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Results 91 - 100 of 411 for canned chicken mexican
91. MEXICAN RED RICE
Heat the oil in a ... until golden. Add chicken stock, garlic and onion and ... liquid has absorbed. Cook slowly until all the liquid is absorbed.
Melt butter in a Dutch oven over medium-high heat. Add chicken, onion and garlic and ... minutes. Garnishes: chopped fresh cilantro and Anaheim chile.
Brown ground meat; seasoning to taste; drain. Place in a casserole dish. Pour beans on top of meat. Mix tomatoes and soups in a mixing ...
In large pot combine chicken, beer, water, sliced onion, ... and peas. Cover and simmer 10 to 15 minutes. Serve with avocado slices. Serves 10.
95. MEXICAN CHICKEN
Heat oven to 350°F. Spray lasagna pan. Boil chicken; remove from water and ... heated through and cheese begins to brown (30 to 40 minutes).
Boil chicken until almost done (retain broth). ... cook on medium until rice is done (may need to add more broth), approximately 1/2 to 3/4 hour.
Brown hamburger with chopped onion. Mix soup, milk and drained chilies in bowl. Add meat and onion. Cut tortillas into quarters, grease ...
Measurements for this recipe depend ... ground beef or chicken breasts in a large skillet. ... vegetables are tender. Stir in the rice and serve.
Brown hamburger, onion, chopped bell pepper in large skillet. Add soups, sauce and sugar. Cook until mixture bubbles. Line large casserole ...
Boil chicken. Save broth. Debone chicken. ... Place in casserole dish and bake at 350 degrees for 30 minutes. Serve with salad and French bread.
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