nto a saucepan, then stir chicken pieces in and cook. boil
Prepare the rice according to package instructions.
Add the black beans, corn, scallions, olives, chicken and cilantro into the rice and toss to combine.
Transfer to a platter.
Garnish with the avocado slices, salsa, sour cream and tortilla chips.
Boil chicken breast; cool and shred or
chiote in some of the chicken broth (about a cup).
inutes.
Add the Rotel, chicken stock corn and black beans
ou will find in the Mexican food area with the tacos and
In food processor, mix bell peppers, tomatoes,
Put all ingredients in crock pot.
Cook on low for 6-8 hours until chicken easily shreds.
Mix together.
Serve with salsa verde, shredded cheese, avocado, various mexican food toppings.
Use Rotel diced tomatos for a bit more spice.
Use reduced sodium black beans or fresh black beans to reduce sodium content.
50.
Take the cooked chicken and tear up/shred and
Season chicken thighs with salt and pepper.
Add chicken to slow cooker, and cover with salsa.
Cook on high for three hours, or low for six hours.
Shred chicken.
Add corn and black beans.
Serve wrapped up in tortillas with lettuce, cheese, and sour cream.
Cut chicken into two 2 1/4 inch x 1 inch x 3/4 inch strips. Flatten chicken breast to 1/4 inch thickness.
Place a strip of cheese down center of each breast.
Fold chicken over cheese and secure with toothpicks.
Rub mexican seasoning over chicken.
In a large skillet, brown chicken in oil on both sides.
Transfer to a greased 8 inch square baking dish.
Bake uncovered at 350 degrees for 25 to 30 minutes or until chicken juices run clear.
Lightly brown ground beef and drain fat.
Add chopped garlic, chopped green chilies, jalapeno peppers and chopped onion; simmer 5 minutes.
Crush Doritos and spread in bottom of large baking pan.
Mix 3/4 of grated cheese, picante sauce, cream of chicken soup and cream of mushroom soup.
Pour ground beef mixture in over Doritos; pour soup mixture over beef and sprinkle remaining grated cheese on top.
Bake at 325\u00b0 for 35 minutes.
nise seeds, mint, and chicken, placing chicken on top. Bring to a
minute then add the chicken. It is very crucial that
Heat oil to medium temperature. Place all ingredients in oil except sugar. Cook on medium temperature for 2 1/2 to 3 1/2 hours.
Take sugar and caramelize in small pan over medium heat almost to burn.
Turn meat mixture heat to high and add caramelized sugar, stir and cook for an additional 15 minutes.
Drain meat thoroughly.
Serve with pico de gallo salsa, fresh homemade tortillas, frijoles and margaritas.
Source: Luis Sanchez, Ernesto's Mexican Food, Sacramento, California.
Lightly coat the chicken breast with olive oil, coat
n onion.
Arrange the chicken breast in the crock-pot
Add all ingredients to slow cooker, mix well.
Chicken should be covered by liquid, if not, add more water.
Cook on low 8 hours.
The chicken should be falling apart already, just continue to shred it.
In Dutch oven, stew boned chicken breasts in water for 20 minutes; remove chicken from water and add onion, green pepper, salsa and corn.
Bring to boil; add rice and chopped chicken. Reduce heat to simmer and cook, covered, for 15 minutes.
Put in serving dish and sprinkle with grated cheese.
Serve with sour cream and salsa.
Makes 4 to 6 servings.
Layer tortillas and chicken alternately in greased casserole dish.
Combine 1 cup of cheese with all other ingredients.
Pour over chicken and sprinkle with remaining cheese.
Bake at 350\u00b0 for 30 to 45 minutes or until heated through and cheese is melted.