hem warm.
Divide the chicken, onion (not green onion) and
killet over medium heat, cook chicken until no longer pink and
Place thawed chicken into a 7-10 qt
In a saucepan, combine chicken stock, chile powder, green salsa, and cilantro. Bring to a simmer.
In a small bowl, combine cornstarch, orange juice, milk, salt, and pepper. Whisk until smooth and stir into simmering sauce.
Continue to simmer until sauce starts to thicken. remove from heat, cool, and refrigerate.
Serve over chicken enchiladas.
Stew, then skin and chunk chicken. Mix with remaining ingredients, except enchilada sauce. Spray pan with Pam. Warm tortillas in microwave to make them more flexible, then fill each with desired amount of chicken mixture and roll. Put 1/2 cup enchilada sauce in bottom of 13 x 9 casserole and place rolled tortillas in dish. Cover with remaining sauce; cover with foil and bake for 30 minutes in 350\u00b0 oven. Remove foil and top with more cheese. Bake another 10 minutes. Top with black olives and serve with salsa, sour cream and/or guacamole.
Heat oven to 350\u00b0. Mix dressing, cumin and pepper; stir in chicken. Spoon 1/3 cup of chicken mixture onto tortilla; roll up. Place seam side down in 12 x 8-inch baking dish.
Pour salsa over filled tortillas. Sprinkle with cheese.
Bake 30 minutes. Serve over hot cooked rice with chopped red peppers. Makes 4 servings.
Heat oven to 350\u00b0.
Mix dressing, cumin and red pepper.
Stir in chicken. Spoon 1/3 cup of the chicken mixture into each tortilla; roll up.
Place, seam side down, in 12 x 8-inch baking dish. Pour salsa over filled tortillas; sprinkle with cheese. Bake 30 minutes; sprinkle with cilantro. Serve over hot cooked rice with chopped red peppers, if desired.
Makes 4 servings.
Preheat oven to 350.
Place 1/4c chicken, 1/4c spinach, 1/4c cheese, 1/4c optional ingredients and one heaping spoonful of yogurt lengthwise on a wheat tortilla **NOTE: measurements do not need to be exact**.
Roll up tortilla tightly and place seam side down in a 9x9 oven safe dish.
Repeat steps 2 and 3 for the remaining 3 tortillas.
Pour enchilada sauce and remaining yogurt over rolled tortillas.
Top with remaining cheese.
Bake for 30-40 minutes.
Serve with rice and side of veggies.
Enjoy and thank me later!
saute pan.
Set chicken into broth with bay and
Heat broiler.
Mix dressing, juice and seasoning mix.
Place chicken on rack of broiler pan.
Brush with half of the dressing mixture.
Broil 5 to 7-inches from heat 8 to 10 minutes.
Turn and brush with remaining dressing mixture.
Continue broiling 8 to 10 minutes or until tender. Serve with twisted breadsticks and black beans with chopped red pepper, if desired.
Makes 8 servings (or 4 servings with enough left to make Easy Chicken Enchiladas).
Note that the tortillas and chicken will absorb some of the
inute, stirring constantly. Gradually add chicken broth and water; cook over
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.
This recipe uses 2 13x9 pans. 12 enchiladas per pan.
Bake at
ittle water.
Enchiladas:
Combine the chopped chicken with about 1
aucepan over medium heat. Add chicken, garlic, jalapenos, and green onion
o 400\u00b0F. Season the chicken. Heat 2 tbsp oil in