129433 chicken salsa tropicale Recipes

chicken breasts, salsa or 2/3 cup picante sauce, shredded velveeta cheese, flour tortillas (8 count burrito size), sour cream (for dipping ), salsa (for dipping )

chicken legs, ranch dressing, heat salsa, sour cream, thick cut bacon, cumin, chili powder

salsa, ranch salad dressing, tomato-basil tortillas, boneless skinless chicken breast halves, grilled and cut into strips, cucumbers, tomatoes, julienned green pepper, swiss cheese, butter, divided

salsa, ranch dressing, tomato basil tortillas, sliced deli chicken breast, cucumbers, julienned red pepper, havarti cheese

ground chicken, salsa, divided, corn, breadcrumbs, chili powder, salt, pepper

chicken breast halves, salt and pepper or spicy seasoning, black beans, drained and rinsed, whole kernel corn, drained, chunky salsa, divided, mild green chilies (optional), fresh cilantro, chopped and divided, mexican blend cheese

chicken breasts (depending how many your serving for), bottled low-fat italian salad dressing (enough for sauting, i usually use approx 1/4 to 1/2 of a cup), salsa (your choice of medium-mild-or hot), grated cheddar cheese (aprox more or less depends on your tastes), cumin, salt and pepper

chicken breast halves, cut into bite size pieces, salsa, raw rice

boneless chicken breast halves, nonstick cooking spray (pam ), your favorite salsa (quality and flavor count here!), black beans, rinsed and drained, shredded mexican blend cheese, burrito-size flour tortillas (i prefer whole wheat), sour cream (optional), black olives (optional)

chicken breasts, cooked and cubed, salt, pepper, salsa (drained ), sour cream, tortillas, cheese (i use longhorn)

chicken (garlic and herb marinated recommended), enchilada sauce (1 can), goya sofrito sauce (sofroito, sp), water, taco seasoning (2 packs , old el paso recommended), fresh made salsa or 1/2 lb jarred salsa, sazon seasoning (1 packet), taco cheese (1 packet), sour cream (1 container, reg or lite), soft taco-size flour tortillas (1 pack )

chicken breasts, cooked and cut into chunks or cubes, sour cream, mild enchilada sauce (i use 1 10 oz. can of mild and 1 10 oz. can of hot), mild salsa or 1 (15 oz) jar salsa, tomato sauce, sliced black olives (optional), chopped green chili (mild ) (optional), grated cheddar cheese, grated monterey jack cheese (or substitute a mexican cheese blend for both)

prebaked italian bread pizza crust, shredded cheddar cheese, divided (8oz), salsa, cubed cooked chicken

penne pasta , multi grain, uncooked, boneless skinless chicken breast, cut into bite-size pieces, taco bell home originals thick n chunky salsa, frozen corn, thawed, green pepper , cut into short thin strips, kraft shredded 2% mexican cheese blend

chicken breast, cubed, red pepper, chopped, cumin, chili powder, refried beans, wheat germ, flour tortillas, shredded cheddar cheese, salsa, salsa (to garnish ), sour cream (to garnish ), canola oil, sweet potato, diced, carrot, cubed, broccoli floret, tomatoes, diced, corn, cumin, salt and pepper

chicken breasts, pineapple (the ring kind is best ), salsa (spicy is especially good), onion (thinly sliced ), red wine vinegar, black pepper

chicken breast shredded, fire roasted tomatoes drained, diced green chilies, onion chopped, flour tortillas warmed, sour cream, peach salsa ( any salsa will work ), cilantro (optional), cheddar cheese shredded, salt and pepper, olive oil