Speedy Mexican Chicken Recipes
SPEEDY MEXICAN CHICKEN
This is from the "Kitchen Survival Guide" by Lora Brody. For as little work as it is, a very tasty recipe. Serve with rice.
Provided by helowy
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350.
- Spray a baking dish with non-stick spray. Put chicken in dish in single layer.
- Mix salsa and yogurt and spread over chicken.
- Sprinkle with cheese.
- Bake for 40 minutes or until chicken is done.
Nutrition Facts : Calories 301.2, Fat 12.9, SaturatedFat 7.6, Cholesterol 103.5, Sodium 836.8, Carbohydrate 9.1, Fiber 1.5, Sugar 5.8, Protein 36.8
QUICK AND EASY MEXICAN CHICKEN
An easy entree with Mexican flair! Serve over rice or buttered noodles.
Provided by Karen Taylor
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.
- Transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.
Nutrition Facts : Calories 264.4 calories, Carbohydrate 4.9 g, Cholesterol 98.1 mg, Fat 11.1 g, Fiber 1.1 g, Protein 35.4 g, SaturatedFat 6.4 g, Sodium 641.3 mg, Sugar 2.1 g
QUICK MEXICAN CHICKEN
Thanks to leeannr and Bekah826 who helped me with this recipe one day when I was really lacking in inspiration.
Provided by Sackville
Categories Chicken
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 16
Steps:
- Cook the rice according to the directions on the packet.
- In a large, deep frying pan, saute the peppers for a couple minutes.
- Add the mushrooms and saute a couple more.
- Add in the corn, tomatoes, water, tomato paste and sugar.
- Stir to mix and let simmer for about 10 minutes or until a thicker sauce develops.
- Add the chicken and spices.
- Let cook another couple minutes until the chicken is warmed through.
- Serve over rice, topping with grated cheddar cheese and the spring onions, if desired.
Nutrition Facts : Calories 1322.1, Fat 62.6, SaturatedFat 28.7, Cholesterol 223.7, Sodium 968.1, Carbohydrate 115.3, Fiber 8.8, Sugar 12.8, Protein 76.6
QUICK MEXICAN CHICKEN
This is a great recipe to make on weeknights as it is hands off and easy prep as you just use chicken breasts straight from the freezer. I use the Perdue brand of frozen chicken breasts I buy at Costco.
Provided by Chohertz
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- -Preheat oven to 400 degrees.
- -Toss the chicken breasts with the salsa and put in 9 x 13 pan.
- -Crush the olives and sprinkle over chicken.
- -Top with the cheese.
- -Bake covered for 35 minutes, bake uncovered for 10 minutes and serve.
Nutrition Facts : Calories 331.5, Fat 17.1, SaturatedFat 7.4, Cholesterol 103.1, Sodium 1302, Carbohydrate 8.9, Fiber 2.7, Sugar 3.5, Protein 35.8
SPEEDY CHICKEN MARINADE
This is the best "fooler" recipe I've ever used. It takes just a few minutes but looks like you fussed. You can even place frozen chicken breasts in the marinade and allow them to defrost and marinade in the refrigerator overnight.-Nan Haring, Portage, Michigan
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large resealable plastic bag, combine the dressing mix, red wine vinegar and soy sauce. Add chicken breasts. Seal and refrigerate for several hours. , Remove chicken from the marinade and grill over medium-hot heat for 5-6 minutes on each side or until chicken juices run clear.
Nutrition Facts :
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