LOADED MEXICALI CHICKEN
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
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
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
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)
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
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
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
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
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
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
Provided by Food Network
Time 30m
Yield 4
Number Of Ingredients 4
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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