MEXICAN CORN AND CHICKEN CASSEROLE
This easy recipe combines Mexican cheeses and seasonings with rice and tomatoes for a chicken casserole that showcases so many of the flavors you love in south-of-the-border cooking.
Provided by BHG Test Kitchen
Time 55m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Grease a 2-quart casserole; set aside. In a large saucepan combine broth and rice. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until rice is tender.
- Meanwhile, in another large saucepan heat oil over medium heat. Add onion and garlic; cook until onion is tender. Remove from heat.
- Add corn, shredded chicken, tomatoes, tomato sauce, 1/2 cup of the cheese, the chili powder, and the rice mixture to onion mixture; stir until well mixed. Transfer to the prepared casserole. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for 20 to 25 minutes or until cheese is lightly browned and mixture is heated through. If desired, top with sour cream, cilantro, and sliced green onions.
Nutrition Facts : Calories 524 kcal, Carbohydrate 66 g, Cholesterol 70 mg, Protein 32 g, SaturatedFat 7 g, Sodium 1099 mg, Sugar 8 g, Fat 16 g, UnsaturatedFat 5 g
MEXICAN STREET CORN CHICKEN
This Mexican Street Corn Chicken is a FAVORITE chicken breast dinner. With tender chicken smothered in a creamy corn mixture, it has all the flavors of Mexican Elote, but made with minimal time and effort.
Provided by Kimber
Categories Dinner
Number Of Ingredients 11
Steps:
- In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder and mix to combine.
- In a casserole dish, lay the thin chicken breasts flat in the dish. Then season with salt, garlic powder and cayenne pepper. Spread the corn mixture evenly over the top of the chicken.
- Bake at 350˚F, uncovered, for 30-40 minutes or until the chicken is cooked through (165˚F internal temp.) Then remove from the oven and garnish the top with crumbled queso fresco and chopped cilantro.
Nutrition Facts : ServingSize 1 chicken breast, Calories 492 kcal, Carbohydrate 24 g, Protein 53 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 164 mg, Sodium 958 mg, Fiber 3 g, Sugar 5 g
MEXICAN DROP BISCUITS
"We love these golden biscuits with big bowls of soup," Teresa Spencer notes from Wauwatosa, Wisconsin. "The green chilies and taco cheese add extra zip to everyday meals."
Provided by Taste of Home
Time 20m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the biscuit mix, cheese and chilies. Stir in water just until moistened. Drop into 12 mounds 2 in. apart onto a greased baking sheet. Bake at 450° for 10-15 minutes or until golden brown. , In a small bowl, combine the butter, parsley, garlic powder, oregano, thyme and cayenne pepper; brush over biscuits. Serve warm.
Nutrition Facts : Calories 140 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 379mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
MEXICAN BISCUIT CASSEROLE
I found this recipe in Midwest Living Magazine years ago and it has been a family favorite ever since. It's great warmed up in the microwave the next day, too! Note: I often times just use the Bisquick box recipe for biscuits and make a dozen to spread evenly over the casserole. I also have fun cutting them in different shapes on occasion.
Provided by 2bizzy
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- In a large skillet, cook ground beef until brown.
- Drain fat.
- Add taco-seasoning mix according to package directions except use 1/2 cup water.
- Add the undrained kidney beans and drained corn; bring to boiling.
- Meanwhile, combine the biscuit mix and milk, stirring until all is moistened.
- Mix for 30 seconds more.
- Roll dough out on a lightly floured surface to a 1/2 inch thickness.
- Cut with a 2 inch round biscuit cutter, making 10 biscuits.
- Spoon hot meat mixture into a 13x9x2 inch (3 quart rectangular) baking dish and top with cheese.
- Immediately place biscuits on top and bake for 20 minutes or until biscuits are done.
- Remove from oven and let stand for at least five minutes before serving.
MEXICAN CORN
This recipe was given to me by my aunt in Texas, where they like everything hot! Now, my family wants it for holidays, barbeques, or just by itself.
Provided by KBALDRIDGE
Categories Side Dish Vegetables Corn
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.
Nutrition Facts : Calories 359.3 calories, Carbohydrate 38.2 g, Cholesterol 61.4 mg, Fat 22.7 g, Fiber 4.5 g, Protein 8 g, SaturatedFat 13.4 g, Sodium 491.4 mg, Sugar 6.6 g
MEXICAN CHICKEN CORN CHOWDER
Chowder with pizzazz!
Provided by Jeanne Jones
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
- Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
- Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.
Nutrition Facts : Calories 367.5 calories, Carbohydrate 15.1 g, Cholesterol 108.5 mg, Fat 21.3 g, Fiber 1.3 g, Protein 30 g, SaturatedFat 12.8 g, Sodium 868.3 mg, Sugar 3.3 g
MEXICAN CHICKEN AND CORN SKILLET
Delight your loved ones today with our Mexican Chicken and Corn Skillet recipe. Our elotes inspired Mexican Chicken Corn Skillet features a blend of mayo, lime juice and chipotle powder. Add a sparkle of Parmesan cheese and cilantro to garnish the dish perfectly.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in large skillet on medium heat. Add chicken and seasonings; cook and stir 4 min. or until chicken is done.
- Add corn, mayo and lemon juice; cook and stir 3 to 4 min. or until heated through. Stir in 2 Tbsp. cheese.
- Sprinkle with remaining cheese and cilantro.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 16 g
MEXICAN STREET CORN-CHICKEN SALAD
Use leftover rotisserie chicken to make a delicious, easy salad featuring the flavors of Mexican street corn. As a side dish or a main course, this is perfect for summer or anytime. I serve it with homemade Mexican rice for a definite hit!
Provided by Christa Lewis
Categories Corn Salad
Time 20m
Yield 4
Number Of Ingredients 16
Steps:
- Whisk together mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin for dressing in a large bowl. Season with salt and pepper.
- Add chicken, corn, and olives to dressing and toss to coat.
- Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.
Nutrition Facts : Calories 786 calories, Carbohydrate 32.5 g, Cholesterol 90.1 mg, Fat 63.7 g, Fiber 8 g, Protein 28.5 g, SaturatedFat 12 g, Sodium 1253.4 mg, Sugar 5 g
EASY MEXICAN CHICKEN BAKE
I got this recipe from my mother, and it is delicious. Even my picky three year old loves it! It uses tortilla chips to make it crunchy. It's very Mexican style, and quite cheesy!
Provided by Trisha
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the chicken, mushroom soup, chicken soup, nacho cheese soup, process cheese food and chili powder to taste.
- Spread a layer of tortilla chips in the bottom of a 9x13 inch baking dish. Spread the mixture over the chips and top with the remaining chips.
- Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until all the cheese is melted and bubbly.
Nutrition Facts : Calories 946.2 calories, Carbohydrate 59.3 g, Cholesterol 155.2 mg, Fat 54.1 g, Fiber 4 g, Protein 53.6 g, SaturatedFat 19.4 g, Sodium 2432.3 mg, Sugar 10 g
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