Acapulco Chicken Recipes

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CHICKEN ACAPULCO



Chicken Acapulco image

Make and share this Chicken Acapulco recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

1 medium onion, chopped
1 tablespoon butter or 1 tablespoon margarine
3 cups chopped cooked chicken (I use roasted chicken well seasoned with salt and pepper)
1 (10 1/2 ounce) can cream of chicken soup
1 (8 ounce) carton sour cream
1 (4 1/2 ounce) jar sliced mushrooms, drained
1 (4 ounce) can chopped green chilies, drained
1/2 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon pepper (I use 1/4 t.)
10 (7 inch) flour tortillas
1 (10 1/2 ounce) cream of chicken soup
1 cup shredded sharp cheddar cheese
1/3 cup milk

Steps:

  • In a large saucepan, cook onion in butter until tender.
  • Stir in chicken, soup, sour cream, mushrooms, green chiles, oregano, salt, and pepper.
  • Spoon approx 1/2 cup chicken mixture in center of each tortilla; roll up and place seam side down in a lightly greased 13x9x2 inch baking dish.
  • Combine topping ingredients.
  • Spoon over tortillas.
  • Bake, uncovered at 350°F for 35 minutes.

ACAPULCO CHICKEN



Acapulco Chicken image

Easy, fast, healthy and delicious! This perfect weeknight dish takes less than 30 minutes, so it's a regular in our house. You can vary the heat by the kind and amount of chile powder and hot peppers you use. Serve over hot cooked rice, if desired.

Provided by ngibsonn

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breast halves, cut into bite size pieces
1 tablespoon chili powder, divided
salt
pepper
1 tablespoon olive oil
1 cup chopped green bell pepper
1/2 cup chopped onion
2 jalapeno peppers, seeded and minced
1 large tomatoes, cut into chunks
10 drops hot pepper sauce

Steps:

  • Season chicken with 1/2 tablespoon chile powder, salt and pepper.
  • Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink.
  • Remove from skillet with a slotted spoon and keep warm.
  • 2 In same skillet, stir fry bell pepper and onion until soft.
  • Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chile powder and hot pepper sauce.
  • Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.

Nutrition Facts : Calories 126.9, Fat 4.6, SaturatedFat 0.8, Cholesterol 34.2, Sodium 87.3, Carbohydrate 7, Fiber 2.3, Sugar 3.3, Protein 14.9

ACAPULCO CHICKEN



Acapulco Chicken image

Categories     Chicken     Herb     Poultry     Vegetable     Freeze/Chill     Low Fat     Cinco de Mayo     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

2 cups canned unsalted chicken broth, defatted
2 tablespoons pickling spice
1 pound boneless skinless chicken breast halves, well trimmed
1 onion, halved, thinly sliced
1/3 cup rice wine vinegar
3 large garlic cloves, minced
1 tablespoon olive oil
2 teaspoons ground cumin
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
2 tablespoons minced jalapeño chili with seeds
1/4 cup fresh cilantro leaves
Baked (no oil) tortilla chips

Steps:

  • Boil broth and pickling spice in heavy large saucepan 10 minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about 10 minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chili.
  • Boil cooking liquid until reduced to 2/3 cup, about 10 minutes. Pour liquid over chicken and let cool 30 minutes.
  • Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours.(Can be prepared 1 day ahead.)
  • Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass tortilla chips to use as 'pushers'.

CHICKEN ACAPULCO



Chicken Acapulco image

The taco seasoning in this recipe seeps into the chicken base giving it an awesome flavour. Great for when friends drop over and weekend meals.

Provided by KristinV

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

500 g skinless chicken breast fillets (4x125g)
2 tablespoons taco seasoning
3 tablespoons tomato paste
1/2 cup onion
1/8 teaspoon chili powder
1/2 cup green capsicum (diced)
1/2 cup tomatoes (diced)
1/2 large avocado (diced)
1/2 cup tasty cheese (reduced fat, grated)

Steps:

  • Preheat oven to 180C.
  • Flatten chicken breast with rolling pin.
  • Place chicken on cooking tray coated with oil.
  • In a small bowl combine taco seasoning and tomato paste. Spread an even amount over each chicken fillet.
  • In another bowl place onion, chilli powder, capsicum, tomato and avocado and combine.
  • Spread this mixture over each chicken fillet and top with cheese.
  • Bake until chicken has cooked through and cheese has melted and browned (20-25 minutes).

ACAPULCO CHICKEN



Acapulco Chicken image

Make and share this Acapulco Chicken recipe from Food.com.

Provided by iewe7726

Categories     Chicken Breast

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 9

2 -3 lbs boneless skinless chicken breasts (about 6 breasts)
3 tablespoons butter
3 tablespoons flour
2 (10 3/4 ounce) cans cream of chicken soup
16 ounces sour cream
1 (4 ounce) can green chilies, diced
1/2 teaspoon onion salt
1/4 teaspoon pepper
2 cups swiss cheese, shredded

Steps:

  • Place chicken in a greased 9x13" casserole dish.
  • Melt butter in skillet. Add flour & cook until golden brown.
  • Stir in soup, sour cream, chilies, onion salt & pepper. Simmer for 10 minutes, stirring frequently.
  • Pour sauce over chicken in casserole. Bake at 400 degrees for 15 minutes.
  • Cover with foil, reduce heat to 350 degrees and bake for 1 hour.
  • Uncover & sprinkle cheese over top. Bake uncovered for 15 minutes more or until cheese is melted.

AUTHENTIC CHICKEN EMPANADAS (EMPANADAS DE POLLO)



Authentic Chicken Empanadas (Empanadas de Pollo) image

My husband and I returned recently from a wonderful trip to Puerto Rico. While there we fell in love with "empanadas de pollo" (chicken pies), that we found at roadside stands along Route 3. Here is a version we came up with once we returned--delicious!

Provided by NatalieC

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h10m

Yield 12

Number Of Ingredients 17

3 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup warm water
¼ cup vegetable oil
2 tablespoons vegetable oil
1 pound shredded, cooked chicken
½ medium onion, diced
½ green bell pepper, diced
⅛ cup chopped fresh cilantro
⅛ cup sliced green olives
3 cloves garlic, crushed
1 (1.41 ounce) package sazon seasoning with annato (such as Goya®)
1 tablespoon tomato paste
salt and ground black pepper to taste
1 cup vegetable oil for frying

Steps:

  • Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.
  • Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.
  • Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.
  • Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.

Nutrition Facts : Calories 280.4 calories, Carbohydrate 25.1 g, Cholesterol 29.5 mg, Fat 14 g, Fiber 1.1 g, Protein 12.8 g, SaturatedFat 2.7 g, Sodium 859.9 mg, Sugar 0.6 g

ACAPULCO CHICKEN



Acapulco Chicken image

I found this recipe the other night to make up for a terrible dinner recipe I made that both my girlfriend and I didn't enjoy. :( It was a 'no bueno' night. Also, for the hot pepper sauce it suggests, I used 'Melinda's Original Habanero Pepper Sauce.' A little pricy, but it was a good add, increasing the spicy flavor to the...

Provided by jared Johnson

Categories     Chicken

Time 30m

Number Of Ingredients 9

2 medium boneless chicken breast halves - cut into bite-size pieces
1 Tbsp chili powder, divided
1 pinch salt & pepper to taste
1 Tbsp olive oil, extra virgin
1 c chopped green bell pepper
1/2 c chopped onion
2 medium jalapeno peppers, seeded and minced
1 large tomato, cut into chunks
10 small drops hot pepper sauce

Steps:

  • 1. 1.Season chicken with 1/2 tablespoon chili powder, salt and pepper. Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.
  • 2. 2.In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.

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