Spicy Mexican Chicken Scalloped Potatoes Recipes

SPICY MEXICAN CHICKEN WITH POTATOES

Steps:

• Preheat the oven to 400°F.
• Heat the olive oil in a large frying pan and fry the chicken, onion and potato for 5 minutes.
• Add the remaining ingredients with 2/3 cup water. Bring to the boil and transfer to a casserole dish.
• Cover and bake for 45 minutes, stirring half way through or until potatoes are tender and chicken is cooked throughout.
• Serve garnished with chopped cilantro and warm flour tortillas if required.

MEXICAN CHICKEN-SCALLOPED POTATOES CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir sauce mix pouches (from boxes), boiling water, milk and chili powder with whisk.
• Stir in potatoes (from boxes), chicken and green chiles. Pour into baking dish.
• Bake 30 minutes. Stir mixture. Bake 15 to 20 minutes or until potatoes are tender. Sprinkle cheese on top. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with green onions.

SPICY SCALLOPED POTATOES

Steps:

• In a saucepan, melt butter over medium heat; add flour and cook, stirring for 1 minute. Whisk in milk and cook, whisking constantly, for 3-5 minute or until beginning to boil and thicken. Remove from heat and whisk in cheese, salt, oregano, cumin and pepper until smooth; set aside.
• Peel and thinly slice potatoes. Arrange one-third of the slices into greased 8-inch baking dish. Spread with half of the salsa.
• Repeat layers once and layer remaining potato slices on top. Pour cheese sauce over top and around sides to cover evenly and reach bottom of dish.
• Sprinkle with pickled jalapeno peppers, if using.
• Cover with foil or lid and bake in a 375F oven for 1 hour.
• Uncover and bake for 30 minutes or until lightly browned and potatoes are tender. Let stand for 5 minutes before serving.

SCALLOPED CHICKEN AND POTATOES

Steps:

• Heat oven to 450°F. In ungreased 2-quart casserole, mix contents of uncooked potatoes and sauce mix pouches (from potato mix box), boiling water, half-and-half, chicken, peas and mushrooms.
• Bake uncovered 30 to 35 minutes, stirring once, until potatoes are tender.
• In small bowl, mix remaining ingredients; sprinkle over potato mixture. Bake uncovered about 5 minutes longer or until light golden brown.

LINDA'S MEXICAN SCALLOPED POTATOES

Steps:

• Layer half the potatoes and ham in a baking dish.
• Combine flour and milk in a covered container, and shake well, removing all lumps with a fork. Pour into a saucepan, and cook over med-high heat until the mixture thickens.
• Add tomatoes, onions, half the cheese, and chili seasonings to the pan. Mix well, and allow cheese to melt.
• Pour half the tomato mixture over the potatoes and ham.
• Place remaining potatoes and ham on top, and pour the rest of sauce mixture over potatoes.
• Top with remaining cheese.
• Bake at 350, for 30-35 minutes.