CHICKEN RANCHERO RECIPES

CHICKEN RANCHERO RECIPE - FOOD.COM

I do not remember where this recipe came from, originally it called for beef chuck. I've modified it and now make it with chicken. It's always well received at my house. You can make it mild or hot, depending on the type of salsa you choose. Serve with a salad and some warmed up tortillas.

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breasts, cut into strips
2 tablespoons olive oil
1 cup chopped onion
1 clove garlic, minced
1 (4 ounce) can green chilies
1 1/2 cups chicken broth
1 (7 ounce) can green chili salsa
1 cup cheddar cheese, cubed
3 cups hot cooked rice

Steps:

Saute chicken over medium heat,in olive oil about 5 minutes.
Add onions and continue cooking until chicken is done and onions are soft (about 10 more minutes).
Add garlic, green chiles and broth.
Bring to boiling.
Reduce heat and simmer, covered for 30 minutes.
Stir in salsa.
Bring to a boil.
Remove from heat.
Gently fold in cubed cheddar cheese.
Serve immediately over beds of rice.

Nutrition Facts : Calories 543.1, FatContent 18.6, SaturatedFatContent 7.5, CholesterolContent 98.1, SodiumContent 868.1, CarbohydrateContent 51, FiberContent 2.3, SugarContent 5.2, ProteinContent 41.2

CHICKEN RANCHERO TACOS RECIPE - FOOD.COM

If you are looking for authentic tacos with a little more pizzaz than the typical street tacos, these are the ones to eat. These are so satisfying and easy!

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 10-12 tacos

Number Of Ingredients 8

Ingredients

1 1/2 lbs boneless skinless chicken thighs
10 -12 corn tortillas
2 cups shredded jack cheese
1 (15 ounce) can pinto beans, heated, rinsed and drained
2 avocados, halved and sliced
2 limes, sliced into wedges
cabbage salsa (see my recipe)
garlic salt and pepper, to taste

Steps:

Season chicken thighs with the garlic salt and pepper, and cook on the grill until cooked through (about 5-7 minutes per side on medium heat with the lid closed. However, all grills are different, so check frequently). Allow chicken to rest for 5 minutes, then dice into bite-sized chunks.
Put the can of beans into a pot and cook until heated through. Drain and rinse beans; set aside.
Heat a large griddle over medium heat. Place tortillas on the griddle (making sure not to overlap), and sprinkle with cheese, a spoonful of pinto beans, and some of the chicken pieces. When the tortilla is warmed through and the cheese has melted, remove from the griddle and top with an avocado slice, some cabbage salsa and a squeeze of lime juice. Serve immediately.

Nutrition Facts : Calories 336.9, FatContent 15.1, SaturatedFatContent 5.2, CholesterolContent 71.1, SodiumContent 291.3, CarbohydrateContent 28.5, FiberContent 8.4, SugarContent 0.8, ProteinContent 23.9

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CHICKEN RANCHERO TACOS RECIPE - FOOD.COM

If you are looking for authentic tacos with a little more pizzaz than the typical street tacos, these are the ones to eat. These are so satisfying and easy!
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