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Results 81 - 90 of 417 for chicken breast mexican
Wash chicken; pat dry. Dredge chicken ... or until chicken is tender. Add olives; heat through. Sprinkle cheese on top and let melt. Serves 4.
Boil chicken and debone. Sauté celery and ... chicken. Pour into large Pyrex dish. Bake at 350°F for 45 minutes to 1 hour until brown.
Preheat oven to 400°F. Cook ... package directions. Cut chicken into small cubes and cook ... minutes at 400. Makes approx. 20 enchiladas.
84. CHICKEN FAJITAS
In large skillet, saute chicken until almost done. Add bell ... chicken, marinate chicken breast in Italian dressing overnight. Or ... breast on the bar-b-que.
Simmer chicken in a small amount of ... transparent. Add to chicken mixture. Simmer for 30 minutes. Serve over white or Spanish rice. Serves 8.
In a screwtop jar combine ... coat. Stir in chicken, corn, avocado, cheese, olives ... Also good warmed in microwave, on medium heat. Serves 4.
87. MEXICAN CHICKEN
Pour tomatoes over chicken. Bake at 325 degrees ... Serve over rice. Note: Mexican Velveeta and other spices may be used in seasoning to taste.
To keep chicken moist, place chicken pieces in ... shredded cheese, as desired. 7. Bake at 325 degrees for 30-40 minutes until hot and cheese melted.
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.
90. MEXICAN CHICKEN
Boil chicken until done; shred into small ... non-stick pan. Placing Mexican Velveeta cheese (sliced) over chicken ... REALLY HOT buy the regular.
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