Loaded Mexicali Chicken Recipes

LOADED MEXICAN CHICKEN AND POTATO SKILLET

Steps:

• In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add potatoes; cover and cook 12 to 15 minutes, stirring occasionally, until thoroughly heated (potatoes will not brown). Transfer to bowl; keep warm.
• In same skillet, heat remaining 1 tablespoon oil. Add chicken; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in potatoes and tomatoes; cook 2 to 3 minutes longer or until thoroughly heated. Sprinkle evenly with bacon pieces, 3 tablespoon of the onions and the cheese. Reduce heat to low; cover and cook 5 to 6 minutes longer or until cheese is melted.
• Meanwhile, in small bowl, stir sour cream and taco seasoning mix until well blended. Serve skillet dinner with sour cream mixture and remaining 1 tablespoon onions.

MEXICALI CHICKEN (SLOW COOKER)

Steps:

• Put sliced peppers and onions in slow cooker and top with chicken.
• Sprinkle chili powder and oregano over chicken and add salsa.
• Cover and cook on low for 7 to 8 hours or on high for 2 to 3 hours.
• Remove chicken from slow cooker and place in a serving bowl to keep warm.
• Stir ketchup cumin, and salt into mixture in slow cooker. Cook, uncovered, on High 15 minutes or until hot.
• Pour mixture over top of noodles or rice.

HEALTHY MEXICALI CHICKEN

Steps:

• Prepare salsa in magic bullet; set aside.
• Spread mustard over one side of chicken breasts. Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken breasts, with mustard side down; cook 4 minutes. Turn chicken over. Reduce heat to medium.
• Combine salsa and lime juice; spoon over and around chicken. Simmer uncovered until chicken is cooked through and sauce thickens, 6-8 minutes.
• Transfer chicken to serving plates. Cook the remaining pan juices in skillet over high heat until slightly reduced, about 30 seconds.
• Spoon juices over the chicken; top with avocado. Garnish with green onions, if desired.

SARCIE'S CHICKEN MEXICALI

Steps:

• Combine all the layer 2 ingredients in a large bowl.
• Put layer 1(the tortillas) in the bottom of a 9x13 baking dish.
• Spread layer 2(chicken mixture) over the tortilla's.
• Spread layer 3(cheeses) over the chicken mixture.
• Bake at 375* for 45 mins until hot and bubbly. Let stand 15 minute before serving.

MEXICALI CHICKEN SKILLET

Steps:

• Combine cumin, oregano, salt and cayenne pepper.
• Rub mixture over meaty sides of chicken.
• Heat a large nonstick skillet over medium-high heat until hot.
• Coat with cooking spray.
• Add chicken to skillet, seasoned side down.
• Cook 5 minutes or until beginning to brown.
• Add salsa to skillet.
• Turn chicken over and cover skillet.
• Reduce heat to medium-low and simmer 15 to 20 minutes or until chicken is cooked through.
• Transfer to serving plates and garnish with green onions and serve with lime wedges if desired.

MEXICALI CHICKEN

Steps:

• 1. Preheat oven to 375 degrees F. Brush chicken with olive oil and sprinkle with half of the Mrs. Dash® Extra Spicy Seasoning Blend. Arrange in a baking dish.
• 2. Bake 15 minutes. Turn chicken pieces over and sprinkle with remaining Mrs. Dash® Extra Spicy Seasoning Blend. Bake an additional 10-15 minutes or until cooked through.
• 3. Serve with lime or lemon wedges if desired.

MEXICALI SALSA CHICKEN

Steps:

• Slice chicken breasts into 1/2 inch strips.
• Saute chicken in the half of the butter in a large frying pan until cooked through, about 10 minutes.
• Set chicken aside to keep warm.
• Melt the remaining butter in the frying pan and saute the onions and garlic until onions are translucent, about 5 minutes.
• Put chicken back in the pan and add the salsa and corn.
• Simmer about 20 minutes, stirring occasionally.