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Results 61 - 70 of 411 for canned chicken mexican
Stew chicken. Remove from bone and ... pieces. Add both cans of soup and chillies to ... casserole. Bake at 350 degrees for about 20 to 25 minutes.
In Dutch oven, heat oil, brown meat and drain. Add stewed tomatoes, bell pepper, Taco Spices & Seasonings and cornmeal. Bring to a boil; ...
Steam chicken. Combine and heat chicken ... gone. Pour sauce over chicken mixture, making sure all is used. Bake at 375°F for 35 to 45 minutes.
Spray tortillas with Pam, heat ... 1 minute). Mix chicken, 1 cup cheese and ... 350°F until heated through. Serve with salsa and sour cream.
65. PORK CHILI VERDE
In a 5 to 6-quart pan over medium heat, combine pork, 1/2 cup broth and garlic. Cover; cook 30 minutes. Remove lid; cook, stirring often, ...
Poach chicken with onion, carrot, celery, bay ... Two hours before serving, mix tomatoes, chilies, onion, cilantro, salt and sugar; blend well.
In a medium-sized saucepan, cover chicken with water. Add 1 quartered ... heat and stir in sour cream. Serve over strips, chips or rice. Serves 6.
Preheat oven to 400°F. Cook ... package directions. Cut chicken into small cubes and cook ... cream cheese, one can of enchilada sauce, and green ... Makes approx. 20 enchiladas.
Mix all ingredients together and simmer on low for 1-2 hours (crock pot on low overnight works best). Serve stew over corn chips and add ...
Bake chicken breasts in foil with lots ... together and put into casseroles. Freezes well uncooked or bake for 30 minutes at 350 degrees until bubbly.
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