FIESTA CHICKEN
Chili powder and picante sauce add just the right dash to this hearty main dish. It's a snap to assemble since it uses convenience foods. -Teresa Peterson, Kasson, Minnesota
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 10
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°.
Nutrition Facts : Calories 324 calories, Fat 14g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 802mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 23g protein.
MEXICAN CHICKEN FAJITAS
When we're in the mood for Mexican food, I'll reach for this recipe. Much of the meal can be prepared in advance, so I can avoid the last-minute rush at dinnertime.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a glass bowl or resealable plastic bag, mix first eight ingredients. Add chicken; toss to coat. Cover or close bag and refrigerate for 4 hours. Drain, discarding marinade. , Saute chicken in a large skillet over medium heat for 6-7 minutes or until juices run clear. Spoon about 1/2 cup chicken down the center of each tortilla. , Top with lettuce, cheese, tomato, sour cream and taco sauce. Fold in sides of tortilla and serve immediately.
Nutrition Facts :
MEXICAN FIESTA CHICKEN
This can be prepared in a crock pot or on the stove. I would suggest not adding the chicken until the last hr or so to prevent over cooking.
Provided by Babydoll070409
Categories Chicken Breast
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Sweat onions until soft.
- Add jalopenos, continue to cook for a minute or two.
- Add corn, both beans, tomatoes, salsa, seasonings.
- Cook for about an hour over med/low heat (should just be simmering.) Add cilantro, then taste. Adjust seasoning to your preference.
- Add chicken, simmer until chicken is cooked through.
- serve over brown rice. I personally like to put a tortilla in a bowl, then rice then top the rice. Garnish with cheese and sour cream.
Nutrition Facts : Calories 260.5, Fat 5.5, SaturatedFat 1.4, Cholesterol 29.1, Sodium 592.4, Carbohydrate 36.9, Fiber 10.1, Sugar 6.7, Protein 19.1
EASY SANTA FE CHICKEN
"My day is busy from start to finish," remarks Debra Cook of Pampa, Texas. "So this quick and meaty main dish is one of my menu mainstays. With its lovely golden color, it's pretty enough to serve to company or as a special Sunday dinner idea."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.
Nutrition Facts : Calories 339 calories, Fat 10g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 744mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein.
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