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.
n a large bowl. Add chicken and turn to coat. Cook
Spread each tortilla with 2 tablespoons cream cheese. In a small bowl, combine chicken, cheese, bell peppers and onion. Evenly divide chicken mixture over each of 4 tortillas. Top with remaining tortillas. Lightly spray both sides of each quesadilla with nonstick cooking spray. Place quesadillas onto baking sheets. Bake at 400\u00b0 for 12 minutes or until golden brown, turning once halfway through heating. Cut quesadillas into wedges and serve with favorite Mexican toppings. Makes 8 appetizer servings.
Season chicken with adobo. Coat pan with
Brush chicken breasts with olive oil and
n a large bowl. Add chicken strips; toss to coat. Cover
Combine salsa, dressing and chili powder; spread evenly onto bottom halves of tortillas.
Top with chicken and cheese.
Fold tortillas in half to enclose filling.
Cook in skillet sprayed with cooking spray on medium heat 4 to 5 minutes on each side or until both sides are golden brown and cheese is melted.
Cut each quesadilla into 3 wedges to serve.
Makes 4 servings, 6 wedges each.
25\u00b0F.
Cook the chicken in a 10-inch nonstick
Spray electric grill or skillet with nonstick cooking spray. Preheat.
Cook chicken until done.
Tear chicken into stringy pieces using a fork.
Spread 1 to 2 Tbsp. salsa on a tortilla. Sprinkle with chicken, onion and cheese.
Top with a tortilla. Return to grill or skillet.
Cook until lightly browned on each side, turning once.
Repeat for additional quesadillas.
Cut into 4 pieces and serve while hot.
o a bowl along with chicken. Pulse remaining 1/3 of
rom heat and stir in chicken.
Arrange 4 tortillas on
an or wok, add the chicken breast fillets and fry over
ntil blended. Stir in the chicken, beans, and chilies.
Place
n a slow cooker. Cut chicken breasts in half lengthwise and
ver med-high heat until chicken is no longer pink and
eat until sizzling.
Add chicken and 1 teaspoon of soy
igh heat.
Set out chicken and cheese for quick access