Mexi Ranch Chicken Recipes
MEXICAN KING RANCH CHICKEN CASSEROLE
Make and share this Mexican King Ranch Chicken Casserole recipe from Food.com.
Provided by fcmosher
Categories Chicken
Time 2h
Yield 8 , 8 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat the oven to 350 degrees Fahrenheit.
- In a large skillet saute the onion and the bell pepper in hot oil over medium-high heat 5 minutes or until tender. Add the diced chicken to the onion and the bell pepper mixture.
- Add the cream of chicken soup, cream of mushroom soup, tomatoes and green chilies, chili powder, garlic powder, salt, and the black pepper.
- Line a greased 9-inch x 13-inch baking dish; layer one-third of the corn tortillas pieces in the dish.
- Top with one-third of the chicken mixture.Top the chicken mixture with one-third of the cheddar cheese.
- Repeat the layers twice.
- Bake for 1 hour in a 350 degrees Fahrenheit oven.
Nutrition Facts : Calories 383.4, Fat 22.4, SaturatedFat 7.2, Cholesterol 60.4, Sodium 771.5, Carbohydrate 28.3, Fiber 3.8, Sugar 4.3, Protein 18.9
SLOW COOKER RANCH CHICKEN
This is a fabulous slow-cooker ranch chicken recipe that we have passed around to all our friends, especially those who have young children. It's wonderful for a cold winter night or a hot summer day when you don't want to turn on the oven. Serve it as a weeknight family dinner or for a large group. -Sonya Stark, West Jordan, Utah
Provided by Taste of Home
Categories Dinner
Time 7h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a 4-5-qt. slow cooker, combine broth and dressing mix; add chicken. Cover and cook on low for 6 hours. Remove chicken to cutting board; shred with two forks and return to slow cooker. , Stir in soup and cream cheese. Cover and cook on low until cream cheese is melted, about 30 minutes. Serve over rice or noodles. Add optional toppings as desired.
Nutrition Facts : Calories 267 calories, Fat 15g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 776mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
MEXI-RANCH SALAD DRESSING
This is the dressing I always go to when making a taco salad. I have used it on both beef and chicken taco salads. It is simple to make and tastes really good.
Provided by Jill L. Margaritta
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix the first 4 ingredients together.
- Add salt and pepper to taste.
- Serve immediately, or refrigerate for an hour or longer so that the flavor goes through it.
- Enjoy!
CHILI-LIME CHICKEN AND MEXI-RANCH SALAD
This is a combo of some of my other recipes - Recipe #297408 and Recipe #292803. Please feel free to use whatever grilled chicken and black bean salsa you like, but it might help to glance through those two recipes to get a feel for the flavors intended. :) The chicken and salsa may be served warm or cold on the salad, but I usually have it cold. All amounts are approximate, just dump ingredients into a bowl! This is written to make one large salad as a main dish, but of course, you can make as many as you like.
Provided by Gatorbek
Categories Chicken Breast
Time 10m
Yield 1 salad, 1 serving(s)
Number Of Ingredients 11
Steps:
- To make the Salsa Ranch dressing, mix 1 part ranch dressing with two parts salsa. If you like more dressing, of course, you can increase the amounts, just keep the ratio. Taste as you go to get it to your preference!
- To make the salad, layer the salad ingredients however you prefer your salad to look - make it pretty! The tortilla chips may either be crushed and sprinkled on top or served on the side. Serve with Salsa Ranch dressing. Enjoy!
Nutrition Facts : Calories 242.5, Fat 19.7, SaturatedFat 4.1, Cholesterol 11.5, Sodium 742.5, Carbohydrate 14.8, Fiber 7.3, Sugar 5.2, Protein 5.6
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