Mexicali Chicken Recipes

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.

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.

LOADED MEXICALI CHICKEN

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.

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.

CROCK POT MEXICALI CHICKEN

Steps:

• 1. Spray the Crock Pot with non-stick cooking spray.
• 2. Put in the chicken breasts.
• 3. Sprinkle with cumin (if desired).
• 4. Drain the corn and black beans. Add to Crock Pot.
• 5. Add the salsa to the Crock Pot.
• 6. Cook on low for 6-8 hours, or on high for 2-3 hours until chicken is tender.
• 7. Top with cheese and cook for about 20 minutes longer until the cheese is melted.

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 CASSEROLE

Steps:

• Combine first 4 ingredients in 3 qt casserole or dutch oven.
• In large bowl combine all dry ingredients and then add milk, margarine and eggs.
• Stir in onion, chilies and pimento.
• Pour over chicken mixture.
• Bake at 350 degrees for about 50-60 minutes.

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.