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Results 71 - 80 of 417 for chicken breast mexican
71. ROTEL CHICKEN
Brown onion and celery in butter. Cut chicken into bite size pieces. Mix ... top of the stove. (Heat all ingredients and mix in cooked pasta.)
Cut chicken in 1/2 inch pieces. Mix ... shells or tortillas with shredded cheese and sour cream. Makes 2 cups - 10 tacos. Also good over rice.
In a saute pan, heat ... Remove tenderloins from chicken breast and carefully pound both chicken ... the diagonal and fan out on place. Serves 4.
In large bowl, combine chicken, tomatoes, red onion, jicama, ... Garnish with slices of avocado, season with salt and pepper and serve immediately.
Heat oven to 350°F. After chicken is cooled, chop up 3 ... in covered dish in refrigerator overnight. Bake for 20 minutes or until bubbly.
Spray tortillas with Pam, heat ... 1 minute). Mix chicken, 1 cup cheese and ... 350°F until heated through. Serve with salsa and sour cream.
Brush chicken with a mixture of the ... on puree, top with cheese. Return to oven until cheese melts. Garnish with cilantro and limes. Serves 4.
Flatten chicken to 1/4 inch thickness. Sprinkle ... Cover and cook until chicken juices run clear and cheese is melted, about 4 minutes. Serves 4.
Melt butter in pan. Add ... and cut up chicken. Place in 9 by 13 inch greased casserole. Can be kept in refrigerator and reheated for serving.
Boil 1 large chicken. Save broth to cook ... (I use hot Mexican) and 1 can cream ... powder to taste. Bake at 350 degrees until hot and bubbly.
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