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Easy Mexican Style Chicken Recipes

By Edited Jul 20, 2016 0 0
Buritto
Credit: goodiesfirst

Oven Baked Chicken Chimichangas

This recipe is a take on those chimichangas that we all know and love, but baked instead of deep fried. This is an easy weeknight meal that throws together quick and tastes great!

Ingredients:

2 1/2 C. Cooked Shredded Chicken 

1 c. Shredded Mexican Blend Cheese

1/2 . Chopped Green Onion

1 Teaspoon Oregano

1 minced Garlic Clove

1 4.5 oz. Chopped Green Chilis

1 16 oz. can of Refried Beans

6  8" Flour Tortillas

Topping: Salsa Verde or Regular Salsa

Directions:

 Pre heat your oven to 400. Coat a baking sheet with non-stick spray

Mix everything together except the beans, tortilla and salsa. Take one tortilla and spread about 1/2 c. of the beans onto it. Then top with 2/3 c. of your chicken mixture. Roll tortilla up and place seam side down onto your baking sheet. Do this for remaining tortillas. Once complete spray the tops of the tortillas with your cooking spray and place into the oven. Bake these for about 10-15 minutes until bubbling. Remove from oven, top with salsa topping and serve!

Chicken Enchiladas with Green Chili Cream Sauce

This is a wonderful recipe that takes only a few minutes to prepare and tastes like you have been cooking all day long. I serve this with a side of black beans and rice!


Ingredients:

2 c. Shredded Chicken

1 can Cream of Chicken Soup

1/2 c. Sour Cream

1 tablespoon of Butter

1/2 c. Diced Onion

1 4.5 oz can Chopped Green Chilis

1 teaspoon Chili Powder

1 c. Shredded Mexican Blend Cheese

8  8" Tortillas (Flour or Wheat)

1/4 c. Chopped Cilantro

 

Directions:

Pre Heat oven to 375. Lightly grease a 9 x 13 baking dish.

In a bowl mix the cream of chicken soup and the sour cream together, set aside. In a sauce pan heat the butter on medium heat and add onion and chili powder. Cook about 5 minutes until the onion is tender. To that add the chicken, green chilis, 1/2 of your chopped cilantro and 3 tablespoons of the soup/sour cream mixture as well. 

Spread about 1/2 c. of the soup mixture to the bottom of your baking dish. Warm your tortillas for only a few seconds to make them easy to roll up. Take a warm tortilla and place about 1/2 c. of the chicken mixture into it. Roll up and place seam side down in your baking dish. Do this for the remaining tortillas and once complete top with the remaining sauce, cheese and cilantro. 

Bake for about 20 minutes until enchiladas are bubbling! Serve and Enjoy! 

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