Mexicali Chicken And Cheese Sandwiches Recipes

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

Ingredients

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.

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

Ingredients

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

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