TEX-MEX CHICKEN CASSEROLE
This is a version of the famous King Ranch Chicken casserole. Careful, it packs a bit of heat!
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place.
- Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes.
- Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese.
- Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 31.1 g, Cholesterol 71.5 mg, Fat 29.5 g, Fiber 2.2 g, Protein 24.2 g, SaturatedFat 11.4 g, Sodium 1209.4 mg, Sugar 4.8 g
EASY TEX-MEX CHICKEN AND RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
- Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
- Sprinkle over the cilantro and serve.
TEX-MEX CHICKEN SPAGHETTI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions, then drain.
- Combine the spaghetti with the cream of chicken soup, pulled chicken, chicken stock, adobo sauce, seasoned salt, poblano pepper, bell pepper, onion and 1 1/2 cups of the pepper jack in a large bowl. Add salt and pepper to taste, then stir.
- Transfer the mixture to a 13-by-9-inch casserole dish and top with the remaining 1 cup pepper jack. Bake until bubbly, about 45 minutes. Garnish with cilantro leaves before serving.
TEX-MEX CHICKEN SOUP
We keep busy here on our ranch. So I'm always looking for dishes that can be prepared in a hurry but are still filling an tasty. This quick and easy soup is a real winner!
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In a large stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Serve with cheese and tortilla chips.
Nutrition Facts : Calories 110 calories, Fat 4g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 296mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
TAWNEY'S TEX-MEX CHICKEN AND ZUCCHINI
Make and share this Tawney's Tex-Mex Chicken and Zucchini recipe from Food.com.
Provided by Beachamorgan
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare rice first. Open rotel and drain the liquid into a 2 cup measuring cup. You'll be using the rotel when the chicken is cooked so put it aside for now. Add the water to the measuring cup that contains the rotel liquid to equal 2 cups total. Pour into a sauce pan and add the rice. Rice is easy to cook if you do 2 things. Let it come to a boil then turn it down to low and leave it alone. Place a lid on the pot, slightly ajar. Do not lid it tight or it will over flow. Cook for 15 minutes. Turn off the heat, lid tightly and let the rice sit till ready to use.
- While the rice cooks, slice the zucchini. I like to slice it thin and slightly oval. Slice the chicken breast in about 1/2 inch slices. Choose a large skillet and add the oil, chicken, seasoning salt and pepper, stirring to coat the chicken evenly. Cook on medium to medium high for about 10 minutes or until the chicken is cooked through but not overcooked. Add the zucchini and rotel put a lid on it and turn to low. Cook for 5 minutes or until the zucchini is lightly cooked- still somewhat crunchy- Do not overcook AND take off the lid when done to ensure it doesn't continue to cook. Adjust seasoning to taste.
Nutrition Facts : Calories 355.3, Fat 5.3, SaturatedFat 0.9, Cholesterol 65.8, Sodium 373.1, Carbohydrate 44.3, Fiber 2.6, Sugar 2, Protein 31.3
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- Heat olive oil over medium heat in a large deep skillet. Add chicken, cook it until it's no longer pink. Drain if necessary. While it's cooking, dice the onion and slice the zucchini.
- Add the onions and zucchini to the browned meat. Season with cumin and chili powder. Cook for 6-8 minutes just until the onions begin to soften.
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- Preheat large (12 inch) deep skillet on low - medium heat and swirl oil to coat. Add onion, garlic and bell pepper; saute for 3 minutes, stirring occasionally.
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