taste.
Prepare the chicken:
Preheat oven to
ike to use El Monterey Mexican Grill Chicken Taquitos.
>Cook and Shred Chicken:
Cover the chicken with water in
Dissolve the chicken bouillon in the 2 cups
Spread refried beans on a flat tostada shell if using. Top with cheese and chicken. Warm in microwave for a minute or two or under broiler until cheese is melted and chicken is warm.
Place each tostada on a plate and top with remaining ingredients. You can sprinkle with more cheese if desired.
Note: For authentic Mexican flare try this with Asadero which is similar to Monterrey Jack in place of the cheese blend and maybe even some crumbled Anejo- similar to a Romano cheese or Cotija - salty and dry similar to Parmesan.
add the blended tomatoes, jalapeno, chicken bouillon, cumin, and bay leaf
ot to boiling.
Add chicken, onion, garlic, and salt to
Cook and bone chicken.
Saute onion and peppers in butter in large saucepan.
Add soups, tomatoes (and water if used).
Layer tortillas, sauce, chicken, and cheese.
Repeat layers.
Bake at 350\u00b0F for one hour.
Sprinkle paprika and cheese, chives for garnish on top.
This is best with Ro-Tel not whole tomatoes and a mixture of shredded pepper jack and sharp cheddar.
Remove Cilantro and Tear up chicken with two forks.
Heat
orn is baking, toss the chicken in the remaining 1 tablespoon
Fold 1 1/2 cups Mexican cheese blend into rice mixture
Saute garlic, onions and red chile in oil over medium heat for about 1 minute. Add in the rice and stir frequently until rice begins to brown.
Add in the chicken stock and chile sauce and bring to a boil.
Reduce heat and bring rice to slow simmer. Cook for 18-20 minutes without removing the lid.
Heat oil in non-stick pan on Med heat.
Add garlic and rice.
Sautee rice with garlic till rice is golden brown.
Then add can of tomato sauce , 4 cups of water, half of onion, and 3Tb of chicken bullion(mix in)(don't worry if it the broth is too salty to tate, most of it will boil away).
Turn up heat to high and allow rice to boil for about 3-4 minutes.
Reduce heat to simmer and cover till all the water is evaporated(about 25-30minutes). Serve and enjoy!
ppears drier.
Add the chicken broth, salt, jalapenos, parsley & bring
Cut up chicken , rinse and remove skin.
Place chicken and all other ingredients into soup pot.
Bring to boil then lower heat and simmer, partially covered, fo at least 3 hours ( the more the better-you cant overcook this).
Serve with chicken ( cut it up) then place pieces back into the bowls) , cooked fine egg noodles and/or matzoh balls.
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.
an or wok, add the chicken breast fillets and fry over
Mix cut chicken with egg white, salt and
Cut the chicken into bite sized chunks; put
place chicken thighs in a single layer in a casserole dish and sprinkle chopped onions over top. pour salsa over thighs.
Cover and cook at 350 for 1 hour or until thighs are fully cooked.
Uncover, add grated cheese and olives and broil until cheese melts and turns golden brown.