Gringo Chicken Recipes

Steps:

• Pre-heat oven 350.
• Grease 9 x 13 baking pan.
• Combine sour cream, mexicorn and salsa.
• Arrange tortillas to cover bottom of pan (3 to 4 tortillas).
• Use 1/2 of pre-cooked chicken to lay over bottom layer of tortillas and top chicken with 1/2 of sour cream mixture and then lightly sprinkle with both types of cheese.
• Cover layer with tortillas (3 to 4).
• Use the remaining 1/2 of the pre-cooked chicken to layer on top of the tortillas and then top chicken with remaining sour cream mixture and then lightly sprinkle with both types of cheese.
• Top middle layer with tortillas (3- 4) and cover with remaining cheeses.
• Cover with foil and bake at 350 for 25 minutes.
• Remove foil and bake an additional 10 minutes.

Steps:

• Cook chicken breasts in microwave until done.
• Cut meat into chunks.
• Set aside.
• Saute onions, garlic, and pepper in margarine over mediuom heat until limp.
• Mix together the canned ingredients and chicken broth.
• Add sauteed ingredients.
• Mix well.
• Tear tortillas into fourths.
• Dip half of the tortilla pieces in the soup mixture and lay them in bottom of a baking dish.
• Cover with half of the soup mixture, then half of the chicken, and half of the cheese.
• Repeat.
• Bake at 350 for 20-30 minutes, until bubbly.

Steps:

• 1. Cut chicken tenders into bite size pieces. Place in large bowl and add chili powder, cumin and garlic salt. Let set for about 1 hour.
• 2. When ready to cook add about 2 T oil in a large skillet. Add tenders and cook until done, usually takes about 10-15 minutes. Remove from skillet and place in dish, cover with foil and put in warm oven. In same skillet, add 1 T butter, onion and bell pepper. Saute until veggies are tender, at the last minute add the jalapeno and cook for 1 minute more.
• 3. While cooking veggies, butter both sides of taco size flour tortillas, place tortillas on griddle and warm on both sides. Keep warm until ready to serve. To serve: place chicken, onion and pepper mixture on flour tortilla, add grated cheese, chopped tomatoes, salsa and sour cream is desired, fold over like taco and enjoy.
• 4. If you want them to be hotter, just add more jalapeno in the mixture.

Steps:

• 1. Boil chicken (with salt and pepper), remove chicken from broth and shred by pulling chicken apart into small pieces.
• 2. Drain broth but leave 2 tablespoons broth on low heat.
• 3. Add cream cheese to broth and allow to simmer while melting, stir and remove from heat.
• 4. Add can of green chilies, stir.
• 5. Add shredded chicken and 2 tablespoons sour cream, stir.
• 6. In palm of hand, fill tortilla with chicken mixture, plus a sprinkle of cheese. Roll tortilla and place each enchilada face down in a rectangle pan lined with 1/4 can of enchilada sauce.
• 7. Cover enchiladas with remaining sauce.
• 8. Cover in remaining cheese.
• 9. Bake in oven at 350 for 25-35 minutes or until cheese is melted but not bubbling. Garnish and enjoy!

Steps:

• finely chop 1 onion
• Saute in heated butter.
• Add chicken and sort of shred it up in the skillet so it can cook a little faster.
• Season with all seasonings to taste throughout cooking.
• cover and let simmer for a little while so the flavors take hold.
• meanwhile pour 1 cup of sauce in a bowl and grade cheddar and colby jack cheeses into the sauce and stir.
• pour a smidge of sauce in the bottom of a 13x9 casserole dish and spread evenly across bottom.
• Take a flour tortilla and line with a small amount of meat then a small amount of cheese/sauce mix roll up and place in dish, repeat until pan is full.
• pour remaining sauce over all enchiladas and top with remaining cheddar and colby jack.
• bake at 350 for 20 minutes remove and top with the other chopped onion or leave as is -- .

Steps:

• Combine chicken breasts, carrots, 1-1/2 cups cilantro leaves and stems, quartered onion half, halved garlic cloves and potato.
• Simmer together with 6 cups of water for about one hour (more if you have the time).
• Drain and reserve broth and chicken, discarding vegetables.
• When cool, cube chicken.
• Heat about 2 cups of reserved broth to almost boiling.
• In a large saucepan, saute onions and garlic together.
• Stir in flour until a"paste" forms.
• Add hot broth and whisk briskly to dissolve flour and thicken broth.
• Add remaining stock, then cumin and oregano, continuing to whisk briskly until flour is dissolved and broth is thickened a little.
• Stir in cooked rice and cubed cooked chicken.
• Simmer all together for about 40 minutes, stirring occasionally.
• Chicken will almost shred itself!
• Stir in salt, pepper and half and half; heat but do not bring to boil.
• Just before serving add 1 cup fresh minced cilantro and 1 or 2 sliced green onions.
• The soup will thicken up overnight; thin with water or broth if you wish.

Steps:

• 1. In large bowl, mix chicken, cheese, kidney beans, onion, olives and red pepper. In small bowl, stir together mayonnaise, sour cream, chili powder, cumin, basil, salt and pepper. Stir into chicken mixture til coated. Cover and chill. Serve on a bed of shredded lettuce topped with avocado slices, chopped tomato and corn chips. Makes 6 to8 main dish servings.