I have a package of chicken breasts and it’s dinner for three… I want the chicken to take on a Mexican style flavor. What could I use to throw in the crock pot with the chicken? Thanks!!!
Here is a great easy one
http://southernfood.about.com/od/crockpotchicken/r/bl114c2.htm
enjoy
Mexican Chicken & Rice
2 6 oz. chicken breasts without skin
2 oz. Jalapeno Jack soy cheese
1/4 c. bread crumbs
8 oz. canned tomato sauce
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
1 tsp. cilantro
2 garlic cloves, minced
1/4 c. onion, minced
2/3 c. rice, cooked
Trim all fat from chicken breast.
Place chicken breast in glass casserole dish. Sprinkle breadcrumbs over the top of the chicken. Cook chicken at 375 degrees Fahrenheit (190 degrees Celsius) for 30 minutes or until chicken is no longer pink in the middle. In a small saucepan, combine tomato sauce, cumin, chili powder, cilantro, minced garlic, and onion. Simmer over low heat until chicken is ready to be served (approximately 30 minutes).
Remove casserole dish from oven and put 1 oz. Jalapeno Jack soy cheese on each piece of chicken. Cook at 375 degrees Fahrenheit (190 degrees Celsius) for approximately 3 to 5 minutes or until cheese has melted.
Serve chicken and rice with tomato sauce drizzled over the top.
Serves: 2
nfd♥
Our old roomate used to make a shredded chicken salad (like tuna salad). He used to put cilantro, mayonnaise, corn, avacado and a couple of other ingredients into the mix and I also remember him frying the boiled, shredded chicken with some kind of seasonings. It was sooo goood! Does anybody have a similar recipe to this? I lost contact with him so I have no way of finding out his recipe. no nuts in the recipe please!
1/4 lb. skinned & boned chicken, cooked & diced
1 med. tomato, diced
1/2 c. drained canned whole kernel corn
1/4 c. chopped onions
1/4 c. diced green pepper
3 tbsp. sour cream
1/2 sm. jalapeno pepper, minced
1 tbsp. & 1 tsp. reduced calorie mayonnaise
1 tbsp. chopped cilantro
1 tbsp. lime juice
1/8 tsp. salt
2 c. shredded lettuce
1 corn tortilla, cut in half, toasted
In mixing bowl combine all ingredients except lettuce and tortillas. Line serving plate with lettuce; spoon on chicken mixture in middle. Serve with tortilla. Serves 2. 280 calories per serving.
I would cook the chicken with some taco seasonings to give it a little extra flavor.
I am looking for some good slow cooker recipes, also some chicken or pork slow cooker recipes, all will do, can anyone help me out???
Slow Cooker Chicken Taco Soup
NGREDIENTS
* 1 onion, chopped
* 1 (16 ounce) can chili beans
* 1 (15 ounce) can black beans
* 1 (15 ounce) can whole kernel corn, drained
* 1 (8 ounce) can tomato sauce
* 1 (12 fluid ounce) can or bottle beer
* 2 (10 ounce) cans diced tomatoes with green chilies, undrained
* 1 (1.25 ounce) package taco seasoning
* 3 whole skinless, boneless chicken breasts
* shredded Cheddar cheese (optional)
* sour cream (optional)
* crushed tortilla chips (optional)
DIRECTIONS
1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
Slow Cooker Chicken Dinner
NGREDIENTS
* 6 medium red potatoes, cut into chunks
* 4 medium carrots, cut into 1/2 inch pieces
* 4 boneless, skinless chicken breast halves
* 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
* 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
* 1/8 teaspoon garlic salt
* 2 tablespoons mashed potato flakes (optional)
DIRECTIONS
1. Place potatoes and carrots in a slow cooker. Top with chicken. Combine the soups and garlic salt; pour over chicken. Cover an cook on low for 8 hours. To thicken if desired, stir potato flakes into the gravy and cook 30 minutes longer.
Slow Cooker Mexican Casserole
INGREDIENTS
* 1 pound Hot Sausage
* 3/4 cup cornmeal
* 1 1/2 cups milk
* 1 egg
* 1 (14.5 ounce) can diced tomatoes and green chilies
* 1 cup frozen corn
* 1 (1.25 ounce) package taco seasoning mix
* 1 cup shredded Mexican blend cheese
DIRECTIONS
1. Spray interior of slow cooker with non-stick vegetable spray. In medium skillet over medium heat, crumble and cook sausage until brown. Place sausage in slow cooker.
2. In small bowl, combine cornmeal, milk and egg. Stir into sausage. Add tomatoes, corn and seasoning mix. Stir well. Cover and cook on low 4 to 6 hours. Top with cheese 5 minutes before serving. Recover to melt cheese.
Here are the ingredients I want to use:
Shredded Chicken
Velveeta Cheese
Rotel Tomatoes
Sour Cream
Now… make a crock pot dish with these ingredients! Only reply if you honestly know what you’re talking about. Thanks!
This is what I would make…and then top it off with a dollop of sour cream when served….stirring in the sour cream would make it yummy and creamy!!!!! (The recipe doesn’t specify, but I would cook it on low for 6-8 hours).
Chicken Enchilada Soup (Crock Pot)
4 (10 3/4 ounce) cans cream of chicken soup, undiluted
1 lb Velveeta cheese (regular or Mexican)
1 (10 ounce) can Rotel Tomatoes
2 cups cooked chicken, shredded
2 cups milk
1 tablespoon chili powder (to taste)
Mix all ingredients and heat in crockpot. Serve hot with crushed Doritos.
So I had this at a Mexican restaurant, and it’s FANTASTIC, but I’m not sure how to go about this at home…
It was a chicken breast with some white cheese (I don’t know if it was mozzarella or what??) and then on top of that was guacamole with tomatoes in it..
DELICIOUS, but I’m not sure how to cook the chicken, what cheese to use, and how to make the guacamole..
not sure exactly what this dish is, but since it was a mexican dish it was probably queso fresco- (goat cheese unpasturized) really good on mex dishes. but you can probably re do it buy baking the chicken with spanish seasonings, and then topping it with the cheese and guacamole-
gucamole- was probably just avocados, onion, tomato and maybe a jalapeno for spice, salt and pepper, and lemon- all mixed / smashed together
serve with rice and beans and you have a great dinner!!
Mexican Chicken Casserole
Ingredients:
4 boneless chicken breast halves, cooked, cubed
1 can tomatoes with green chilies
1 can cream of mushroom soup
1 can cream of chicken soup
1 can (4 ounces) taco sauce
1/2 cup chicken broth
1 package taco chips or Doritos
1/2 to 3/4 cup grated American cheese, Mexican blend, or Classic Melts blend
Preparation:
In a saucepan, combine and heat tomatoes, soups, taco sauce and broth. Line bottom of casserole dish with taco chips. Add mixture of chicken and sauce. Top with grated cheese. Bake at 350° until bubbly and hot.
Serves 4.
Hi, I know it’s not authentic Mexican cuisine, but one of my favorite snacks is taking tortilla chips (any brand, usually the white corn tortillas though, or if I’m being festive, blue corn), adding salsa (I’ve been liking Green Mountain lately), and shredded cheddar (or a bagged shredded Mexican variety of cheeses) and melting them together in the oven. Lately I’ve been wondering if it would be good to add a little meat just to change things up, and I was pretty much thinking about cooking up some chicken breasts and adding little chunks or shredded pizza to the top of the salsa and then adding the cheese. But my dilemma is I don’t know how to season the chicken to compliment the salsa and bring a more Mexican flavor to the nachos. Any suggestions? Preferably on the easy side? Also, any more authentic Mexican recipes for chicken nachos would be great too. Thanks in advance. 
This is another complete question, but while I’m asking, does anyone have a delicious burrito recipe that isn’t too complicated? Either bean and cheese or some kind of beef/ground beef burrito or chicken burrito? I’m craving burritos but I’m not a good cook and I haven’t been able to make them at home with any success. Any pointers or recipes you could share would be really appreciated. Thanks again.
Chi−Chi’s Baked Chicken Chimichangas
2 1/2 cup chicken, cooked, shredded
2 Tblsp Olive oil
1/2 cup Onion,chopped
2 garlic cloves, minced
1/2 Tblsp chili powder
16 Ounce salsa (choice of hotness)
1/2 Teaspoon cumin,ground
1/2 Teaspoon cinnamon
pinch of salt(if necessary)
6 −10 inch flour tortillas, nice flexible ones; if stiff, warm before filling
1 cup refried beans
Olive oil (for basting)
Sour Cream
Guacamole
In large saucepan, saute onion and garlic in oil until tender. Stir in chili
powder, salsa, cumin and cinnamon. Stir in shredded chicken. Let cool. Heat oven to 450. Grease rimmed 15 x 10 x 1 baking pan. Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla.
Top with a scant 1/2 cup of the chicken mixture. Fold up the bottom, top and sides of tortilla; secure with wooden toothpicks if necessary. Place chimichangas in greased baking pan, seam side down. Brush all sides with the oil. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes.
Chi Chi’s Mexican Chicken Salad
1 Pound boneless skinless chicken breasts, cooked and shredded
1 cup chi chi’s salsa, drained
2 hard cooked eggs, finely chopped
1/2 cup sour cream
1/4 cup mayo
2 tbsp. finely chopped onion
1 tsp. grated lime peel
1/2 tsp. chili powder
1/4 tsp. ground cumin
lettuce leaves
In a large bowl, combine all ingredients except lettuce leaves. Mix well.
Serve over lettuce leaves.
Chi Chi’s Old West Oven−Fried Chicken
1 jar Taco Sauce (8−oz.)
1 Egg
2 cloves Garlic, minced
2 cups Crushed Cornflakes
2 teaspoons Chili Powder
2 teaspoons Cumin
1 teaspoon Oregano
Dash ground Cloves
Crushed red pepper to taste (optional)
2 1/2 pounds Chicken Thighs
6 tablespoons Butter, melted
Preheat oven to 375 degrees.
In a shallow dish, whisk together taco sauce, egg and garlic. In a plastic or paper bag, combine cornflakes, chili powder, cumin, oregano, ground cloves and crushed red pepper if using. Dip chicken pieces in sauce; toss in cornflakes mixture; place on a greased shallow baking pan. Drizzle with butter; bake 45 minutes or until golden and tender, and juices run clear.
I new someone who was Mexican that made the BEST dip. It was some type of beans with cheese over it then she added salsa and guacamole (no clue how to spell it). She put chunks of cut up chicken on it. I tried it once and the beans came out watered down and the cheese was also watered. Does anyone know how to do a similar one w/beans. Please give me details as to type of cheese, beans etc. Thanks!!!
Try this….although not from a Mexican, it is pretty tasty.
4-6 cloves of garlic
3 while fresh jalapenos
1 whole white onion
1 can refried beans
kosher salt
pepper
1/2 of a lime, juiced
Mix all of the above in a blender.
1 pound of shredded chicken
(or I use the canned white chicken, two LARGE cans)
sautee the chicken with 1 large chopped onion, 1 chopped jalapeno, 1 T chopped garlic (I use the kind in a jar), salt and peper.
Once this has browned, add the above mixture from the blender and 3 pounds of velveeta – I ususally do this step in the crockpot – which allows the cheese to melt slowly; and serve with chips.
for a variety of uses but i want a good flavored shredded chicken base to make many recipes with…..ty
Spicy Shredded Chicken Filling
2 medium to large whole or 4 split chicken breasts
2 tablespoons olive oil
4 cloves garlic, minced
4 jalapeño chiles, stemmed, seeded and minced
1 onion, chopped 6 small to medium tomatoes, chopped
2 teaspoons oregano
1/2 teaspoon salt, or to taste
Approximately 1 cup chicken broth (from cooking chicken breasts)
Simmer chicken in water to cover until just done. Remove the meat, reserving 1 cup broth for later use in recipe and the remainder for another use. When the meat is cool enough to handle, remove it from the bones, cut it into 1-inch pieces, and shred it in a food processor fitted with a plastic blade.
In skillet or Dutch oven, heat oil over medium heat and sauté garlic, chiles and onion until soft but not browned.
Add the tomatoes, shredded chicken, oregano, salt and enough chicken broth to barely cover the ingredients. Simmer, stirring frequently, until nearly all the liquid has evaporated.
Check out their web site for Lots of Mexican recipes –
Happy Cooking! ~-~
Makes 2 1/2 cups filling.
