Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts

Monday, November 9, 2009

Mexican Chicken Soup

Ingredients:

3 (14 ounce) cans chicken broth
1 cup diced tomatoes
1 tbsp chopped fresh cilantro
1 cup shredded Cheddar cheese
1 cup crushed tortilla chips
1 avocado - peeled, pitted and diced
2 tsp ground cumin
1/2 cup chopped celery
1/2 cup chopped onions
1 tbsp vegetable oil
2 tbsp taco seasoning mix
1 1/4 pounds skinless, boneless chicken breast halves
1 cup water
1/4 tsp ground black pepper

Mexican Chicken Soup



Method:

Preheat oven to 350 degrees F. Pour chicken breasts onto a baking sheet and sprinkle 1 tbsp taco seasoning mix over it. Than bake for 30 to 35 minutes. once cool shred or cut into strips.

While the chicken is cooking, heat oil in a stockpot and cook the onions and celery until they turn tender. Stir in the water and chicken broth. Season with cumin, black pepper and remaining taco seasoning mix.

Simmer the gas for 30 minutes for the flavours to mix up well. Add the tomatoes, cilantro and chicken and again simmer for 5 minutes. Serve hot with avocado, shredded cheese and crushed tortilla chips toppings. Mexican chicken soup is ready to relish.

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Wednesday, August 19, 2009

Mexican Chicken Enchiladas

Ingredients:

1 pint Sour Cream
2 cups Monterey Jack Cheese grated
2 cups Sharp Cheddar Cheese grated
1 small can Black Olives sliced
1 small Onion grated
8 Green Onion Tops chopped
12 to 16 Mission Flour Tortillas
4 large Chicken Breasts cooked and cut them in small pieces
2 cans Cream of Chicken Soup
8 oz. can Green Chillies properly diced

Chicken Enchiladas



Method:

1. In a vessel put soup, onion, green onion tops, sour cream, Chiles, and black olives altogether. Add most of the cheeses and set aside 1 cup of this mixture without the Mexican chicken. Then add the chicken pieces to the remaining mixture.

2. In a greased shallow baking dish, fill each tortilla with some of the chicken mixture and roll up, folding ends in if you so desire. Pour remaining sauce over the top of filled tortillas and sprinkle with remaining cheese. Lastly, bake the dish at 350 degrees F for about 45 minutes. Chicken Enchiladas is ready to serve and relish !!!

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