Fiesta Smothered Chicken Recipes

Steps:

• In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. , Cover and bake at 350° until bubbly, 40-50 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce and garlic powder; add the chicken. Seal bag and turn to coat; set aside., In a large nonstick skillet coated with cooking spray, saute the mushrooms, onion and jalapeno in 2 teaspoons butter until tender. Remove and keep warm., Drain and discard marinade. In the same skillet, cook chicken in remaining butter over medium heat for 4-5 minutes on each side or until a thermometer reads 170°. Spoon vegetable mixture over each chicken breast; sprinkle with cheeses. Cover and cook for 1-2 minutes or until cheese is melted.

Steps:

• Heat grill to medium heat.
• Empty seasoning mix into large resealable plastic bag. Add half the chicken; seal bag. Turn bag over several times to evenly coat chicken with seasoning. Remove chicken from bag. Repeat with remaining chicken.
• Grill chicken 3 min. on each side. Brush with barbecue sauce; grill 2 min. on each side or until done (165ºF).

Steps:

• Directions:.
• Whisk together the first 8 ingredients, coat chicken in mixture, and marinade for at least 2 hours.
• Whisk together the next 9 ingredients, cover, and chill until needed.
• Grill the marinated chicken breasts for 3-5 minutes per side, or until cooked through. Discard marinade.
• Brush grilled chicken with reserved dressing, sprinkle with cheese, and broil until cheese has melted.
• Serve the chicken over a bed of crumbled chips.

Steps:

• Cut chicken into small 1-inch (2.5cm) cubes. In skillet, melt butter over medium high heat and cook chicken for about 8 minutes or until no longer pink inside. Salt and pepper to taste. Pour into large bowl and stir in 1/2 cup (375mL) of the cheese, sour cream, green pepper, salsa, olives, jalapeno, and cilantro.
• Preheat oven to 350 degrees F (180 degrees C).
• Divide mixture among tortillas: Fold and roll to enclose filling completely; place seam side down in small baking dish. Sprinkle with remaining cheese.
• Bake in centre of oven for about 20 minutes or until cheese is melted and tortillas are crispy.

Steps:

• PREHEAT oven to 375°F
• Brown the chicken with the onion and peppers in a large skillet, stirring frequently; drain.
• Stir in salsa, cream of mushroom, tomatoes and corn; bring to boil.
• Place 6 tortillas, overlapping as necessary onto the bottom of a 13x9 baking dish. Spoon the chicken mixture over tortillas; top with 1 cup of the cheese. Top with the remaining 6 tortillas. Cover with foil.
• BAKE 25 to 30 minutes or until heated through.
• Remove from oven; uncover. Sprinkle with the remaining cheese.
• Turn off the oven and replace the dish untils the cheese is melted.
• Serve hot with a salad, chips or cold fruit on the side. Don't forget the sour cream!
• Note: Sometimes Mom would add spices or salsa to the cheese topping. Or Ortega chiles. I loved it when she added some salt & pepper with garlic and the the Ortegas. This is still one of my favorite meals. :D. Especially when we had a fruit salad on the side.

Steps:

• Mix lime juice, olive oil, chili powder, cumin, salt, and black pepper together in a resealable plastic bag along with the chicken breasts. Marinate in the refrigerator at least 1 hour to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cook chicken on the preheated grill until juices no longer run pink, about 5 minutes per side. Allow to cool for about 5 minutes; roughly chop and refrigerate.
• Toss romaine lettuce, baby greens, corn, Cheddar cheese, black beans, and cucumber together in a large bowl. Set aside.
• Mix ranch dressing, salsa, and cilantro together in a small bowl. Pour dressing over salad and toss gently. Sprinkle salad with crushed taco chips and diced chicken and serve immediately.