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Results 61 - 70 of 220 for mexican shredded chicken
61. MEXICAN CHICKEN
Chop and saut onion and ... with half of chicken mixture. Sprinkle with half of ... tortillas. Bake at 350°F for 30 minutes or until bubbly.
Preheat oven to 400 degrees. Line 9x13 inch glass baking dish with chips. Mix together refried beans, salsa, 1 cup cheese; spread evenly ...
63. MEXICAN CHICKEN
Spray 9 x 13 dish ... chips. Mix cooked chicken, soups, onion and milk. ... Refrigerate overnight or bake immediately at 300°F for 50 minutes.
Cut chicken; brown with onion and ... and stir over low heat until cheese is melted. Stir in tomato and garnish with cilantro. Serve immediately.
Combine water, 1/4 cup of ... pan. Arrange the chicken on the stuffing. Pour remaining ... Remove chicken to serving plate and cover with cheese.
Prepare salad as directed on ... pepper. Stir in chicken. Line serving plate with ... with guacamole and sliced ripe olives, if desired. Serves 4.
Mix contents of vegetable/seasoning packet, ... of salsa. Place chicken over stuffing. Pour remaining salsa ... stand 5 minutes before serving.
Bring chicken, salsa, taco seasoning mix ... Serves 4. Variation: Prepare as directed, adding 1 cup (8 ounces) of prepared corn, drained, with rice.
In large saucepan, cook onion ... until tender; add chicken water, bouillon and cumin. Bring ... cilantro. Refrigerate leftovers. Makes about 2 quarts.
70. MEXICAN CHICKEN
Skin, debone and chop chicken. Heat both soups, broth ... chicken then pour soup mixture over it. Top with cheese and bake at 350°F until melted.
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