Mexican Chicken Over Chips Recipes

MEXICAN CHICKEN TENDERS

Steps:

• Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk 1/4 cup vinegar, 1 tablespoon sugar and the chili powder in a shallow microwave-safe dish. Add the onions, separating them into rings. Cover with plastic wrap and microwave until crisp-tender, 3 to 5 minutes. Toss to coat the onions with the liquid, then let cool.
• Meanwhile, whisk 1/3 cup mayonnaise, the cilantro and the remaining 2 tablespoons vinegar and 1 tablespoon sugar in a large bowl. Add the cabbage, jalapenos, 1 teaspoon salt, and pepper to taste and toss. Refrigerate the slaw until ready to serve.
• Whisk the remaining 2/3 cup mayonnaise and 1 tablespoon liquid from the pickled onions in a shallow dish. Put the crushed chips in another dish. Coat a baking sheet with cooking spray. Dip the chicken in the mayonnaise mixture and then in the chips; place on the baking sheet. Mist the chicken with cooking spray. Bake until crisp and cooked through, 10 to 12 minutes. Serve with the slaw and onions.

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 OVER CHIPS

Steps:

• Boil chicken for about 20 minutes.
• Mix together soup, taco sauce, and 1/2 of the cheese.
• Shred chicken into mixture.
• Pour into a 9 x 13 pan and top with the rest of the cheese.
• Bake at 350 for 1 hour.
• Serve over tortilla chips.

MEXICAN CHICKEN AND CHIPS

Steps:

• Preheat oven to 350°. Lightly grease a 2-quart casserole.In a large skillet over medium heat, saute onion in oil for 5 minutes or until almost tender. Add chopped tomatoes with juice, tomato sauce and green chilies. Increase heat to medium-high. Stirring occasionally, bring to a boil and boil for 10 minutes or until juices are reduced.Meanwhile, reserve a few tortilla chips. Lightly crush remaining chips and place in a large bowl. Pour chicken broth over top let stand for 5 minutes, stirring occasionally.In casserole, layer half of the tortilla chips and broth, half of the chicken, half of the cheese and half of the tomato mixture repeat.Bake for 25 to 30 minutes or until bubbly and lightly browned. Garnish with sour cream, olives or green onions, reserved chips and parsley.