3waytexmexchickenoamc Recipes

3-WAY TEX-MEX CHICKEN (OAMC)

Steps:

• In 5-5-1/2 quart slow cooker combine the tomatoes, 3/4 cup of salsa, cumin, garlic, salt and pepper.
• Add chicken, peppers, and onion and stir to coat.
• Cover and cook on High for 3-1/2 hours or LOW for 4-1/2 hours.
• Remove chicken from slow cooker to cutting board and let cool slightly.
• Strain mixture over a large bowl or measuring cup and set liquid aside.
• Return vegetables to slow cooker; stir in black beans and corn.
• Cover and cook on HIGH for 10 minutes.
• Shred chicken and stir back into slow cooker with the remaining salsa and 1 cup of the remaining liquid (more if desired).
• Mixture can be used in tacos, quesadillas, burritos, or frozen in batches for quick meals.

TEX-MEX CHICKEN SOUP

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.

EASY TEX-MEX CHICKEN AND RICE

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 CASSEROLE

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.