Mexican food?

Question

I need a quick, simple and yummy recipe for mexican food with chicken. I have refried beans, spanish rice, chicken, tortillas, cheese....help!!!!

Answer 1

Chicken Enchiladas

INGREDIENTS:
1 tablespoon plus 1/4 cup oil
2 (4 ounce) cans chopped green chile peppers
1 large clove garlic, crushed and minced
1 large can (28 ounces) tomatoes, drained, reserve juice
2 cups chopped onions (2 large onions)
2 teaspoons salt
1/2 teaspoon oregano
3 cups cooked shredded chicken
2 cups sour cream
2 cups shredded Cheddar cheese
15 corn tortillas

PREPARATION:
In a skillet over medium-high heat, heat 1 tablespoon oil. Add the chile peppers and garlic; sauté until garlic is soft but not browned. Break up tomatoes and add to chile peppers along with the chopped onions, 1 tsp salt, oregano and 1/2 cup of the reserved tomato liquid. Simmer uncovered until thick, about 30 minutes.

If it thickens too quickly, add a little more of the tomato liquid or a little water, if necessary. Remove tomato sauce from heat and set aside.
In a bowl, combine chicken, sour cream, and shredded cheese. Heat 1/3 cup oil in a skillet over medium-high heat until hot. Using tongs, dip tortillas in hot oil for a few seconds, just until they become limp. Drain the tortillas well on paper towels. Fill tortillas with chicken mixture. Roll up and arrange side by side, seam-side down, in a 9x13x2-inch baking dish.

Pour tomato sauce over enchiladas and bake at 350° until heated through, about 20 minutes. This casserole can be frozen then reheated in the oven until hot.
Serves 6.

Answer 2

You could make a chicken and cheese quesadilla with rice and refried beans on the side. Just cook the chicken, cut it up into small pieces (or you can shred it) and put chicken and cheese in between two tortillas. Pop in the oven until cheese is melted inside and tortilla's are crispy.

Answer 3

If it's chicken breast, make the enchiladas, but make the breast into chicken strips first. Pencil size stripes cut on the chicken.

Marinate for 15 min in 1 whisked egg, 1/2 cup water, little salt, 1/2 t of baking soda. Shake the strips in a bag of flour. Spray a pizza pan or cooking sheet with no-stick spray. Spray the tops of the floured strips. Cook at 390-F (190-C) for 30 minutes, turning once. Cook 45 minutes if not enchiladas, just strips.

Low heat, little oil if corn tortillas, softly fried. Roll 3 or 4 stips of chicken in each with the cheese and onions. Return to oven for the rest of the cooking.

If flour tortillas, serve the cooked strips with lettuce and Ranch Dip.

(Got an extra plate?)

Answer 4

Refried beans and Spanish rice can be the side dish. Boil the chicken with salt and half an onion. When done shred and season with 1) salt to taste, pepper, cumin and garlic salt or 2) seasoning salt. Roll up the seasoned shredded chicken in tortillas and deep fry in Olive Oil (cuz it's healthier).

Extra serving suggestions: sour cream, shredded lettuce, and green salsa....

Answer 5

You can do a lot of things with the ingrediants you mentioned. Here are some ideas:

1. Spanish rice with chicken, tortillas, and refried beans
2. Chicken and cheese quesadillas, spanish rice
3. Burritos with chicken, beans and rice
4. Tostadas with refried beans and rice
5. Chicken tacos with refried beans and rice

Cut your chicken breasts into tenders. If you have thighs, do the same. De-bone if necessary. Season with salt, pepper, garlic, and cumin. Saute until brown and juices run clear. Set aside for any of the above uses. Enjoy!

Answer 6

Quick Mexican Pizza:

15 min 5 min prep
4 servings

4 whole wheat flour tortillas (low fat)
1 can fat-free refried beans
1 cup salsa
1 cup frozen corn (thawed)
1/2 cup chopped fresh cilantro
3 ounces reduced-fat monterey jack cheese, shredded
3 ounces cheddar cheese, shredded
light sour cream

1. Preheat broiler and place rack on second level in oven.
2. Place tortillas on baking sheet.
3. Spread each with equal portion of with refried beans.
4. To each tortilla, add salsa, corn, cilantro and top with cheeses.
5. Broil until cheese begins to lightly brown and beans are heated through, about 10 minutes.
6. Garnish with light sour cream.

Answer 7

if you have corn tortillas this is my fave:
cook and shred the chicken, mix with a bit of sour cream and salsa and shredded cheddar. put maybe 2 spoonfulls of the mixture in the center of the corn tortilla, like youre making a taco. get some clothespins (wood) and use those to hold the taco closed. deep fry (with the pins) until it forms a hard shell on the outer edges. then take off the clothespins and put in your other taco fixins. mmmmm.

Answer 8

Mexican chicken

4 boneless chicken breasts, cleaned and patted dry.
2 cups heavy cream
1 1/2 cups salsa mild or medium
Salt & pepper to taste
Brown chicken breasts; season with salt and pepper on both sides.Remove from pan and let pan cool.
In drippings add 1 1/2 to 2 cups heavy cream, stirring to loosen drippings. Return chicken to pan. Add 1 to 1 1/2 cups salsa.
Simmer on low, stiring often until reduced by half.

Easy Mexican Chicken and Beans

1 lb chicken breast strips for stir-fry
1 package taco seasoning mix
1 can black or pinto beans, drained, rinsed
1 can whole kernel corn with red and green peppers, undrained
1/4 cup water
Tortillas

Spray 10-inch skillet with cooking spray. Add chicken to skillet; cook over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in center.
Stir in seasoning mix, beans, corn and water. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened. Serve with tortillas.

Answer 9

that's easy

chicken tacos

boil the chicken
shred the chicken
heat the tortillas
put things on a tortilla and eat

Answer 10

Taco Bell Chicken Fajitas

2 tablespoons cornstarch
4 teaspoons chili powder
2 teaspoons salt
2 teaspoons paprika
2 teaspoons sugar
1 1/2 teaspoons crushed chicken bouillon cubes
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
Fajitas
4 boneless chicken breasts, cut into thin strips (1 to 1 1/4 lb.)
2 tablespoons oil
2/3 cup water
1 green bell pepper, cut into strips
1 medium onion, sliced
1 cup cooked rice


1. Combine all of the spice ingredients in a small bowl.
2. Cook and stir chicken in hot oil in a large nonstick skillet 5 minutes on medium-high heat. Add spice mix, water, green pepper, and onion; cook and stir on medium heat 5 minutes or until chicken is cooked through and the vegetables are tender. Add cooked rice and mix.
3. Place tortillas on microwavable plate. Cover with plastic wrap. Microwave on high 1 minute.
4. Spoon chicken/rice mixture onto each tortilla. Roll up tortillas.



Stacked Chicken Enchiladas Recipe

9 wrap size flour tortillas
1 (16 ounce) can refried beans
2 (4 ounce) cans diced green chilies (drained)
2 tablespoons olive oil
1 teaspoon of minced garlic
salt and pepper
1 large onion, diced
4 boneless skinless chicken breasts
4 cups of shredded cheese (cheddar or co-jack are very good)
1 (17 ounce) can red enchilada sauce
sour cream (to garnish)
pico de gallo (to garnish)

1. Preheat oven to 350.
2. Cut the chicken breasts into cubes and brown in a skillet with olive oil, onion, and garlic til done. Add green chiles and salt and pepper to taste.
3. Heat beans in the microwave or on the stove til they are softened.
4. Lay 3 of the flour tortillas in the bottom of 9x13 pan so to cover. Pour 1/3 of the enchilada sauce over the tortillas. Spread 1/2 of the refried beans on the tortillas. Layer 1/2 of chicken/onion/chile mixture over beans. Sprinkle 2 cups of shredded cheese over the chicken mixture. Cover with 3 more flour tortillas and repeat all layers.
5. Cover with the last 3 flour tortillas and trim them to fit the pan.
6. Pour the last bit of enchilada sauce over the top layer of tortillas and spread it around. You can sprinkle more cheese on top if you like.
7. Bake at 350 for 30-40 minutes. When it's done, let it sit on the stove for about 10-15 minutes to firm up, cut it and serve with sour cream and pico de gallo if desired.