Southoftheborderchickensandwich Recipes

SOUTH OF THE BORDER CHICKEN CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. Spray 13 X 9-inch pan with cooking spray.
• 2. If cooking chicken, prepare and set aside. Rotissere chicken would work well in this dish. However, I did boil my chicken. Other meat such as pork, turkey or beef would also work well in this dish.
• 3. In a large skillet over a medium heat, saute onion, bell pepper, jalapeno pepper and garlic until tender, about 7 to 8 minutes. Add seasonings; stir to combine.
• 4. Mix tomatoes, both soups, chicken and 2 Tbsps of the cilantro; pour over onion mixture and mix well. Cook for additonal 2 minutes.
• 5. Pour chicken mixture into prepared pan and top with crumbled Tostitos; bake covered for 30 minutes or until it bubbles. NOTE: I use the "Hint of Lime Tostitos". You can use plain.
• 6. While casserole is baking toss cheese and remaining 1 Tbsp of cilantro. After casserole has baked for 30 minutes; remove cover and sprinkle cheese over top; bake 3 minutes uncovered or until cheese melts.

SOUTH OF THE BORDER CHICKEN

Steps:

• Sauté green pepper and chicken in butter or oil until lightly browned (about 5 mins).
• Spread the rice in a greased 9x9 pan.
• Top with peppers and chicken.
• Mix sour cream and salsa and spoon over chicken. Sprinkle with cheese.
• Bake 350 degrees for 25-30 minute.

SOUTH OF THE BORDER CHICKEN CASSEROLE

Steps:

• Blend together sour cream, cream cheese, cottage cheese.
• Add soup, salt, garlic powder, chilies, chicken, rice, cheeses, tomatoes and black olives (if using).
• Spray a 9x13-inch pan with non-stick spray and pour combined ingredients into pan. Bake at 350° for 30 minutes.

SOUTH OF THE BORDER CHICKEN SANDWICH

Steps:

• I slow cooked my chicken in a small electric roaster but you could boil it. I added the smashed garlic closes and 1/2 sweet onion cut into 3 quarters, salt and pepper.
• Once chicken was done and cooled I cut it into 1/2 inch pieces and shredded it. I added garlic salt to taste.
• Then I added the bacon which I had cooked, cooled and chopped up. The best way I've ever found to cook bacon and the ONLY way I ever cook it is on a baking sheet in the oven at 375º for 22 to 25 minutes, comes out picture perfect every time and I personally don't have a splatter issue.
• Also dice up 1 large bell pepper and one small sweet onion to the size you like, I prefer a very small dice. Add that to the rest of the goodies.
• Toss together until well incorporated. Add salt and pepper if desired to taste. Set aside. At this point you could add chipotle mayo, but this makes a BIG bowl so I waited to add it to the sandwiches. With the chipotle mayo mixed in it would make a great "chicken salad" mix.
• Toast sub buns and add cheese, I use an electric griddle to toast mine and place a lid on top to help melt the cheese. I used Steak buns, I like the softness of the crust but it toasts up great.
• Place generous amount of chicken on very cheesy buns and add plenty of chipotle mayo. It will be messy but it is worth every napkin you use!!!
• Chipotle Sauce: https://www.feastingathome.com/chipotle-mayo/#tasty-recipes-14910-jump-target

SOUTH OF THE BORDER CHICKEN SANDWICH

Steps:

• Pound chicken to 1/4-inch thickness.
• Combine oil and juice in a resealable ziplock bag.
• Add chicken and marinate 4-6 hours.
• Combine ingredients for Spicy Mayo (mayonnaise, chili powder, cumin, cayenne pepper, salt, tomato paste, lime juice, and orange juice) until smooth.
• Chill for several 2-3 hours before making sandwiches to blend flavors.
• Remove chicken from marinade and discard marinade.
• Grill or broil chicken 8-10 minutes, or until cooked through, turning once while cooking.
• Remove chicken from heat and place cheese on chicken while it is very hot.
• Butter cut sides of rolls and grill or toast until lightly golden and crisp.
• Place chicken (with cheese), lettuce, tomato, red onion, a dallop of southwest mayo, and sprinkle about a tablespoon of chopped cilantro on each sandwich and top with upper portion of each roll.
• Serve hot.