Spoon 1/2 cup enchilada sauce into a greased 13\"
Lightly season and cube chicken and cook in a medium
*This should make 2 cups of cooked chicken for recipe.
Place the cubed chicken in the bottom of crock pot.
Mix the salsa and cream of chicken soup together.
Pour soup mixture over cubed chicken.
Add crushed tortilla chips on top of soup mixture.
Add grated cheese over the crushed chips.
Cook on high for 4 hours.
Take a potato masher and mash all the chicken into little bits inside the crock pot.
Stir it well.
Cook for 2 more hours on low.
Serve in tortillas with sour cream.
Pour 1 cup green enchilada sauce in bottom of pan. Mix together onion, cheese, salt, chilies, sour cream and chicken. Add chicken enchilada sauce. Roll mix into tortillas and place in baking dish. Pour remaining sauce over tortillas. Bake at 350\u00b0 until bubbly - about 30 minutes. Can be frozen. Makes 12 servings.
Reserve 2 cups corn chips for topping. Line a greased 12 1/2 x 8 1/2 x 2-inch casserole with remaining corn chips. Combine chicken, enchilada sauce, mushroom soup, onion, garlic, salt and pepper. Pour chicken mixture over chips. Pour chicken broth over entire mixture. Bake at 350\u00b0 for about 20 minutes. Top casserole with remaining chips, cheese and green chillies. Bake an additional 10 minutes. Makes 8 to 10 servings.
Grease a 9 x 13 pan and preheat oven to 375 degrees.
Layer half of the chicken, enchilada sauce, sour cream, tortillas and cheese.
Repeat layers.
Cover and bake for 45 minutes.
Uncover and bake for another 5 minutes or until bubbly.
In a 2 quart (or larger) stock pot, combine soup mix, diced tomatoes, milk and water.
Bring to rolling boil on medium-high heat, then reduce and simmer 15-20 minutes, stirring occasionally.
If you like, add cooked chicken, and heat through, about 5 minutes.
Mix first three ingredients together in a gallon zip top bag by zipping bag closed and squishing until ingredients are well mixed. Add chicken pieces and shake until chicken is coated.
Marinade overnight if using the next day.
If freezing, squeeze out excess air and freeze. (Make sure you are using a freezer bag if you are freezing.).
Broil, grill or bake chicken pieces until meat is fork tender and juices run clear. Broil or grill on medium-high heat about 10 minutes on each side, or bake at 350F for 30-45 minutes.
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.
he cream cheese with the chicken, bacon, and cooked onion mixture
Place thawed chicken into a 7-10 qt
/3 cup of the enchilada sauce over bottom of small
1. Preheat oven to 375 degrees.
2. Coat bottom of a 9X9 inch baking dish with cooking spray.
3. Combine chicken with the enchilada sauce in a bowl. Spread mixture in bottom of pan.
4. Spread can of beans over chicken mixture and sprinkle cheese over top.
5. Bake until heated through, about 20 minutes, until it reaches an internal temperature of 165 degrees.
6. Sprinkle with cilantro & serve with tortilla chips.
ixture. Spread 2/3 cup Enchilada Sauce over bottom of the
HOP the veggies for CHEESY CHICKEN FILLING; BREAK enough reduced-sodium
rom heat.
Stir chicken, 1/2 cup enchilada sauce, and black