In a resealable plastic bag combine the chicken, buttermilk and 1 packet of taco seasoning. Seal and shake to mix together. Refrigerate and let marinate overnight.
In a large skillet, heat the olive oil over medium low heat. Mix flour and the other packet of taco seasoning in a shallow dish or plate. Remove chicken from refrigerator and remove chicken from marinade. Discard marinade.
Coat chicken with flour mixture and fry in skillet until cooked through and juices run clear, 15 to 20 minutes.
taste.
Prepare the chicken:
Preheat oven to
ike to use El Monterey Mexican Grill Chicken Taquitos.
br>Cool completely.
Shred chicken in food processor. (Steps #1
Cut the chicken breast in to cubes. Cook
Place the chicken breasts in a slow cooker
about 3 minutes. Pour in chicken broth, increase heat to medium
edium heat; cook and stir chicken and taco seasoning mix until
pray.
After poaching the chicken, shred it and put into
Preheat oven to 400 degrees F (200 degrees C). Grease a small baking dish.
Mix the hot sauce, paprika, ground cayenne pepper, and brown sugar in a bowl, and stir until the mixture is well combined. Place the chicken thighs in the baking dish, and coat them with a layer of sauce. Cover the dish with foil.
Bake in the preheated oven for 20 minutes. Remove the foil, and bake until the chicken has cooked through, and the sauce has thickened and started to brown, about 20 more minutes.
ver medium heat.
Add chicken, onions and green peppers.
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
inutes.
Add black beans, chicken and green chilies. Salt and
First, prepare the enchiladas. Set out each tortilla and scoop in cheese, green onion, and canned chicken. I usually eye ball this, but its roughly a little less than 1/2 cup cheese per tortilla.
Roll up each tortilla once filled and place in a baking dish coated with nonstick spray.
For the sauce: In a bowl combine the can of cream of chicken soup with the same amount of sour cream.
Coat the top of the rolled tortillas with the sauce. Sprinkle some cheese on top.
Bake at 350 degrees for 25 minutes.
Serve immediately. Enjoy!
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.