Mexican menu help please?!
I am doing a Mexican dinner for my friends, chilli con carne no problem, salsa and guacamole dip no problem, I need a recipe for chicken or something please help!. Thank you!.Www@FoodAQ@Com
Answers:
Mexican Chicken Casserole
A Mexican chicken casserole recipe with chicken, taco sauce, and seasonings, along with taco chips and cheese!.
* 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
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!.
Mexican Chicken
2-3 lbs of Boiled chickenbreast or dark meat
1 can rotel tomatoes
1 large bag of plain doritos torilla chips
2 cans of cream of chicken soup
2-3 cups of grated cheese of your choice
steak seasoning and salt, pepper and garlic to taste
Boil chicken with seasoning and let cool!.
Then cut into small pieces!.
Now add all other ingredients together in a pan with chicken!.
Reserve part of cheese to place on top!.
Now bake at 350 degrees until cheese is melted!.
Cooking time is aprox!. 35 minutes
Easy Mexican Chicken and Rice
* 1 cup converted rice
* 1 2/3 cups chicken broth
* 1/2 cup chopped onion
* 1/2 teaspoon salt, or to taste
* 4 boneless chicken breast halves
* 1 cup chunky salsa
In a large pan, bring chicken broth to a boil!. Add rice, onions and salt; boil 10 minutes then remove from the heat!. Place in lightly buttered casserole dish, place chicken breasts on top and pour salsa over the chicken breasts and rice!. Cover tightly and bake at 350° for 45 to 55 minutes!.Www@FoodAQ@Com
A Mexican chicken casserole recipe with chicken, taco sauce, and seasonings, along with taco chips and cheese!.
* 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
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!.
Mexican Chicken
2-3 lbs of Boiled chickenbreast or dark meat
1 can rotel tomatoes
1 large bag of plain doritos torilla chips
2 cans of cream of chicken soup
2-3 cups of grated cheese of your choice
steak seasoning and salt, pepper and garlic to taste
Boil chicken with seasoning and let cool!.
Then cut into small pieces!.
Now add all other ingredients together in a pan with chicken!.
Reserve part of cheese to place on top!.
Now bake at 350 degrees until cheese is melted!.
Cooking time is aprox!. 35 minutes
Easy Mexican Chicken and Rice
* 1 cup converted rice
* 1 2/3 cups chicken broth
* 1/2 cup chopped onion
* 1/2 teaspoon salt, or to taste
* 4 boneless chicken breast halves
* 1 cup chunky salsa
In a large pan, bring chicken broth to a boil!. Add rice, onions and salt; boil 10 minutes then remove from the heat!. Place in lightly buttered casserole dish, place chicken breasts on top and pour salsa over the chicken breasts and rice!. Cover tightly and bake at 350° for 45 to 55 minutes!.Www@FoodAQ@Com
Tequila Lime Chicken
1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl!. Add the chicken breasts!. Refrigerate overnight!.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking!. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned!. Turn the chicken and cook for another 10 minutes, until just cooked through!. Remove from the grill to a plate!. Cover tightly and allow to rest for 5 minutes!. Serve hot or at room temperature!.
--Ina Garten
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Sour Cream Chicken Enchiladas
Filling:
4 chicken breasts
1 onion, chopped
1 T!. margarine
1 (4 oz!.) can chopped green chiles
1 - 1/4 C!. shredded cheddar cheese
2 (4 oz!.) cans sliced mushrooms, drained
1/2 t garlic powder
1/2 t chili powder
1 cup sour cream (can use low fat)
8 large flour tortillas
Sauce:
1/4 c flour
1/4 c melted butter
1 -1/2 c shredded monteray jack cheese
1 -1/2 c sour cream
chili powder to taste
Rinse chicken!. Cook in water to cover until tender!. Drain, reserving 1-1/2 cups of broth!. Cool, debone, and chop!. (Leftover cooked chicken or a roasted deli chicken meat can also be used!.)
Saute onion in margarine in large skillet!. Add chicken, green chilis, mushrooms, cheddar cheese, garlic powder, 1/2 t chili powder and 1 c!. sour cream!. Mix well!.
Microwave tortillas until softened!. Spoon chicken mixture into each tortilla and roll!. Place seam side down in 13X9 baking dish!.
Blend flour and butter in saucepan!. Stir in reserved broth and 1 C!. jack cheese, 1-1/2 cups sour cream and additional chili powder!. Pour over enchiladas!. Bake 350 for 30 minutes!. Sprinkle with remaining jack cheese and put back in oven until cheese melts!.
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Pancho's Mexican Buffet Sopaipillias
4 C!. All-purpose flour
1 1/4 tsp!. Salt
3 tsp!. baking powder
3 Tbsp!. Sugar
2 Tbsp!. shortening
milk (about 1 1/4 cups)
Crisco for Frying
Sift flour, measure, and sift again with the salt, baking powder, and sugar!. Cut in the shortening, and add milk to make a soft dough just firm enough to roll!. Cover bowl and let dough stand for 30 to 60 minutes; then roll 1/4 inch thick on lightly floured board and cut in diamond-shaped pieces!. Heat about 1 inch of oil in a frying pan to about 375 degrees!. Add a few pieces at a time, so that you do not cool the oil too quickly, turn at once so they will puff evenly, then turn back to brown both sides!. You may want to sprinkle with cinnamon and sugar before eating!. Drain on paper towels!. Serve with honey!. Makes 4 dozen or more!. One warning these is quite addictive!.Www@FoodAQ@Com
1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl!. Add the chicken breasts!. Refrigerate overnight!.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking!. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned!. Turn the chicken and cook for another 10 minutes, until just cooked through!. Remove from the grill to a plate!. Cover tightly and allow to rest for 5 minutes!. Serve hot or at room temperature!.
--Ina Garten
------------------------------------
Sour Cream Chicken Enchiladas
Filling:
4 chicken breasts
1 onion, chopped
1 T!. margarine
1 (4 oz!.) can chopped green chiles
1 - 1/4 C!. shredded cheddar cheese
2 (4 oz!.) cans sliced mushrooms, drained
1/2 t garlic powder
1/2 t chili powder
1 cup sour cream (can use low fat)
8 large flour tortillas
Sauce:
1/4 c flour
1/4 c melted butter
1 -1/2 c shredded monteray jack cheese
1 -1/2 c sour cream
chili powder to taste
Rinse chicken!. Cook in water to cover until tender!. Drain, reserving 1-1/2 cups of broth!. Cool, debone, and chop!. (Leftover cooked chicken or a roasted deli chicken meat can also be used!.)
Saute onion in margarine in large skillet!. Add chicken, green chilis, mushrooms, cheddar cheese, garlic powder, 1/2 t chili powder and 1 c!. sour cream!. Mix well!.
Microwave tortillas until softened!. Spoon chicken mixture into each tortilla and roll!. Place seam side down in 13X9 baking dish!.
Blend flour and butter in saucepan!. Stir in reserved broth and 1 C!. jack cheese, 1-1/2 cups sour cream and additional chili powder!. Pour over enchiladas!. Bake 350 for 30 minutes!. Sprinkle with remaining jack cheese and put back in oven until cheese melts!.
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Pancho's Mexican Buffet Sopaipillias
4 C!. All-purpose flour
1 1/4 tsp!. Salt
3 tsp!. baking powder
3 Tbsp!. Sugar
2 Tbsp!. shortening
milk (about 1 1/4 cups)
Crisco for Frying
Sift flour, measure, and sift again with the salt, baking powder, and sugar!. Cut in the shortening, and add milk to make a soft dough just firm enough to roll!. Cover bowl and let dough stand for 30 to 60 minutes; then roll 1/4 inch thick on lightly floured board and cut in diamond-shaped pieces!. Heat about 1 inch of oil in a frying pan to about 375 degrees!. Add a few pieces at a time, so that you do not cool the oil too quickly, turn at once so they will puff evenly, then turn back to brown both sides!. You may want to sprinkle with cinnamon and sugar before eating!. Drain on paper towels!. Serve with honey!. Makes 4 dozen or more!. One warning these is quite addictive!.Www@FoodAQ@Com
Here's a Chili Recipe
This recipe calls for:
1 Pound Very Lean Ground Beef
2 Tablespoons Chili Powder
1/2 teaspoon Salt
1/8 teaspoon Garlic Powder
1/8 teaspoon Red Pepper
1 teaspoon Ground Cumin Powder
1 cup Water
Chili Equipment
Chili Equipment
Chili Equipment
For this recipe you will need:
Large Sauce Pan
Measuring Cup
Measuring Spoons
Stirring Spoon
Beef
Beef
First Step: Beef
Place your sauce pan on the burner and put the lean ground beef in it!. Don't turn the burner on yet!.
Mixing Chili Spices
Mixing Chili Spices
Second Step: Mixing Chili Spices
Now mix the following spices together:
2 Tablespoons Chili Powder
1/2 teaspoon Salt
1 teaspoon Ground Cumin Powder
1/8 teaspoon Garlic Powder
1/8 teaspoon Red Pepper
Browning Chili's Beef
Browning Beef
Third Step: Browning Beef
Set your stove burner on medium high and stir the beef until it is slightly browned!. Immediately begin to break the beef into small pieces with your spoon!.
Adding Chili's Spices
Adding Chili's Spices
Fourth Step: Adding Spice To Chili
Add the spices you just mixed together to the meat!.
Stirring Chili
Stirring Chili
Fifth Step: Mixing Chili
Stir this mixture until all the beef is evenly covered with the spices!. The picture to the left is what it should not look like!.
Adding Water To Chili
Adding Water To Chili
Sixth Step: Adding Water To Chili
Add and stir in:
1 cup water
Once you stir this in, put the lid on your sauce pan and let the chili cook on a low setting for 25 minutes!. This slow simmer allows the meat to absorb the blend of spices!. Once time is up, skim the grease off!.
Check on your chili about ten minutes after adding the first cup of water!. If it has evaporated, try turning your burner to a lower setting and adding one to two more cups of water!.
Chili
Chili
Chili
Now sit down and enjoy your chili! If you would like to freeze your chili go right ahead!. We recommend an air tight container or a freezer zip-lock-bag!. Freezing this spicy dish and reheating it later will not effect its taste!.Www@FoodAQ@Com
This recipe calls for:
1 Pound Very Lean Ground Beef
2 Tablespoons Chili Powder
1/2 teaspoon Salt
1/8 teaspoon Garlic Powder
1/8 teaspoon Red Pepper
1 teaspoon Ground Cumin Powder
1 cup Water
Chili Equipment
Chili Equipment
Chili Equipment
For this recipe you will need:
Large Sauce Pan
Measuring Cup
Measuring Spoons
Stirring Spoon
Beef
Beef
First Step: Beef
Place your sauce pan on the burner and put the lean ground beef in it!. Don't turn the burner on yet!.
Mixing Chili Spices
Mixing Chili Spices
Second Step: Mixing Chili Spices
Now mix the following spices together:
2 Tablespoons Chili Powder
1/2 teaspoon Salt
1 teaspoon Ground Cumin Powder
1/8 teaspoon Garlic Powder
1/8 teaspoon Red Pepper
Browning Chili's Beef
Browning Beef
Third Step: Browning Beef
Set your stove burner on medium high and stir the beef until it is slightly browned!. Immediately begin to break the beef into small pieces with your spoon!.
Adding Chili's Spices
Adding Chili's Spices
Fourth Step: Adding Spice To Chili
Add the spices you just mixed together to the meat!.
Stirring Chili
Stirring Chili
Fifth Step: Mixing Chili
Stir this mixture until all the beef is evenly covered with the spices!. The picture to the left is what it should not look like!.
Adding Water To Chili
Adding Water To Chili
Sixth Step: Adding Water To Chili
Add and stir in:
1 cup water
Once you stir this in, put the lid on your sauce pan and let the chili cook on a low setting for 25 minutes!. This slow simmer allows the meat to absorb the blend of spices!. Once time is up, skim the grease off!.
Check on your chili about ten minutes after adding the first cup of water!. If it has evaporated, try turning your burner to a lower setting and adding one to two more cups of water!.
Chili
Chili
Chili
Now sit down and enjoy your chili! If you would like to freeze your chili go right ahead!. We recommend an air tight container or a freezer zip-lock-bag!. Freezing this spicy dish and reheating it later will not effect its taste!.Www@FoodAQ@Com
CHICKEN MOLE BAKE
Serves: 8
Prep time: 20 minutes
Cooking time: 1 hour
2 pounds bone-in skinless chicken breasts (cut into serving-size pieces)
2 pounds bone-in skinless chicken thighs
Salt and pepper to taste
2 teaspoons canola oil
1/2 cup mole (such as Dona Maria or Goya or another brand)
2 cups fat-free chicken broth
1/2 cup toasted sliced almonds
2 tablespoons sesame seeds
Heat oven to 350 degrees!.
Place chicken on a rack coated with cooking spray in a shallow baking dish lined with foil!. Coat chicken with cooking spray!. Season with salt and pepper!. Bake, uncovered, 1 hour or until juices run clear!.
Meanwhile, heat oil in a 2-quart pan!. Stir in mole and heat 1 minute; stir constantly!. Gradually add broth; stir to dissolve mole!. Bring to a boil, reduce heat to low and simmer (with lid slightly ajar) about 45 minutes!. Stir frequently!.
Remove chicken from oven and transfer to serving plate!. Top with some of the mole mixture, the almonds and sesame seeds!. Serve with remaining mole mixture!.Www@FoodAQ@Com
Serves: 8
Prep time: 20 minutes
Cooking time: 1 hour
2 pounds bone-in skinless chicken breasts (cut into serving-size pieces)
2 pounds bone-in skinless chicken thighs
Salt and pepper to taste
2 teaspoons canola oil
1/2 cup mole (such as Dona Maria or Goya or another brand)
2 cups fat-free chicken broth
1/2 cup toasted sliced almonds
2 tablespoons sesame seeds
Heat oven to 350 degrees!.
Place chicken on a rack coated with cooking spray in a shallow baking dish lined with foil!. Coat chicken with cooking spray!. Season with salt and pepper!. Bake, uncovered, 1 hour or until juices run clear!.
Meanwhile, heat oil in a 2-quart pan!. Stir in mole and heat 1 minute; stir constantly!. Gradually add broth; stir to dissolve mole!. Bring to a boil, reduce heat to low and simmer (with lid slightly ajar) about 45 minutes!. Stir frequently!.
Remove chicken from oven and transfer to serving plate!. Top with some of the mole mixture, the almonds and sesame seeds!. Serve with remaining mole mixture!.Www@FoodAQ@Com
Maybe try doing chicken fajitas!. they are simple and deliciouso!.!.!. and maybe for an appetizer try some tostones or plantains, and a dipping sauce of ketchup, hot sauce, and mayonnaise(this may sound disgusting but is actually good with hot tostones)
Visit these websites for
Fried Plantains-
http://latinfood!.about!.com/od/beginnerre!.!.!.
Chicken Fajitas-http://camping!.about!.com/od/recipes/r/uc!.!.!.Www@FoodAQ@Com
Visit these websites for
Fried Plantains-
http://latinfood!.about!.com/od/beginnerre!.!.!.
Chicken Fajitas-http://camping!.about!.com/od/recipes/r/uc!.!.!.Www@FoodAQ@Com
Mole in America is a black Mexican sauce with chocolate in it!. Please don't make Mexican food if you can't really make good Mexican food!.Www@FoodAQ@Com
Chicken enchilada's!.!.!? Tequilla marinated chicken!.!.!.Chicken Fajitas!.Www@FoodAQ@Com
Fajitas
4-6 servings
2 pounds chicken breast cut into strips, about 1/4 inch to 1/2 inch thick
6 tablespoons extra virgin olive oil
1/2 cup lemon or lime juice
1/4 cup pineapple juice(optional)
4 garlic gloves, peeled and mashed
1/2 teaspoon Chile powder
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 red pepper, seeded and cut into stripes
1 green pepper, seeded and cut into strips
2 medium onions, thinly sliced
about 1/2 cup extra virgin olive oil or lard
12 whole wheat tortillas
6 tablespoons melted butter
Chismole for garnish
guacamole for garnish
creme fraiche or sour cream for garnish
Make a mixture of olive oil, lemon or lime juice, pineapple juice and spices and mix well with the meat!. Marinate for several hours!. Remove with a slotted spoon to paper towels and pat dry!. Meanwhile, mix vegetables in marinade!. Using a heavy skillet, saute the meat, a batch at a time, in several tablespoons olive oil or lard, adding more oil or lard as necessary!. Use a slotted spoon to transfer batches to a heated platter and keep warm in the oven while completing preparations!. Saute vegetables in batches in additional olive oil or lard and strew over meat!. Meanwhile, heat tortillas briefly in a heavy cast-iron skillet and brush with melted butter!. Serve meat mixture with tortillas and garnishesWww@FoodAQ@Com
4-6 servings
2 pounds chicken breast cut into strips, about 1/4 inch to 1/2 inch thick
6 tablespoons extra virgin olive oil
1/2 cup lemon or lime juice
1/4 cup pineapple juice(optional)
4 garlic gloves, peeled and mashed
1/2 teaspoon Chile powder
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 red pepper, seeded and cut into stripes
1 green pepper, seeded and cut into strips
2 medium onions, thinly sliced
about 1/2 cup extra virgin olive oil or lard
12 whole wheat tortillas
6 tablespoons melted butter
Chismole for garnish
guacamole for garnish
creme fraiche or sour cream for garnish
Make a mixture of olive oil, lemon or lime juice, pineapple juice and spices and mix well with the meat!. Marinate for several hours!. Remove with a slotted spoon to paper towels and pat dry!. Meanwhile, mix vegetables in marinade!. Using a heavy skillet, saute the meat, a batch at a time, in several tablespoons olive oil or lard, adding more oil or lard as necessary!. Use a slotted spoon to transfer batches to a heated platter and keep warm in the oven while completing preparations!. Saute vegetables in batches in additional olive oil or lard and strew over meat!. Meanwhile, heat tortillas briefly in a heavy cast-iron skillet and brush with melted butter!. Serve meat mixture with tortillas and garnishesWww@FoodAQ@Com