotel. Now living in Iowa, this reminds me of home. Enjoy!
Provided by LILTEXQT
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Mix soup, picante sauce, sour cream, chili powder, tomatoes (or Rotel), and chicken.
- In 2-quart shallow baking dish, spread 1/2 of the tortilla pieces to cover the bottom. Top with 1/2 the chicken mixture.
- Repeat layers.
- Sprinkle with cheese and onions.
- Bake at 350°F for 40 minutes or until hot.
- If desired, serve with additional picante sauce, sour cream, onions, black olives, shredded cheese.
- TO FREEZE: Freeze chicken mixture in Ziploc bags uncooked.
- TO SERVE: Defrost chicken mixture. Arrange corn tortillas and chicken mixture according to above directions and bake.
Nutrition Facts : Calories 629.1, Fat 31.9, SaturatedFat 14.3, Cholesterol 130.8, Sodium 1184.6, Carbohydrate 46.4, Fiber 7.1, Sugar 7.4, Protein 41.3
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