TEX-MEX CHICKEN CASSEROLE
This is a version of the famous King Ranch Chicken casserole. Careful, it packs a bit of heat!
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place.
- Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes.
- Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese.
- Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 31.1 g, Cholesterol 71.5 mg, Fat 29.5 g, Fiber 2.2 g, Protein 24.2 g, SaturatedFat 11.4 g, Sodium 1209.4 mg, Sugar 4.8 g
TEX-MEX CHICKEN SPAGHETTI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions, then drain.
- Combine the spaghetti with the cream of chicken soup, pulled chicken, chicken stock, adobo sauce, seasoned salt, poblano pepper, bell pepper, onion and 1 1/2 cups of the pepper jack in a large bowl. Add salt and pepper to taste, then stir.
- Transfer the mixture to a 13-by-9-inch casserole dish and top with the remaining 1 cup pepper jack. Bake until bubbly, about 45 minutes. Garnish with cilantro leaves before serving.
TEX-MEX CHICKEN STARTER
"I developed this seasoned chicken mixture to reduce meal preparation time," writes Nancy Pease of Lafayette Hill, Pennsylvania. "It's handy to keep in the freezer for a head start on three different meals. No one realizes they come from the same beginnings,"
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 cups.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine lemon juice, oil and seasonings. Add chicken. Seal bag and turn to coat; refrigerate for 1 hour., In a large skillet over medium-high heat, bring chicken and marinade to a boil in batches. Reduce heat; cook and stir for 6 minutes or until juices run clear. Remove chicken with tongs to a large bowl., In the drippings, saute onions and garlic until onions are crisp-tender. Pour over chicken and mix well. Cool for 30 minutes. , Divide mixture among three freezer containers; cover and freeze for up to 3 months. Thaw before using.
Nutrition Facts : Calories 231 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 224mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.
EASY TEX-MEX CHICKEN AND RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
- Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
- Sprinkle over the cilantro and serve.
TEX-MEX CHICKEN STARTER
A recipe I found on the Taste of Home website. This is a recipe to make Tex-Mex flavored chicken that can be used for tacos, quesadillas, enchiladas, burritos, taquitos, flautas, chimichangas etc. Makes for a quick start to getting on the table when the chicken is already done. Note: Time doesn't include 1 hour marinating or 30 min. cooling times.
Provided by Lynn Dine @diner524
Categories Chicken
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine lemon juice, oil and seasonings. Add chicken. Seal bag and turn to coat; refrigerate for 1 hour.
- In a large skillet over medium-high heat, bring chicken and marinade to a boil in batches. Reduce heat; cook and stir for 6 minutes or until juices run clear. Remove chicken with tongs to a large bowl.
- In the drippings, saute onions and garlic until onions are crisp-tender. Pour over chicken and mix well. Cool for 30 minutes.
- Divide mixture among three freezer containers; cover and freeze for up to 3 months. Thaw before using.
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