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
MEXICAN-STYLE CHICKEN SANDWICHES
This is a wonderful alternative to the standard chicken sandwich. It is from the April 1999 issue of Bon Appetit.
Provided by Southern Polar Bear
Categories Lunch/Snacks
Time 35m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk mayonnaise, lime juice and lime peel in a small bowl; season with salt and pepper.
- Stir beans and cumin in a small skillet over medium heat until heated through, about 5 minutes.
- Add reserved bean liquid.
- Using a fork, mash beans in skillet to course paste.
- Season to taste with salt and pepper.
- Arrange French roll bottoms on plates; spread with bean mixture.
- Sprinkle chicken with cayenne pepper and salt.
- Heat oil in a large heavy skillet over medium-high heat.
- Add chicken to skillet and saute until just cooked through, about 4 minutes per side.
- Top chicken with cheese slices.
- Cover skillet, reduce heat to low and cook until cheese melts, about 1 minute.
- Place chicken on bean mixture.
- Top with tomato, avocado, and lettuce.
- Spread lime mayonnaise generously on cut side of each roll top; press onto sandwich.
Nutrition Facts : Calories 747.3, Fat 37.7, SaturatedFat 9.9, Cholesterol 103.5, Sodium 753.3, Carbohydrate 57.4, Fiber 13.6, Sugar 5.2, Protein 47.3
MEXICAN-STYLE CHICKEN
A Mexican-style Chicken dish with red, green and yellow capsicum, tomatoes, chillies, garlic, walnuts and cheese, served with steamed rice. Adapted from an International Masters 'recipes for pan and wok' recipe card, for the 2005 Zaar World Tour. 75g = 3 ounces; 300ml = 1/2 pint.
Provided by bluemoon downunder
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Use a knife to cut a cross in the top of the tomato, place the tomato in boiling water for 30 seconds, peel the skin from the tomato and roughly chop the flesh; peel and chop the onions; peel the garlic; blend the onions, garlic and walnuts in a food processor.
- Deseed and chop the capsicums; wearing rubber gloves, deseed the chillies and cut into thin strips; heat the oil in a large, preferably non-stick pan or wok, add the chicken breast fillets and fry over a high heat for 5 minutes on each side, or until golden brown; remove the chicken from the pan and season with salt and half the cayenne.
- Add the tomato, capsicums, onion puree and chillies to the pan; add the stock and bring to the boil; add the chilli sauce, vinegar, salt and remaining cayenne; place the chicken on top, reduce the heat and simmer for 20 minutes; sprinkle the grated cheese over the chicken, turn off the heat and leave for 5 minutes, or until the cheese melts, then serve over steamed rice or with a vegetarian Mexican side dish such as Fried Mexican Capsicum & Potatoes Recipe #139465 or Mexican Bean Hotpot Recipe #139476.
Nutrition Facts : Calories 365.6, Fat 27.1, SaturatedFat 6.8, Cholesterol 24.6, Sodium 307.4, Carbohydrate 22.4, Fiber 4.6, Sugar 8.6, Protein 12.6
MEXICAN-STYLE CHICKEN WITH PENNE
The Husband loves penne and rigatoni and this looked pretty good. From Food & Wine magazine... I'm breaking my personal rule again...I haven't tried this - yet - but I'm planning on making it in the next week or so...The recipe did not say whether or not you leave the chicken whole, but I'm planning on cuttting mine up into bite-size pieces... (made it last night- I halved the amount of chipolte/sauce because I didn't want too much heat and I also added some of the juice from the tomatoes. Really good. I highly recommend the queso blanco too - tastes great in this)
Provided by HEP MEP
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to boil.Add the penne and cook till al dente - drain.
- Meanwhile, in a large deep skillet, heat 3 tablespoons olive oil. Season the chicken with salt & pepper, add to skillet and cook until lightly browned.
- Add the onion and garlic and cook until the onion is softened and chicken is cooked through.
- Add the diced tomatoes, chipolte and adobo sauce and cook until heated through.
- Add the corn, season with salt & pepper and cook until the corn is heated through.
- Add the penne and the remaining two tablespoons of olive oil to the sauce and toss to coat. Add one cup of the queso blanco and toss.
- Transfer pasta to bowls - sprinkle with the remaining cheese and cilantro and serve.
MEXICAN CHICKEN ENCHILADAS (RESTAURANT STYLE)
I have had many different variations of enchiladas...but this is by far the best enchilada as it gets for me. My mother has been making it for years, she got this recipe from her Hispanic brother in law. This is to feed a very large group or family.. It is well worth the time and effort....I promise.
Provided by Sarah_nadine
Categories One Dish Meal
Time 2h35m
Yield 60 Enchiladas, 7-10 serving(s)
Number Of Ingredients 17
Steps:
- Place thawed chicken into a 7-10 qt pot. Pour fresh water into pot until the water covers all the chicken + 6 inches more of water. Place pot on burner.
- Put in the 5 bay leaves, 3 tbsp garlic, 1/2 of a onion, 2 1/2 tsp salt, 1 tbsp red pepper flakes.
- Boil on medium-high ( covered ) for 1 hour 20 min or until chicken falls off bone easily.
- Once chicken is cooked, place into a very large bowl. Place in fridge for 20 min to cool down for easy handling.
- While cooling down, drain half the broth and boil the rest uncovered.
- Take chicken out of fridge, begin shredding apart each piece by hand, discarding fat, bones, and knuckles. Make sure you have discarded all of the bones and knuckles.
- Add the lettuce, 2 whole chopped onions, 1 1/2 C pepper jack and 1 1/2 C colby jack cheese, powdered garlic, pepper, salt, chili powder, 1 can olives. Mix until well incorperated. Set Aside.
- Spray lightly 3 13x9 inch pans ( or 4-5 8x8 pans) with cooking spray.
- Pour in all enchilada sauce into pot with boiled broth, mix, turn down heat to medium-low.
- Get another person to assist you.
- Place and single corn tortilla on a wide spatula, place lightly into sauce, leave in no more than 5 seconds. Place tortilla into greased pan, fill with 1/4 c chicken mixture, roll up as tightly as you can without tearing.
- Repeat process until all tortillas and pans are used. Make sure each enchilada is place tightly, and close to eachother.
- Pour remaining sauce, cheese, and olives all over prepared enchiladas, cover with tin foil.
- Place in oven at 350 F for 35 min, broil HI the last 5 minutes uncovered.
- Cool, uncovered for 10 minutes.
- Serve with sour cream, salsa, green onions.
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