309 mexican cream chicken sauce Recipes

olive oil, flour, chili powder, ground cumin, low sodium chicken broth, low-sodium tomato sauce, garlic powder, enchilada sauce, chicken, cooked to your liking and shredded, shredded mexican blend cheese, nonfat sour cream, diced green chilies, salt & pepper (optional), corn tortillas

whole chicken, chicken broth, water, mexican crema or sour cream, tomatoes , cut into 1/4-inch slices, red peppers, cut into 1-inch chunks, jalapeno peppers, sliced into rings, onion, cut into 1-inch chunks, garlic, crushed, dried oregano, bay leaf, cayenne pepper, salt and ground black pepper to taste, fresh cilantro, chopped

olive oil, butternut squash - peeled, seeded, and cut into 3/4-inch chunks, yellow onion, finely chopped, chopped celery, chopped carrot, garlic, minced, canned chipotle peppers in adobo sauce, seeded and minced, chopped fresh basil leaves, chopped fresh parsley, cumin, diced tomatoes, chicken broth, cannellini beans, drained, corn kernels, fresh, canned, or frozen, limes, cut into wedges, tortilla chips, for topping, sour cream, for topping, shredded mexican blend cheese, for topping

shredded cooked chicken, packaged grated cheese (tex mex or mexican cheese blend), peanuts, coarsely chopped, frozen corn, thawed, roasted red pepper, patted dry and chopped, chopped coriander, lime, chili sauce (in adobo sauce, minced), tortillas , your favourite flavour, sour cream , guacamole and salsa (optional)

boneless chicken breasts, chicken stock (1 box), tomatoes (the recipes called for a can of tomatoes, but i don tsp like the chunks) or 29 oz tomato sauce (the recipes called for a can of tomatoes, but i don tsp like the chunks), diced green chilies, cream of chicken soup (1/2 can), palm full taco seasoning (rachael ray style), palm full dried onion flakes (rachael ray style), few shakes garlic powder, chili flavored pinto beans , including juice (2 cans), corn, drained (2 cans)

butter or 3 tbsp margarine, boneless skinless chicken breast halves, cut into bite-size pieces, onion, chopped, garlic cloves, minced, half-and-half cream, shredded monterey jack cheese, cream-style corn, chopped green chilies, undrained, hot sauce (i use tabasco), salt, cumin, chopped fresh cilantro

boneless skinless chicken breasts, shredded (i use store roasted chicken or 2 half breasts simmered in water until cooked. (tip, shred chicken wh), diced green chilies, chunky salsa, chicken base, reduced-fat mexican cheese blend (shredded ), olive oil, low-fat flour tortillas (soft taco-size), sour cream (optional), cilantro (optional), hot pepper sauce (optional), jalapeno (optional), olive (optional), avocado (optional), guacamole (optional), salsa (optional)

roasting chickens, head garlic, lime, quartered, onion, quartered, cumin seed, olive oil, kosher salt (as needed), black pepper (as needed), cooking oil or 2 tbsp lard, chopped onion, frozen chopped spinach, thawed, drained, and squeezed dry, kosher salt, black pepper, ground cumin, chopped green chilies, lime , juice of, no seeds, dry white wine, nonfat dry milk powder, cold water, condensed cream of chicken soup, prepared enchilada sauce, corn tortillas, oil or 2 tbsp lard (may need a little more) or 2 tbsp chicken stock (may need a little more), grated monterey jack cheese or 8 oz cheddar cheese or 8 oz mexican blend cheese, scallions, thinly sliced

chicken breasts, boneless and skinless, mexican seasoning (mexican seasoning mix , i used the whole recipe minus the red peppers ), onion, chopped finely (optional), corn tortillas, cheese, grated (i use mexican combination or monterey jack), red enchilada sauce (i use mild or use medium if you like things hotter, i use el pato brand), sour cream (i have used regular and low-fat), oil for frying tortilla, guacamole

onion chopped, margarine, southwest-flavored chicken strips chopped, spicy salsa, green enchilada sauce, green chiles, tortillas , regular or medium but not burrito size, shredded cheddar or mexican cheese, sour cream

reduced-sodium chicken broth (10 fl oz), stewed tomatoes, dried new mexican or guajillo chiles, stems and seeds discarded and chiles torn into pieces, thick) crosswise slice of a medium white onion, garlic cloves, peeled, coarsely chopped fresh cilantro, dry-roasted peanuts, ground cumin, salt , or to taste, olive oil, rotisserie-cooked chicken (2 lb), pink beans in sauce (preferably goya), garnish: chopped fresh cilantro ; sour cream

hamburger meat, cream of chicken soup, cream of mushroom soup, red enchilada sauce (mild or hot use your own judgment on how hot you like it) or 2 (19 oz) cans green enchilada sauce (mild or hot use your own judgment on how hot you like it), onions, chopped, mushrooms, diced ones, 1-2 cans (or chopped ), jalapeno peppers, chopped (there again use your own judgment or use your choice of your favorite pepper), cheese, flour tortillas (depending on how much you want to make)

boneless chicken breasts, taco sauce, cream of chicken soup, cream of mushroom soup, shredded cheddar cheese, tortilla chips

bacon (or 1 cup. cubed leftover ham), shallots, finely chopped (or 1/4 small onion finely chopped, or 1 tsp dried onion flakes), butter, chicken bouillon granule (or 1 crushed chicken buillon cube), worcestershire sauce, salt and pepper, each (or to taste), hot sauce (or 3-4 drops of tabasco, more if you like heat), flour, milk, eggs, hardboiled, peeled and chopped, cheese, shredded (gruyere or mexican blend or cheddar, whatever is on hand), parsley (for garnish )

chicken breasts (2 large or 3 small boneless, skinless cut in 1/2-inch pieces), onion, chopped fine, green pepper, chopped fine, chili beans (i used spicy, drain, don tsp rinse), black beans (drain and rinse), white corn (i used frozen, but a can will work just fine, yellow corn will work ok too), red enchilada sauce , i used old el paso, sour cream, salsa (i used hot for some spice, but medium will be just fine), old el paso taco seasoning mix, monterey jack pepper cheese, water, dried parsley, olive oil to saute chicken and vegetables, chopped olive, monterey jack pepper cheese, sour cream

soft taco-size flour tortillas, shredded monterey jack cheese or 2 cups mexican blend cheese, shredded cooked chicken, salsa verde, butter, flour, chicken broth, sour cream, diced green chilies, cilantro, if desired (to garnish )

water, salt, black pepper, onion, quartered, bay leaf, skinless chicken pieces (i use thigh meat), mexican blend shredded cheese, divided, chopped onion, green chile, diced, sauce, milk (i use 2/3 cup. cooled chicken broth with powder added), chopped fresh cilantro, egg, salt, tomatillos, drained, diced green chiles, undrained, remaining ingredients, corn tortillas, sour cream

boneless, skinless chicken (i used 5 breasts), onion, celery stalks, stewed tomatoes (garlic and onion work nice!), pinto beans, enchilada sauce, chili powder (or to taste), ground cumin, corn chips (i used chili flavored), sour cream, chopped, fresh cilantro to taste