ttach this to the jar: Mexican Fiesta Dip. Makes two cups. In
Mix the cream cheese, the hot sauce and the ranch dressing together.
Add the chicken to the mixture and place in a 8x8 casserole dish.
Bake all the ingredients at 400 degrees for 20 minutes.
Cook pasta according to directions. Meanwhile, combine chicken, dip, milk and salt.
Drain pasta; add to chicken mixture and toss to coat. Top with tomato, onions and cheese.
sing slotted spoon.
Add chicken to skillet and cook until
Combine the dry ingredients and stir until well blended.
Place in a 3x4-inch ziplock bag and seal.
Attach a gift tag with the directions on how to prepare the dip.
To prepare dip:
Combine the Mexican Fiesta Dip Mix with mayonnaise and sour cream.
Stir until well blended.
Cover and refrigerate.
Dip is better if made 8 hours before serving.
Combine sour cream, lime juice, chili powder, jalapeno pepper and garlic.
Stir to combine.
Add rest of ingredients; stir to combine.
Cover and refrigerate at least 2 hours.
Sprinkle with paprika before serving.
Serve with tortilla chips.
Makes 2 cups of dip.
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.
Drain and chop the chunk chicken.
Combine all ingredients except the celery in a microwave safe bowl and heat in microwave on high for 2-3 minutes.
Stir in one stalk of celery cut up (optional).
Serve with celery sticks, corn chips or tortilla chips for dipping.
T. Marzetti Buffalo Blue Cheese dressing may be substituted for the first two ingredients.
Cooked (cut up) chicken breasts may be substituted for the cans of chunk chicken.
Recipe may be refrigerated and served cold.
Heat oven to 350.
In medium bowl, combine sour cream, milk and cream cheese; beat until smooth. Stir in chicken, cumin, salt, green chilies and hot pepper sauce.
Spread mixture in 9-inch pie pan. Bake at 350 for 13 to 15 minutes or until thoroughly heated.
Arrange chopped tomato around outer edge of dish; place reserved chilies in center.
Serve with tortilla chips.
Boil and shred chicken breast.
Combine all ingredients in crockpot.
Cook on low for at least 3 hours.
Serve with chips or crackers.
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.
Preheat oven @ 350 degrees.
Blend chicken, softened cream cheese, ranch dressing, chicken wing sauce and 3/4th the shredded cheese together with mixer (or by hand if you prefer chunkier chicken dip). Spread mixture in a 9\"x13\" baking dish. Sprinkle remaining shredded cheddar across top. Bake uncovered for 1/2 hour. Serve with Tostino's Scoops or chip of your choice.
et.
Boil 3lbs of chicken. Let cool, then cube. Set
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.
ipping.
To assemble lasagna, dip four tortillas into enchilada sauce
nches).
To assemble lasagna, dip four corn tortillas into enchilada
Discard blackened skin.
Season chicken with salt and pepper. Place
Chicken:.
Pound each breast half