MEXICAN CHICKEN WRAPS WITH TORTILLAS RECIPES

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MEXICAN CHICKEN AND RICE WRAPS RECIPE - FOOD.COM



Mexican Chicken and Rice Wraps Recipe - Food.com image

This is a quick and easy way to stretch chicken (or even ground beef or turkey, if you like) and make a meal for a whole family. It is inexpensive, fast, and freezes well. Just pop one in the microwave for a couple of minutes and you've got a terrific lunch the day after.

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 8 wraps

Number Of Ingredients 9

2 boneless skinless chicken breasts, shredded
2 (1 1/4 ounce) packets taco seasoning
1 cup rice, prepared as per package directions
1 cup frozen corn
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup picante sauce (thick and chunky works best, but you can use whatever you like)
2 cups shredded cheddar cheese
8 large tortillas (I like the jalepeno and cheddar ones)

Steps:

  • In a skillet, combine the chicken and one package of the taco seasoning and prepare as you would tacos, doubling the amount of water. Add the corn and bring to a boil.
  • In a large bowl, combine the sour cream, mayo, cheese, and the other packet of taco seasoning. Mix it up well, then add the rice and the picante sauce.
  • As soon as the liquid in the chicken mixture is absorbed, add it to the bowl WHILE IT IS STILL HOT. Mix it all together, and spoon into tortilla shells and wrap them up.

Nutrition Facts : Calories 586.3, FatContent 17.4, SaturatedFatContent 4.9, CholesterolContent 27.2, SodiumContent 954.2, CarbohydrateContent 87.3, FiberContent 4.6, SugarContent 3.6, ProteinContent 19.3

MEXICAN CHICKEN TORTILLA LASAGNA RECIPE | ALLRECIPES



Mexican Chicken Tortilla Lasagna Recipe | Allrecipes image

Lasagna goes south of the border in this Mexican lasagna fusion which uses corn tortillas.

Provided by thedailygourmet

Categories     World Cuisine    Latin American    Mexican

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 6 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 small onion, diced
1 pound ground chicken
1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL®), halfway drained
½ (1.25 ounce) package reduced-sodium taco seasoning mix
1 (10 ounce) can mild enchilada sauce, divided
5 ounces crumbled queso fresco, divided
¼ cup Mexican crema
1 tablespoon Mexican crema
1 egg
6 each corn tortillas
3 ounces grated Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat oil in a heavy skillet over medium-high heat. Add onion; cook and stir until fragrant, about 5 minutes. Add ground chicken, stirring and breaking into crumbles until browned, 5 to 7 minutes. Pour diced tomatoes with chiles and their liquid into the skillet and add taco seasoning. Stir to incorporate.
  • Combine 8 ounces enchilada sauce, 4 ounces queso fresco, Mexican crema, and egg in a bowl.
  • Pour remaining enchilada sauce into the bottom of an 8x6-inch glass casserole dish. Trim tortillas to have a straight edge if desired. Lay two tortillas in the enchilada sauce in the dish. Place some chicken mixture on top and ladle some enchilada sauce mixture over. Repeat layers. Top with remaining queso fresco and Cheddar cheese.
  • Bake, covered, in the preheated oven for 35 minutes. Uncover and bake for 10 minutes more. Let rest for 10 to 15 minutes before serving.

Nutrition Facts : Calories 349 calories, CarbohydrateContent 19.4 g, CholesterolContent 114.3 mg, FatContent 19.4 g, FiberContent 2.8 g, ProteinContent 27.9 g, SaturatedFatContent 8.3 g, SodiumContent 698.7 mg, SugarContent 1.6 g

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MEXICAN CHICKEN AND RICE WRAPS RECIPE - FOOD.COM
This is a quick and easy way to stretch chicken (or even ground beef or turkey, if you like) and make a meal for a whole family. It is inexpensive, fast, and freezes well. Just pop one in the microwave for a couple of minutes and you've got a terrific lunch the day after.
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