1 1/2 lb. boneless chicken; skinned
1 (14 1/2 oz.) can Del Monte Mexican-Style Stewed Tomatoes
1/4 cup lime juice
1 tbsp. chopped jalapeno chile
2 cloves garlic; crushed
1 tsp. oregano
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 cup chopped cilantro (parsley)
1 onion; cut into 1/2" slices
1 tbsp. oil
1 (7 oz.) can whole green chiles; drained and cut into strips
8 flour tortillas; warmed

Score chicken on both sides. In blender container, combine tomatoes, lime juice, jalapeno, garlic, oregano, chili powder and cumin. Cover and blend thoroughly; stir in cilantro. Reserve 1 cup sauce. Pour remaining sauce over meat; cover and marinate in refrigerator several hours or overnight.
Skewer onion slices lollipop style; brush with oil. Grill onion and chicken as desired. Thinly slice meat across the grain. Fill warmed tortillas with chicken, onion rings, green chile strips and reserved sauce. Garnish with sour cream, avocado or guacamole, if desired.
References :
recipe card

mole poblano

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30268,00.html?rsrc=search

mole negro

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30268,00.html?rsrc=search
References :

Good LUCK!
References :
Mexican Chicken Corn Chowder

INGREDIENTS

* 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
* 1/2 cup chopped onion
* 1 clove garlic, minced
* 3 tablespoons butter
* 2 cubes chicken bouillon
* 1 cup hot water
* 3/4 teaspoon ground cumin
* 2 cups half-and-half cream
* 2 cups shredded Monterey Jack cheese
* 1 (14.75 ounce) can cream-style corn
* 1 (4 ounce) can diced green chiles
* 1 dash hot pepper sauce
* 1 tomato, chopped
* 1/4 bunch fresh cilantro sprigs, for garnish

DIRECTIONS

1. In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
2. Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
3. Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

Salsa Chicken

INGREDIENTS

* 4 skinless, boneless chicken breast halves
* 4 teaspoons taco seasoning mix
* 1 cup salsa
* 1 cup shredded Cheddar cheese
* 2 tablespoons sour cream

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C)
2. Place chicken breasts in a lightly greased 9×13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
3. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Monterey Chicken with Potatoes

INGREDIENTS

* 6 medium red potatoes, cubed
* 1/2 cup butter, melted and divided
* 4 skinless, boneless chicken breast halves
* 1 tablespoon fresh lime juice
* 1 1/2 cups shredded Mexican blend cheese
* 1/4 cup chopped fresh cilantro
* 1/2 cup salsa
* 1 lime, cut into wedges

DIRECTIONS

1. Preheat the oven to 425 degrees F (220 degrees C). Line a 9×13 inch baking dish with aluminum foil.
2. Toss potatoes with about 1 tablespoon of melted butter until coated. Arrange in a single layer in the bottom of the prepared baking dish.
3. Bake for 10 minutes in the preheated oven. Remove pan from oven, and push potatoes out to the sides of the dish. Place the chicken breast halves in the dish. Stir together the remaining butter and lime juice. Brush onto chicken. Return to the oven.
4. Bake for 20 minutes in the preheated oven, or until the chicken is no longer pink and the juices run clear. In a small bowl, toss together the cheese, cilantro and salsa. Sprinkle over the chicken and potatoes. Return to the oven for a few minutes, until the cheese is melted. Serve with lime wedges.

Chicken Souiza Cornbread Bake

INGREDIENTS

* 1/2 cup margarine
* 1 onion, finely chopped
* 1 clove garlic, minced
* 1 (15.25 ounce) can whole kernel corn
* 1 (15 ounce) can cream-style corn
* 1/4 teaspoon salt
* 1/2 cup egg substitute
* 1 (8.5 ounce) package corn bread mix
* 2 1/3 cups chopped cooked chicken breast
* 2 tablespoons canned green chile peppers, chopped
* 1 (4 ounce) jar chopped mushrooms, drained
* 1 1/2 cups nonfat sour cream
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 (8 ounce) package Monterey Jack cheese, shredded

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Grease 9×13 inch baking dish.
2. Melt margarine in a small skillet over med-high heat. Saute onion and garlic until tender, 4 to 6 minutes; set aside. In a large bowl, combine corn, cream style corn, salt and eggs. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish.
3. In a large bowl, combine chicken, green chiles, mushrooms, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese.
4. Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.

Chicken Chimi in the Oven.

INGREDIENTS

* 4 tablespoons olive oil, divided
* 1/2 cup chopped onion
* 2 cloves garlic, minced
* 2 cups salsa
* 3 tablespoons water
* 1/4 cup chili powder
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground cinnamon
* 1 pound cooked, shredded chicken breast meat
* 1 cup refried beans
* 6 (10 inch) flour tortillas

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
2. Heat 2 tablespoons oil in a large saucepan over medium heat. Saute onion and garlic in oil until tender. Stir in salsa and water. Season with chili powder, cumin, and cinnamon. Transfer the mixture to a blender or food processor, and blend until smooth. Return mixture to the saucepan, stir in the chicken, and cook until heated through.
3. Spoon an equal amount of refried beans down center of each tortilla, and top with equal amounts of the chicken mixture. Fold tortillas over the filling, and secure with toothpicks. Arrange seam-side down in the prepared baking dish, and brush with the remaining olive oil.
4. Bake 15 minutes in the preheated oven, turning every 5 minutes, until golden brown and crisp.

Chicken Enchilada Casserole II

INGREDIENTS

* 1 (16 ounce) container sour cream
* 1 (16 ounce) jar salsa
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1/4 cup diced onion
* 1 (8 ounce) can chili beans, drained
* 6 (12 inch) flour tortillas, cut into strips
* 6 skinless, boneless chicken breast halves – cooked and shredded
* 4 cups shredded Cheddar cheese

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.
3. Layer the bottom of a 9×13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.
4. Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You’re done!

Salsa Chicken Rice Casserole(top rated)

INGREDIENTS

* 1 1/3 cups uncooked white rice
* 2 2/3 cups water
* 4 skinless, boneless chicken breast halves
* 2 cups shredded Monterey Jack cheese
* 2 cups shredded Cheddar cheese
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 onion, chopped
* 1 1/2 cups mild salsa
* 4 cups cooked white rice

DIRECTIONS

1. Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
2. Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
4. In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
5. Bake in preheated oven for about 40 minutes, or until bubbly.

Cottage Cheese Chicken Enchiladas(top rated)

INGREDIENTS

* 1 tablespoon vegetable oil
* 2 skinless, boneless chicken breast halves – boiled and shredded
* 1/2 cup chopped onion
* 1 (7 ounce) can chopped green chile peppers
* 1 (1 ounce) package taco seasoning mix
* 1/2 cup sour cream
* 2 cups cottage cheese
* 1 teaspoon salt
* 1 pinch ground black pepper
* 12 (6 inch) corn tortillas
* 2 cups shredded Monterey Jack cheese
* 1 (10 ounce) can red enchilada sauce

DIRECTIONS

1. To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
2. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
3. Preheat oven to 350 degrees F (175 degrees C).
4. To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9×13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

Pico de Gallo Chicken Quesadillas(another top rated)

INGREDIENTS

* 2 tomatoes, diced
* 1 onion, finely chopped
* 2 limes, juiced
* 2 tablespoons chopped fresh cilantro
* 1 jalapeno pepper, seeded and minced
* 1 pinch salt and pepper to taste
* 2 tablespoons olive oil, divided
* 2 skinless, boneless chicken breast halves – cut into strips
* 1/2 onion, thinly sliced
* 1 green bell pepper, thinly sliced
* 2 cloves garlic, minced
* 4 (12 inch) flour tortillas
* 1 cup shredded Monterey Jack cheese
* 1/4 cup sour cream, for topping

DIRECTIONS

1. In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.
2. In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
3. Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
4. In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.

Cha Cha’s White Chicken Chili(top rated)

INGREDIENTS

* 1 tablespoon vegetable oil
* 1 onion, chopped
* 3 cloves garlic, crushed
* 1 (4 ounce) can diced jalapeno peppers
* 1 (4 ounce) can chopped green chile peppers
* 2 teaspoons ground cumin
* 1 teaspoon dried oregano
* 1 teaspoon ground cayenne pepper
* 2 (14.5 ounce) cans chicken broth
* 3 cups chopped cooked chicken breast
* 3 (15 ounce) cans white beans
* 1 cup shredded Monterey Jack cheese

DIRECTIONS

1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
2. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

Chicken Tortilla Soup I
(YUM)

INGREDIENTS

* 1 onion, chopped
* 3 cloves garlic, minced
* 1 tablespoon olive oil
* 2 teaspoons chili powder
* 1 teaspoon dried oregano
* 1 (28 ounce) can crushed tomatoes
* 1 (10.5 ounce) can condensed chicken broth
* 1 1/4 cups water
* 1 cup whole corn kernels, cooked
* 1 cup white hominy
* 1 (4 ounce) can chopped green chile peppers
* 1 (15 ounce) can black beans, rinsed and drained
* 1/4 cup chopped fresh cilantro
* 2 boneless chicken breast halves, cooked and cut into bite-sized pieces
* 2 cups crushed tortilla chips
* 1 sliced avocado
* 2 cups shredded Monterey Jack cheese
* 1/2 cup chopped green onions

DIRECTIONS

1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

P.S. You can also use flour tortillas and a green tomatillo sauce.