Cheesy Salsa Chicken With Adobo Sauce Recipes

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MEXICAN CHEESE AND SALSA CHICKEN



Mexican Cheese and Salsa Chicken image

The flavors in this dish will hide the fact that it is so easy to make. All of your guests will enjoy this one!-Jan Cooper, Troy, Alabama

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 5

2 boneless skinless chicken breast halves (5 ounces each)
1/8 teaspoon salt
1/3 cup salsa
2 tablespoons taco sauce
1/3 cup shredded reduced-fat Mexican cheese blend

Steps:

  • Place chicken in a shallow 2-qt. baking dish coated with cooking spray. Sprinkle with salt. Combine salsa and taco sauce; drizzle over chicken. Sprinkle with cheese. , Cover and bake at 350° for 25-30 minutes or until chicken juices run clear.

Nutrition Facts : Calories 226 calories, Fat 7g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 601mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

CHEESY SALSA CHICKEN WITH ADOBO SAUCE RECIPE



Cheesy Salsa Chicken with Adobo Sauce Recipe image

Looking for a terrific adobo sauce recipe? Try this Cheesy Salsa Chicken with Adobo Sauce Recipe, pairing perfectly for a flavorful rice casserole.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings, 1 cup each

Number Of Ingredients 6

4 boneless skinless chicken breasts (1 lb.), cut into strips
2 cups instant white rice, uncooked
1/2 cup TACO BELL® Thick & Chunky Salsa
1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes
2 cups water
2 tsp. adobo sauce

Steps:

  • Heat oven to 350°F.
  • Spray large skillet with cooking spray. Add chicken; cook and stir 4 to 5 min. on medium heat or until lightly browned.
  • Add remaining ingredients; mix well. Spoon into a 2-qt. casserole sprayed with cooking spray.
  • Bake 20 min. or until chicken is done and rice is tender. Stir before serving.

Nutrition Facts : Calories 270, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 55 mg, Sodium 440 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 3 g, Protein 22 g

ADOBO CHICKEN



Adobo Chicken image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 23

1 tablespoon ancho chile powder
1 tablespoon New Mexican chile powder
1 tablespoon dried Mexican oregano (or Italian dried oregano is fine)
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup orange juice
1/2 lime, juiced (about 1 tablespoon)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons canola oil
2 boneless skinless chicken breasts, about 8 ounces each
1 ripe Haas avocado, diced
1/2 small red onion, thinly sliced
1/3 cup fresh cilantro, coarsely chopped
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 lime, juiced (about 1 tablespoon)
1 tablespoon extra-virgin olive oil
Three 6-inch blue or white corn tortillas
1 tablespoon extra-virgin olive oil
1/2 lime juiced (about 1 tablespoon)
Sprig fresh cilantro

Steps:

  • For the chicken: Preheat 2 cast-iron grill pans over medium heat.
  • Whisk together the ancho chile powder, New Mexican chile powder, oregano, cumin, garlic powder, onion powder, orange juice, lime juice and season with salt and pepper in a medium bowl. Add the canola oil and whisk. Put the chicken in the marinade, turning the chicken to coat both sides.
  • Grill the chicken until golden brown and slightly charred on one side, about 4 minutes. Flip and cook the other side until the chicken is cooked through, about 4 more minutes; the juices should run clear and the meat thermometer should read 165 degrees F.
  • Meanwhile, for the salad: Put the avocado, onions, cilantro, salt, pepper, lime juice and olive oil in a medium bowl. Fold the ingredients with a rubber spatula, gently breaking up the avocado in the process.
  • To serve: Grill the tortillas on both sides until lightly marked and warmed through, about 10 seconds per side. Then fold in half and place on the side of a serving dish.
  • Place the chicken in the center of the serving dish and top with a scoop of the salad. Drizzle with olive oil and lime juice and garnish with a sprig of cilantro.

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