Acapulcochicken Recipes
ACAPULCO CHICKEN
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 chili powder and hot peppers you use. Serve over hot cooked rice, if desired.
Provided by CapeCodLorrie
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- 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.
- 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.
Nutrition Facts : Calories 332.5 calories, Carbohydrate 23.8 g, Cholesterol 71.9 mg, Fat 13.9 g, Fiber 4.9 g, Protein 30.1 g, SaturatedFat 2.6 g, Sodium 635.5 mg, Sugar 5.7 g
CHICKEN ACAPULCO
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
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
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
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
Categories Chicken Herb Poultry Vegetable Freeze/Chill Low Fat Cinco de Mayo Bon Appétit
Yield Serves 6
Number Of Ingredients 13
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'.
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- Dip fried tortilla into heated enchilada sauce as soon as it comes out of the hot fat. A cake pan just larger than the tortilla is an ideal utensil.
- Lay sauce-dipped tortilla out on a board or pan. (This part of enchilada making is admittedly slightly messy, but well worth the trouble.) Generously spoon the chicken filling in the center of the tortilla.
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