South Of The Border Chicken Recipes

SOUTH OF THE BORDER CHICKEN

South of the Border Chicken image

This is a quick and simple chicken recipe. Simple flavors, but could be spiced up a bit to a persons individual taste with the addition of some mexican spices, chili powder, green chilies, etc.

Provided by iewe7726

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 green pepper, cut in strips
4 boneless skinless chicken breasts, cut into 1-inch strips
1 tablespoon butter
2 cups cooked rice
1/3 cup sour cream
16 ounces salsa
1 cup colby or 1 cup cheddar cheese, shredded

Steps:

Sauté green pepper and chicken in butter or oil until lightly browned (about 5 mins).
Spread the rice in a greased 9x9 pan.
Top with peppers and chicken.
Mix sour cream and salsa and spoon over chicken. Sprinkle with cheese.
Bake 350 degrees for 25-30 minute.

SOUTH OF THE BORDER CHICKEN CHILI

South of the Border Chicken Chili image

For a change from the typical chili, try chicken chili with two types of beans, corn and tomatoes. It's a quick and easy one-pot dinner Photo credit: Ali Ebright from Gimme Some Oven.

Provided by McCormick

Categories Soups, Stews, and Chili,

Yield 6

Number Of Ingredients 9

Ingredients

1 tbsp oil
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 cup chopped bell pepper
1 package McCormick® White Chicken Chili Seasoning Mix
1 cup water
1 can (15 oz) white beans undrained
1 can (15 oz) black beans drained and rinsed
1 can (14 1/2 oz) diced tomatoes drained
1 can (8 3/4 oz) whole kernel corn drained

Steps:

Heat oil in large skillet on medium heat. Add chicken and bell pepper; cook and stir 5 minutes.
Stir in Seasoning Mix, water, beans, tomatoes and corn. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through, stirring occasionally. Serve with desired toppings.

Nutrition Facts : Calories 289 Calories

CHICKEN - SOUTH OF THE BORDER

Chicken - South Of The Border image

I found this recipe in an issue of Good Housekeeping back in the early 80's,when Southwestern/Mexican recipes were hard to come by - at least here in Wisconsin . It's like a Southwestern version of Chicken Parmesan. I used to use Pace Picante on it, but you can adjust it with any salsa or heat level you prefer. I also added the green chiles because I love them! Also would accompany this chicken with home-made Mexican rice, and a picante-based vegetable "stew."

Provided by HEP MEP

Categories Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 boneless skinless chicken breast halves
1/2 cup flour
1/4 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 eggs
3/4 cup yellow cornmeal
1/4 cup vegetable oil
4 slices muenster cheese
1 (4 ounce) can chopped green chilies
salsa or picante sauce

Steps:

Pound chicken breast halves to 1/2 inch thickness.
Combine flour and seasonings in a medium bwl.
Lightly beat eggs.
Measure cornmeal into a shallow bowl.
Dip chicken, first into seasoned flour,then in eggs, then coat with cornmeal, and chill in the fridge.
Saute coated chicken in vegetable oil over medium heat about 5 to 6 minutes on each side,or until golden.
Arrange chicken on an oven-proof platter or baking dish, spoon salsa or picante over the chicken, top with chopped chilies, then Muenster slices.
Place in a 350* oven or in the broiler, for about 15 minutes - until the cheese has melted to your tastes.

SOUTH-OF-THE-BORDER CHICKEN & PASTA SKILLET

South-of-the-Border Chicken & Pasta Skillet image

Looking for a quick pasta skillet that combines chunky salsa, cheesy chicken and ingredients you've already got on hand? We thought so.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings, 2 cups each

Number Of Ingredients 7

Ingredients

2 cups rotini pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 pkg. (10 oz.) frozen corn
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 tsp. ground cumin
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided

Steps:

Cook pasta as directed on package, omitting salt.
Meanwhile, cook and stir chicken in large nonstick skillet on medium-high heat 6 to 8 min. or until done. Add next 4 ingredients; mix well. Simmer on medium-low heat 6 min. or until cream cheese is melted, stirring occasionally.
Drain pasta; add to chicken mixture in skillet with 1/2 cup shredded cheese. Simmer 3 min. or until cheese is melted, stirring occasionally. Top with remaining shredded cheese; cover. Remove from heat. Let stand until cheese is melted.

Nutrition Facts : Calories 600, Fat 22 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 130 mg, Sodium 1110 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 41 g

SOUTH OF THE BORDER CHICKEN

South of the Border Chicken image

Make and share this South of the Border Chicken recipe from Food.com.

Provided by Chef Diva Divine

Categories Chicken

Time 29m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

4 frozen breaded chicken breasts
1/2 cup thick salsa
1/2 cup Mexican blend cheese

Steps:

Preheat oven to 400degrees.
Place chicken in baking pan.
Spread salsa over chicken & sprinkle with cheese -- to personal preference.
Bake 25mins or until chicken is cooked through & cheese is melted.

Nutrition Facts : Calories 70.3, Fat 5, SaturatedFat 3.1, Cholesterol 17.3, Sodium 380.9, Carbohydrate 2.8, Fiber 0.5, Sugar 1.8, Protein 4

SOUTH-OF-THE-BORDER CHICKEN SALAD WITH TEQUILA LIME DRESSING

South-of-the-Border Chicken Salad with Tequila Lime Dressing image

Add a burst of color to your table with this fresh main-dish that's topped with homemade tequila lime salad dressing. For a simple garnish sprinkle salad with lightly crushed tortilla chips.-Annette Hottenstein, Cockeysville, Maryland

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

2 romaine hearts, cut into 1/2-inch strips
2 cups shredded cooked chicken breast
3 plum tomatoes, seeded and chopped
1 medium ripe avocado, peeled and cubed
1/2 cup frozen corn, thawed
1/2 cup black beans, rinsed and drained
1/4 cup crumbled queso fresco
1/4 cup minced fresh cilantro
3 green onions, thinly sliced
3 tablespoons olive oil
3 tablespoons lime juice
2 tablespoons tequila
4-1/2 teaspoons honey
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper

Steps:

Add romaine to a large salad bowl. Top with remaining salad ingredients. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat.

Nutrition Facts : Calories 404 calories, Fat 21g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 258mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 7g fiber), Protein 27g protein. Diabetic Exchanges

SOUTH-OF-THE-BORDER GRILLED CHICKEN

South-Of-The-Border Grilled Chicken image

Make and share this South-Of-The-Border Grilled Chicken recipe from Food.com.

Provided by R. Warren Meddoff

Categories Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon cayenne
1 1/2 teaspoons olive oil
4 boneless skinless chicken breast halves

Steps:

Preheat a gas or charcoal grill.
Combine chili powder, cumin, coriander, sugar, salt, cayenne and olive oil in a bowl. Mixture will be a little dry.
Pound chicken breasts with a meat mallet or other heavy object until a uniform 1/4-inch thickness. Use your hands to rub chicken with chili mixture. Place chicken on grill and cook, turning 9 to 10 minutes until juices run clear when the thickest part of the breast is pierced with the tip of a knife. Slice crosswise into strips.

Nutrition Facts : Calories 154.6, Fat 3.6, SaturatedFat 0.7, Cholesterol 68.4, Sodium 241.8, Carbohydrate 1.9, Fiber 0.8, Sugar 0.7, Protein 27.6

SOUTH-OF-THE-BORDER CHOWDER

South-of-the-Border Chowder image

From Davis, IL, Tonya Burkhard sends this filling soup that comes together in no time. Loaded with potatoes, the combination of sweet corn and pearl onions, smoky bacon and lots of spice has a scrumptious Southwestern flavor.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 13

Ingredients

1/2 cup chopped onion
4 bacon strips, diced
2 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
1 package (32 ounces) frozen cubed hash brown potatoes
2 cans (14-1/2 ounces each) chicken broth
1 can (14-3/4 ounces) cream-style corn
1 can (11 ounces) Mexicorn, drained
1 can (4 ounces) chopped green chilies
1/4 cup pearl onions
Sour cream and minced fresh cilantro, optional

Steps:

In a Dutch oven, saute onion and bacon until onion is tender and bacon is crisp. Stir in the flour, cumin, chili powder and garlic powder. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in the hash browns, broth, cream corn, Mexicorn, chilies and pearl onions. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Garnish with sour cream and cilantro if desired.

Nutrition Facts : Calories 197 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 756mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

SOUTH OF THE BORDER CHICKEN CASSEROLE

South of the Border Chicken Casserole image

I found this recipe about 4 years ago on a website (submitted by Teresa Johnson). The website doesn't look like it is still around, but this recipe is so good, I had to share it. Not for the calorie conscious, but nice for a treat now and then!!!

Provided by PrincessMommy

Categories One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 cup sour cream
3 ounces cream cheese
1/2 cup cottage cheese
1 (10 1/2 ounce) can cream of chicken soup
1/2 teaspoon salt
1/4 teaspoon garlic powder
4 ounces chopped green chilies
3 cups chopped cooked chicken
3 cups cooked rice (I like basmati)
3/4 cup shredded cheddar cheese
3/4 cup monterey jack cheese
2 tomatoes, chopped
1/2 cup chopped olive (optional, I don't like them myself, so we omit them)

Steps:

Blend together sour cream, cream cheese, cottage cheese.
Add soup, salt, garlic powder, chilies, chicken, rice, cheeses, tomatoes and black olives (if using).
Spray a 9x13-inch pan with non-stick spray and pour combined ingredients into pan. Bake at 350° for 30 minutes.

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