138761 mexican style chicken verde flay Recipes

pinto beans, mexican-style tomatoes (i like red gold petite diced tomatoes mexican feista), petite diced tomatoes, bacon, sausage links, diced, white onion, diced, serrano chilies, diced, salsa verde (green salsa), chipotle salsa, cilantro, cleaned and steams cut off, chopped, beer

chicken breasts, corn tortillas, verde enchilada sauce, sweet corn, mexican blend cheese, shredded, oil

boneless skinless chicken breast, cooked,shredded, garlic powder, cayenne pepper, diced tomatoes with mild green chilies, undrained, mexican style beans (ranch style beans will work fine), mexican-style corn, drained, water, nacho cheese flavored tortilla chips, slightly broken, shredded mexican blend cheese, chopped fresh cilantro

enchilada sauce, mexican diced tomatoes with lime juice and cilantro, drained, frozen whole kernel corn, chili powder, chopped cooked chicken, mexican-style cornbread mix, milk, egg, vegetable oil, shredded mexican four-cheese blend, divided, toppings: sliced pickled jalapeno peppers , sour cream

boneless skinless chicken breast , cut into 1/2-inch pieces, ground cumin, green pepper, chopped, taco bell home originals thick n chunky salsa, no-salt-added black beans, drained, rinsed, tomato, chopped, whole wheat tortillas (6 inch), kraft mexican style 2% milk finely shredded four cheese, divided, boneless skinless chicken breast , cut into 1/2-inch pieces

grain rice, white, uncooked (i used brown basmati rice), mexican-style stewed tomatoes , with juice, broken up, garlic cloves, smashed, onion, chopped, jalapeno peppers, finely diced, chili powder, water (or low fat chicken broth), boneless skinless chicken , pieces, all visible fat removed, fresh cilantro, chopped (or parsley)

boneless skinless chicken breasts (approximately 1-1.5 lbs. frozen ), mexican-style stewed tomatoes, black beans (washed and drained ), corn, green chilies, mild, salsa (any kind you like , but mango tastes the best), tomato sauce, tortilla chips, mexican blend cheese, sour cream (optional)

olive oil, onion, peeled and diced (8 oz.), green bell pepper, rinsed, stemmed, seeded, and diced, garlic clove, peeled and minced, skinless chicken thighs, fat-skimmed chicken broth, mexican-style stewed tomatoes, red enchilada sauce, all-purpose flour, yellow cornmeal, baking powder, salt, chopped pickled jalapeno chilies, butter, melted, milk

olive oil, onion (8 oz.), peeled and diced, green bell pepper, rinsed, stemmed, seeded, and diced, garlic, peeled and minced, skinned chicken thighs, fat-skimmed chicken broth, mexican-style stewed tomatoes, red enchilada sauce, all-purpose flour, yellow cornmeal, baking powder, salt, chopped pickled jalapeno chilies, butter, melted, milk

chicken breasts, black beans, chili beans do not drain, pack taco seasoning, green chilies, black olives, tomatoes, rotel

chicken breast halves, chicken broth, white onion (chunk ), white onion (chopped ), garlic clove (minced ), salt, green enchilada sauce (i use las palmas), vegetable oil, kraft mexican style finely shredded four cheese, fresh cilantro, chopped, sour cream, chopped green chilies (drained ), corn tortillas (fresh as possible)

cubed chicken breasts, sized yellow onion (sliced thinly or diced ), garlic cloves (crushed ), extra virgin olive oil, ear of corn (shave the kernels off), mexican squash (chopped , can substitute zucchini), bell pepper (chopped ), stalks celery (sliced ), carrots (sliced ), red potatoes (diced ), chayote (chopped ), head cabbage (chopped ), fresh parsley, chicken stock (we use herbox no sodium chicken base to make the stock), black pepper

chicken tenderloins (the bagged frozen kind, defrosted), warm water, chicken bouillon (i use knorr s caldo con sabor de pollo), onion, red bell pepper, salt, diced green chilies, canned diced jalapeno, chili powder, diced tomato (canned or fresh ), flour, flour tortillas, shredded cheddar cheese, refried beans, rice (prepared mexican style , try authentic mexican rice), sour cream (optional), guacamole (optional), diced tomato (optional)

flour, baking powder, salt, shortening, cold water , plus 1 tbsp, boneless skinless chicken breast , cut into 1/2 inch pieces, onion, chopped, green pepper, chopped, salsa, kraft mexican style shredded four cheese with a touch of philadelphia, egg

boneless skinless chicken breasts , cut into bite sized pieces, onion, chopped, vegetable oil, rotel tomatoes, rotel mexican tomatoes (with lime and cilantro), whole kernel corn, black beans, kidney beans, chicken broth, chili powder (or to taste), sugar, salt, chopped fresh cilantro , shredded mexican-style cheese, crushed tortilla chips (garnish)

canola oil, chicken, cut into pieces (thigh , leg, 1 breast cut inhalf with wing attached), kosher salt and freshly ground black pepper, cremini mushrooms, stems removed and caps cut into1/8ths, shallot, finely diced, tomato paste, dry white wine, cognac, chicken stock, cold butter, chopped fresh tarragon, creamy polenta with gruyere and parmesan, for serving, recipe follows, fresh chervil sprigs, for garnish, low-sodium chicken stock, quick-cooking polenta, heavy cream, grated gruyere, grated parmesan, kosher salt and freshly ground black pepper

frozen southwestern-flavored cooked chicken breast strips, water, mexican-style stewed tomatoes, instant rice, uncooked, no-salt-added whole-kernel corn, drained, shredded reduced-fat mexican blend cheese

whole chicken breast, diced, onion, chopped, green pepper, chopped, cooking spray (if you must , use 1 tsp. oil), rotel mexican-style tomatoes , drained reserving juice, black beans, drained, corn, drained, fat-free cream of chicken soup, light sour cream, fresh grated sharp cheddar cheese (1 block), whole wheat tortillas (santa fe has the highest amount of fiber), black and red peppers, salt, scallions, diced