MEXI CHICKEN RECIPES
CHICKEN ENCHILADA SOUP III RECIPE | ALLRECIPES
This is a copy of a favorite served at a local restaurant. My family loves it! Serve soup in bowls garnished with shredded Cheddar or Jack cheese and crumbed tortilla chips.
Provided by KMHIX
Categories Chicken Soup
Total Time 1 hours 0 minutes
Prep Time 10 minutes
Cook Time 50 minutes
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
- Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
- In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
- Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.
Nutrition Facts : Calories 290 calories, CarbohydrateContent 13.8 g, CholesterolContent 74 mg, FatContent 16.3 g, FiberContent 2.4 g, ProteinContent 22 g, SaturatedFatContent 8.6 g, SodiumContent 512.2 mg, SugarContent 0.7 g
MEXICAN CHICKEN RECIPE - FOOD.COM
A slightly modified version of a recipe from Easy International Cooking that is really bursting with flavour. With the chillies leave the seeds if you like some heat, remove the seeds if you want a little less heat or leave them out all together for a mild result. It is great served with crusty bread and also re-heats well. I've specified thigh meat because it's cheaper and works well, but you can use breast or other cuts as well.
Total Time 1 hours 45 minutes
Prep Time 30 minutes
Cook Time 1 hours 15 minutes
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Dust chicken in flour, shake off excess and sprinkle with pepper.
- Heat oil in a large frying pan and brown chicken, then transfer to a casserole dish leaving oil behind.
- Add onions and garlic to the same pan and cook until tender.
- Add chillies, tomato, chicken stock, wine, chilli flakes and oregano and bring to the boil stirring occasionally.
- Pour over the top of the chicken in the casserole dish and bake for one hour at 180C (350F).
- Remove a little of the cooking liquid and mix through the cornflour.
- Stir through the corn, capsicum, olives and cornflour in the casserole dish. Season with additional pepper if desired.
- Bake a further 15 minutes or until thickened.
Nutrition Facts : Calories 964.5, FatContent 59.4, SaturatedFatContent 13.6, CholesterolContent 211.8, SodiumContent 824.3, CarbohydrateContent 55, FiberContent 8.2, SugarContent 7.2, ProteinContent 52.6
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