Loaded Mexicali Chicken Recipes

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LOADED MEXICALI CHICKEN



Loaded Mexicali Chicken image

Subscribed to one of those recipe card subscriptions when we first got married--back in 1978. This recipe has been a family favorite for years now. We whip up a batch of long-grain brown rice and use the sauce from the chicken for a "gravy" (Mexican rice!). Leftovers are even BETTER than the first-runs!

Provided by Debber

Categories     One Dish Meal

Time 1h5m

Yield 1 meal, 5-10 serving(s)

Number Of Ingredients 13

10 pieces chicken (drums & thighs)
2 tablespoons olive oil
2 tablespoons butter
2 cups long grain brown rice
4 cups water
2 cups salsa or 2 cups picante sauce
1/2 cup water
1 teaspoon garlic powder (or several cloves minced)
1 tablespoon dried onion flakes
1 tablespoon parsley
2 teaspoons basil
2 teaspoons oregano
2 cups shredded sharp cheddar cheese (or Monterey Jack)

Steps:

  • In a hot pan, melt butter and oil; immediately brown chicken on all sides (about 15 minutes total).
  • Put rice and water into a covered large casserole pan--microwave for about 45 minutes until soft and plump--check your owner's manual. My microwave has "rice" cycle.
  • Preheat oven to 350°F.
  • Mix sauce ingredients--EXCEPT cheese.
  • Place chicken in a 13x9-inch pan or a casserole dish, pour sauce over the chicken, then sprinkle with cheese; cover lightly with foil.
  • Bake chicken for 35-40 minutes; remove foil, continue baking for 5-10 minutes.
  • Serve with rice and use chicken sauce for a gravy.

HEALTHY MEXICALI CHICKEN



Healthy Mexicali Chicken image

Easy, healthy, and tasty! My husband and I use the Magic Bullet salsa recipe to make our own fresh salsa for this recipe, we think it makes it taste so much better! I found this recipe in Health Magazine. Enjoy!

Provided by mojocook

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon Dijon mustard
4 (4 ounce) boneless skinless chicken breast halves
2 teaspoons olive oil
1/2 cup bottled salsa (or fresh, see below)
2 tablespoons fresh lime juice
1/4 ripe avocado, cubed
2 tablespoons thinly sliced green onions (optional)
magic bullet seven-second salsa (note ( this yeilds more salsa than needed for the chicken recipe)
1/4 onion (about 1/4 cup)
1/4 jalapeno pepper
8 -10 cherry tomatoes (about 1/2 cup) or 1 tomatoes (about 1/2 cup)
1 -2 garlic clove
1 small sprigs cilantro (optional)
salt and pepper

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.

Nutrition Facts : Calories 188.2, Fat 5.8, SaturatedFat 1, Cholesterol 65.8, Sodium 313.1, Carbohydrate 6.3, Fiber 2, Sugar 2.5, Protein 27.5

MEXICALI CHICKEN (SLOW COOKER)



Mexicali Chicken (Slow Cooker) image

Very easy, yummy, and inexpensive. Found this in the, "Simple 1-2-3 Cookbook." If you want to make the sauce thicker, you can blend 1 tablespoon cornstarch and 2 tablespoons water until smooth and stir into cooking liquid when the ketchup, cumin, and salt is added. Hope you guys enjoy this one!

Provided by Virginia Cherry Blo

Categories     One Dish Meal

Time 8h5m

Yield 4 serving(s)

Number Of Ingredients 10

2 medium green bell peppers (cut into thin strips)
1 large onion (quartered and thinly sliced)
4 chicken thighs
4 chicken drumsticks
1 tablespoon chili powder
2 teaspoons dried oregano
1 (16 ounce) jar salsa (Chipotle or Picante)
1/2 cup ketchup
2 teaspoons ground cumin
1/2 teaspoon salt

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.

Nutrition Facts : Calories 417.5, Fat 21.7, SaturatedFat 6, Cholesterol 138.1, Sodium 1526.5, Carbohydrate 23.7, Fiber 4.6, Sugar 13.8, Protein 34.1

SARCIE'S CHICKEN MEXICALI



Sarcie's Chicken Mexicali image

This is my sister's favorite dish that my mom makes. It's a wonderful mexican-inspired casserole of layers of corn tortillas, cheese, and a creamy chicken, black bean, and green chili mixture. A great use for leftover chicken.*Edited per reviewers suggestions that it was too runny. Should set up fine now. Saucy but not runny.*

Provided by akgrown

Categories     Chicken

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 12

12 corn tortillas, cut into fourths
4 cups cooked chicken, cut into chunks
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
1/8 teaspoon onion salt
1/8 teaspoon garlic salt
1 (4 ounce) can green chilies
1 (3 7/8 ounce) can sliced olives, drained
1 (14 ounce) can black beans, drained and rinsed
1/2 lb monterey jack cheese, grated
1/2 lb cheddar cheese, grated

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.

Nutrition Facts : Calories 611.4, Fat 35.8, SaturatedFat 17.9, Cholesterol 123.2, Sodium 1022, Carbohydrate 33.8, Fiber 6.1, Sugar 2.1, Protein 39.5

LOADED MEXICAN CHICKEN AND POTATO SKILLET



Loaded Mexican Chicken and Potato Skillet image

Serve this easy Mexican skillet dinner for a quick weeknight meal.

Provided by Jessica Walker

Categories     Entree

Time 40m

Yield 5

Number Of Ingredients 9

3 tablespoons vegetable oil
1 bag (20 oz) refrigerated cooked diced potatoes with onions
1 lb boneless skinless chicken breasts, cut into 1/2-inch cubes
1 can (14.5 oz) Mexican-style diced tomatoes, undrained
1/2 cup real bacon pieces (from 3-oz package)
1/4 cup chopped green onions (4 medium)
2 cups shredded Cheddar cheese (8 oz)
1 container (8 oz) sour cream
1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)

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.

Nutrition Facts : Calories 610, Carbohydrate 28 g, Cholesterol 135 mg, Fat 5 1/2, Fiber 3 g, Protein 38 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 4 g, TransFat 1 g

MEXICALI CHICKEN



Mexicali Chicken image

Provided by Food Network

Time 30m

Yield 4

Number Of Ingredients 4

1 Tbsp. Mrs. Dash® Extra Spicy Seasoning Blend, divided
1 Tbsp. olive oil
4 (5 Oz.) boneless, skinless chicken breast halves
lime or lemon wedges

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.

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