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
Boil chicken breasts.
Add minced onion to water.
When done, cool.
Break into shredded consistency.
Add Ortega Mexican chicken, water and black olives; mix together.
Simmer on low for about 2 hours.
Stir occasionally.
Serve warm.
Can serve with tortillas.
debone and deskin chicken and tear into shreds.
omatoes, 1/2 cup of chicken stock, chili powder, salt,
Cut up chicken and add cumin, taco seasoning
an or wok, add the chicken breast fillets and fry over
ntil blended. Stir in the chicken, beans, and chilies.
Place
et.
Boil 3lbs of chicken. Let cool, then cube. Set
Heat 2 tablespoon olive oil over medium high heat; add onions and cook and stir until they start to soften, 3 or 4 minutes.
Season diced chicken with 1 teaspoon of kosher salt. Add chicken to pan and cook over medium high heat until chicken has started to brown, about 5 minutes. Remove chicken from pan.
Use remaining 1 tablespoon olive oil to prepare Knorr(R) rice sides(TM) as directed on package. Stir in cooked chicken, black beans .and Monterrey jack cheese; heat through. Top with fresh pico de gallo.
In a stock pot, add diced onion and olive oil. Saute until clear.
Add seasoning packet and all other \"dry\" ingredients.
Continue to saute dry ingredients for a few minutes, stirring often.
Whisk in the water and lime juice (if using)and heat to boiling.
Add Chicken, beans, rotel, diced chili's, cheese dip, 1/2 and 1/2 and the sour cream.
Stir thoroughly and reduce heat to a simmer.
Let simmer for ~30 minutes and enjoy
It's even better the next day.
Cut chicken into cubes and season with chili powder, salt and pepper. Saute chicken until done.
Saute onion and green pepper until soft, 10-15 minutes.
Bake pizza crust 10-15 minutes, or according to package directions. Remove from oven and spread salsa over crust. Add onion and green pepper over salsa. Place chicken over pizza and top with Mexican cheese.
Bake at 350 until cheese melts, about 10-15 minutes.
Top with sour cream and enjoy!
50.
Take the cooked chicken and tear up/shred and
o 375\u00b0F
Place chicken, salsa verde and 1/2
In crock pot, whisk together the soups, water and spices. Stir in the salsa, beans and green chilies. Place the chicken breasts into the mixture.
Cook on LOW 6 hours.
Shred the chicken and stir in the cheese. Let cook another 30 minutes until cheese has melted and warmed through.
Serve with warm flour tortillas and shredded lettuce. Roll up like a burrito, or serve over a bed of shredded lettuce with baked tortilla chips for \"taco\" salad.
Combine all ingredients except for chicken, fillings, and sauce ingredients to
1 Heat oil in small sized frypan.
2 Place chicken in frying pan when ready, let it simmer for a little while before adding sweet chilli sauce-as much or as little as you like.
3 Heat burrito as instructed on bach of the packet.
4 Slice tomato, shred/chop lettuce.
5 Put burrito flat on plate- layer with tomato lettuce followed by cooked chicken topped with cheese and extra sweet chilli sauce.
6 Roll up however you wish and enjoy!
In a deep skillet combine chicken tenders, taco seasoning packet, salsa and water and bring to a boil.
Reduce heat, cover and simmer for 10 minutes.
Remove lid and stir in rice and beans and bring back to a boil.
Then reduce heat and cook on low for 5 minutes or until rice is tender.
Top with sour cream and cheddar cheese.
To use as burrito filling reduce water by 1/2 cup.
Preheat the broiler. Split the bread and broil both sides for 1 min or until golden. Transfer to serving plates.
Press the chicken into the seasoning to coat evenly. Heat the oil in a heavy-bottomed skillet on medium-high heat. Add the chicken and cook for 3 mins each side or until golden and cooked through. Transfer to paper towels.
To assemble, spread the mayonnaise over the cut sides of the bread. Sandwich with the chicken, avocado, tomato, onion and salsa. Serve with salad.