Broil chicken until tender.
Remove, reserving broth.
Remove skin and ones from chicken and cut into bite sized pieces.
Grate Cheese and mash Tomatoes.
Combine chicken, Onions, Cheese, Garlic Salt, Chili powder and Tomatoes.
Drop tortillas into boiling chicken broth until softened.
Line large baking dish with softened tortillas.
Add chicken mixture.
Pour the 2 cans of soup over the chicken.
Bake at 350 degrees for 35 minutes or until bubbly and hot.
minutes. Add chicken; cook and stir until chicken is no longer
Preheat oven to 375 degrees F (190 degrees C).
Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.
Transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.
Preheat oven to 375\u00b0F.
Spread beans in a 9\" x 13\" casserole dish. Lay chicken breasts on top. Pour enchilada sauce over. Sprinkle with cheese.
Baked, covered until chicken is done, about 45 minutes. (Consistency may vary - check after 30 minutes, and uncover if the sauce is too \"soupy\") Uncover and bake 5 minutes more, just to toast the cheese.
Sprinkle with avocado and serve.
Saute pepper and onion in oil until tender-crisp.
Add chicken; cook, stirring occasionally, until chicken is no longer pink (8 to 10 minutes).
Add remaining ingredients; bring to boil. Cover, lower heat and simmer 5 minutes.
Remove from heat, let stand 5 minutes and stir.
Add cheese to cover top of chicken. Replace lid; let stand until cheese has melted.
Boil and bone chicken. Mix together chicken, tomatoes and soups. Brown onion in margarine; add to chicken mixture. Layer Doritos, cheese and chicken mixture. Bake at 350\u00b0 for 20 minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the chicken, mushroom soup, chicken soup, nacho cheese soup, process cheese food and chili powder to taste.
Spread a layer of tortilla chips in the bottom of a 9x13 inch baking dish. Spread the mixture over the chips and top with the remaining chips.
Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until all the cheese is melted and bubbly.
Pull apart chicken into bits and/or tiny
Saute
onion
and
pepper in 2 tablespoons of oleo in a large pan.
Add
all soups, Ro-Tel tomatoes and 1 full can of water; stir
to
dissolve.
Break or cut tortillas into small pieces
and line
bottom of a 13 x 9-inch baking dish or pan. Layer
chicken, soup mix, tortillas, etc., until all ingredients
are
used.
Top with
sliced
cheese.
Bake at 325\u00b0 for about 30 minutes.
In a 9 x 13 x 2-inch Pyrex dish or pan, layer the Doritos, then the chopped chicken.
Mix soups, green chilies, tomatoes and onion. Pour mixture over chicken and top with grated cheese.
Bake at 350\u00b0 about 30 minutes until hot.
Serve with jalapeno jelly, green salad and extra chips.
Serves 8.
Prepare Rice-A-Roni as
directed.
Cut
up chicken into bite size pieces.
Saute
onion
and pepper in 1 teaspoon oil. Add tomatoes, chicken, sauteed vegetables and rice mixture.
Combine all ingredients in a crockpot and cook on low for 8 hours.
Shred chicken with a fork and use for tacos, enchiladas, etc.
Saute or microwave chicken so it can be shredded or cut in small cubes.
Place Doritos in 9 x 13-inch ungreased pan.
Break Doritos in smaller pieces.
Mix chilies, soup and chicken together. Pour 1/2 of mixture on Doritos.
Sprinkle 1/2 to 1 cup shredded cheese on top.
Pour remaining soup mixture next.
Top with rest of cheese.
Bake at 325\u00b0 for 20 minutes.
Skin the chicken.
Place in plastic bag with taco mix and shake until well coated.
Place in baking pan and bake at 375\u00b0 for 30 - 45 minutes or until chicken is done.
Spray 10\" nonstick skillet with Pam.
Cook chicken in skillet over medium-high heat 8-10 minutes, stirring occasionally, until no longer pink in center.
Stir in seasoning mix, beans, corn and water.
Cook over medium-high heat 8-10 minutes, stirring frequently, until sauce is slightly thickened.
Serve with tortillas.
Preheat oven to 450 degrees.
Place chicken tenders in the bottom of a standard casserole dish.
Sprinkle taco seasoning over tenders. Layer ingredients in order from black beans to doritos.
Bake in oven for 30-40 minutes. Enjoy!
Cube chicken and brown in skillet.
Add rice, black beans, and water.
Cook until rice is done.
Add corn and salsa.
Cook an additional 10 to 15 minutes.
Serve on dish and top with cheese, sour cream. Put nacho chips on the side.
You can add more salsa if dry or top with other favorite toppings.
Warm Mexican chicken and rice mixture in microwave for 2 minutes.
Then warm tortillas in microwave for 15 seconds or until soft enough to fold.
Place half of chicken/rice mixture into center of each tortilla,top each with cheese.
Fold bottom third over mixture,making sure filling is snug.
Take the right side of tortilla and fold over.
Then take the top third and fold over making sure everything is as snug as a bug in a rug. :).
Return to microwave and heat for about 35 to 40 seconds,or until cheese is slightly melted.
Preheat oven to 180 (160 Fan) or Gas Mark 4. Prepare the Mexican chicken as directed on pack.
Cook the rice in boiling water according to the pack instructions. Drain the rice and rinse well under cold water. Add the beans, red onion and tomato and mix together.
Dice the avocado and mix with the lemon juice then stir into the rice mixture. Serve the Mexican chicken with the rice.
Write \"Mexican Chicken - 400 degrees F for 45