Tag: Mexican

Slow Cooker Mexican Chicken Shredded With Mixer

Post author By Sharon
Post date January 22, 2016
1 Comment on Slow Cooker Mexican Chicken Shredded With Mixer

Here is a great recipe for when you need shredded Mexican flavored chicken for chicken tacos, chicken enchiladas, chicken quesadillas, Mexican chicken tortilla casserole, or whatever recipe that calls for shredded chicken.

First you cook the chicken in your Crockpot / slow cooker. You simply layer your chicken in the crock, sprinkle the seasonings on top and pour in a small amount of chicken broth. That’s it! Slow cook until the chicken is done. These breasts only took a couple hours on low.

Allow the chicken to cool a little bit, then place the cooked chicken into the bowl of your stand mixer. Strain the liquid remaining in the slow cooker crock and pour into the bowl. Using the paddle attachment, on low speed, stir the chicken and broth until the chicken is shredded. This only takes a minute.

Now you have lots of delicious Mexican seasoned shredded chicken to use in your favorite recipes!

Ingredients:

4 chicken breasts (approx 2 pounds / 1 kg)
1/4 cup taco seasoning
2 tablespoons dried minced onions
2 tablespoons chicken bouillon powder
1/2 cup water

Place chicken in bottom of oiled crock pot. Sprinkle the taco seasoning, dried onions and bouillon powder over top of chicken. Pour water into crock. Cover and cook on low until chicken is cooked thoroughly. Approximately 2-3 hours on low. Chicken should flake apart if you stick a fork in it and twist.

Allow chicken to cool for at least 30 minutes. Place the chicken in the bowl of a stand mixer. Strain the liquids remaining in the crock and add the strained liquid to the bowl of the stand mixer. Attach paddle attachment to stand mixer. Turn on mixer on lowest setting. Stir until the chicken is just shredded. This takes only about a minute.

Use the shredded chicken in recipes like Creamy Chicken Enchiladas, Mexican Chicken Casserole, Green Chile Mexican Chicken Casserole

Pin this recipe! https://www.pinterest.com/pin/280278776787457542/

Slow Cooker Mexican Chicken Shredded With Mixer

Sharon

Tags Chicken, crockpot, Mexican, shredded chicken, slow cooker

Rice Side Dishes

Mexican Rice

This homemade Mexican Rice recipe is too easy. No mixes, no boxes, no preservatives. Great side dish with your favorite Mexican food.

2 cups chicken broth or 2 cups water with 2 tablespoons chicken bouillon
1 cup rice
2 tablespoons taco seasoning
1 tablespoon dried diced onions
2 heaping teaspoons minced garlic

Bring water (broth) to a boil. Add the rest of ingredients and stir. Lower heat to simmer, cover saucepan with a lid and simmer for 20 minutes.

See? Too easy! Some great recipes to serve this with are Creamy Chicken Enchiladas, and Mexican Chicken Casserole.

Enjoy this easy homemade Mexican Rice recipe!

Pin on Pinterest!

Sharon Springfield

Tags Latin, Mexican, Rice

Casseroles Chicken Main Dish

Creamy Chicken Enchiladas

Tonight I made this delicious Creamy Chicken Enchiladas recipe and I had to blog this to share it with everyone. This is SOOOOO good!

The chicken cooked in the crockpot while I was at work. When I got home, I just popped the cooked chicken breasts into the bowl of my stand mixer, along with the strained broth remaining in the crock. After just a minute on low speed, with the paddle attachment, the chicken was all shredded up and ready to use in this chicken enchilada recipe. I will share the recipe for shredded crockpot chicken on another post.

While the shredded chicken is cooking, get the rest of the ingredients ready to go for quick and easy assembly. Shred 2 cups of cheddar cheese. I used Tasty Cheddar (from Tasmania). It’s appropriately named, because it’s very tasty cheese! You can use your favorite cheddar, Monterrey or Colby cheese instead.

Place 2 cups of shredded chicken, one cup of shredded cheese and 2 tablespoons taco seasoning into a bowl and combine. Assemble the enchiladas by placing 2-3 heaping spoonfuls of chicken mixture onto each wrap, leaving space to fold down the top and bottom, then roll them tightly. Place in a casserole dish with the seam down.

For the sauce, you will need flour, butter, chicken broth, diced green chiles and sour cream. Melt the butter in a saucepan and stir in flour. Cook the roux for a couple minutes then add your chicken broth. Simmer while stirring for 5 minutes.

Turn off the heat and stir in the green chiles and sour cream. Stir to combine.

Pour the sour cream chile sauce over the chicken enchiladas.

Top the chicken enchiladas with shredded cheese.

Place the creamy chicken enchiladas casserole into a preheated 350 degree F oven and bake uncovered for 20 minutes or until the cheese is melted and sauce is bubbling.

Lets just enjoy this from yet another angle.

Pictures don’t do it justice.

Serve with Mexican Rice, guacamole, salsa and sour cream. Delicious!

This could be assembled ahead of time, refrigerated or frozen, then baked when you need a great Mexican dinner.

Ingredients:

Flour Tortillas

2 cups cooked, shredded chicken

2 cups shredded white cheese
2 tablespoons taco seasoning

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chiles

Directions:

Combine shredded chicken, one cup shredded cheese and the taco seasoning in a bowl. Place a couple heaping tablespoons of mixture onto each flour tortilla and roll up. Place in casserole dish, seam side down.

Melt butter in saucepan. Stir in flour and cook for a couple minutes. Add chicken broth and simmer for 5 minutes. Remove from heat and stir in the green chiles and sour cream. Pour sauce over chicken enchilidas. Top with remaining cheese.

Bake for 20 – 30 minutes in a 350 degree oven.

Serve with my Mexican Rice recipe.

This was a recipe I found on Pinterest, but, of course, I modified it. It’s impossible for me to stick to a recipe exactly. Give this Creamy Chicken Enchilada recipe a try and let me know how you liked it!

Sharon Springfield

Tags casserole, Chicken, enchiladas, main dish, Mexican

Casseroles Chicken Main Dish Mexican

Mexican Chicken Casserole

My Favorite Mexican Chicken Casserole Recipe.

18 corn tortillillas

3 cooled chicken breasts

15 oz can black beans, drained & rinsed

10 oz can cream of chicken soup

10 oz can green enchilada sauce

4 oz can diced green chilis

2 cups shredded cheddar cheese

10 oz water

1 tablespoon chicken base

In a 9×13″ glass baking dish, layer 6 corn tortillas. Stir together everything else besides cheese. Spread half of chicken mixture over corn tortillas and sprinkle 1/3 of the cheddar over it all. Repeat layers. Top with the last 6 tortillas and sprinkle cheese over top. Bake at 350 for 30 minutes.

Tags casserole, Chicken, Mexican

Casseroles Main Dish

Mexican Chicken Casserole With Green Enchilada Sauce

Post author By Sharon
Post date May 5, 2014
1 Comment on Mexican Chicken Casserole With Green Enchilada Sauce

Mexican Chicken Casserole with Green Enchilada Sauce

This year for Cinco de Mayo, I made this yummy Mexican Chicken Casserole. It’s a casserole made with layers of Mexican flavored shredded chicken, corn tortillas, a creamy chicken green enchilada sauce layer, corn, black beans and loads of cheese. It’s really delicious so give it a try!

3 cups cooked chicken, shredded
1-12 oz. can chicken broth
1-10 3/4 oz can cream of chicken soup
1-12 oz. can corn (Mexicorn)
1-12 oz. can black beans, drained
1-8 oz. bottle green taco sauce or 1 can green enchilada sauce
1/2 cup fresh salsa
1/4 cup fresh cilantro leaves
15 corn tortillas
3 cups shredded cheddar cheese

In a large bowl, whisk together the soup and half the broth. Stir in the shredded chicken, green taco / enchilada sauce, corn, salsa, black beans, cilantro and 1 cup of cheese.

Layer 6 of the corn tortillas in the bottom of a 9’x13′ glass baking dish. Top with half of the chicken mixture. Repeat layers. Take the remaining tortillas and slice into rectangles. (I use a pizza cutter for this.) Sprinkle them on the top of the casserole. Top with the remaining cheese. Pour remaining chicken broth over the casserole.

Bake at 350º F for 20 – 30 minutes.

Serve with Salsa, Sour Cream, Guacamole, Jalapenos.

Pin It! Here’s the link: http://www.pinterest.com/pin/280278776784142403/

Mexican Chicken Casserole

Sharon Springfield

Tags casserole, Chicken, Latin, main dish, Mexican

Main Dish Mexican Tortillas Vegetarian

Spinach and Black Bean Enchiladas

Post author By Sharon
Post date May 29, 2009
No Comments on Spinach and Black Bean Enchiladas

Several quarts of water

8 cups fresh spinach leaves, stemmed (1 pound)
Vegetable oil spray, if needed
15-ounce can black beans, drained and rinsed
1/2 cup low-sodium salsa
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
6 6-inch corn tortillas or nonfat or low-fat flour tortillas
1/2 cup nonfat or low-fat sour cream
1 1/2 to 2 teaspoons lime juice
4 ounces shredded nonfat or low-fat Monterey Jack cheese (about 1 cup)
2 Italian plum tomatoes, diced
2 green onions (green and white parts), thinly sliced

In a large pot, bring water to a boil over high heat.
While water heats, thoroughly rinse spinach. Add spinach to boiling water and cook for 1 minute. Remove with a slotted spoon and drain well in a colander. Press out as much liquid as possible with the back of a large spoon. (Discard water or save for vegetable stock.)
Preheat oven to 3500 F. If using a casserole dish, spray it with vegetable oil spray and set aside.
In a medium bowl, combine spinach, black beans, salsa, cumin, and chili powder.
Spoon 1/4 of the mixture down the middle of one tortilla. Roll the tortilla around the filling (jelly-roll style). Place tortilla seam side down in a shallow nonstick baking pan or prepared casserole dish. Repeat process with remaining tortillas.
Bake enchiladas, uncovered, for 15 minutes.
Meanwhile, combine sour cream and lime juice. Remove enchiladas from oven and spread sour cream mixture evenly over enchiladas. Top with cheese, tomatoes, and green onions and bake for 5 minutes.
Cook�s Tip: This dish freezes so well that you might want to make a batch to keep on hand for unexpected guests or evenings when you just don�t want to cook. After rolling the enchiladas, place them in a container and cover tightly with foil or put them in an airtight plastic freezer bag. Increase baking time to 35 to 40 minutes.
You can substitute a 10-ounce package of no-salt-added frozen spinach for the fresh spinach. Cook according to package directions, omitting salt and oil, then continue with the recipe.

Serves 6

Tags black bean, enchiladas, main dish, meatless, Mexican, spinach, tomatoes, tortillas, vegetarian

Black Beans Casseroles Chicken Ethnic - Regional Mexican Poultry Tortillas

Sharon’s Mexican Chicken Casserole

Post author By Sharon
Post date May 26, 2009
No Comments on Sharon’s Mexican Chicken Casserole

This is nothing short of awesome! And oh, so easy!

3 cups cooked chicken, cubed or shredded
1 12 oz. can chicken broth
1 10 3/4 ounce can cream of chicken soup
1 12 oz. can canned corn, (Mexicorn), drained
1 12 oz. can black beans, drained and rinsed
1 8 oz. bottle green taco sauce or Tomatillo Salsa
1/4 cup salsa
9 corn tortillas
3 cups cheddar cheese, shredded – may use the Mexican flavored cheese

In a large bowl, whisk together the soup and half of the broth. Stir in the green taco sauce, salsa, corn, black beans and one cup of the cheese.
Place one layer of corn tortillas over bottom of a 13×9″ baking dish. Top with half of the chicken mixture. Repeat layers ending with a layer of corn tortillas. Top with remaining cheese and pour remaining chicken broth over the casserole.
Bake at 350 for about 30 minutes or until bubbly.

8 Servings

Tags casserole, Cheese, Chicken, Mexican

Ethnic - Regional Mexican Pork

Mojo Pork

Post author By Sharon
Post date May 25, 2009
No Comments on Mojo Pork

1 cup Mojo Criollo Marinade (we used Goya)
1 jalapeño pepper, seeded and minced
1 clove garlic, minced
2 1/2-lb boneless pork loin roast, well trimmed
2 navel oranges, peel and white pith removed, flesh cut into sections
1/2 cup thinly sliced red onion
1/4 cup chopped cilantro

Mix 3/4 cup of the marinade, the pepper and garlic in a 3 1/2-qt or larger slow-cooker. Add pork and turn to coat. (If you have time, cover and place in the refrigerator to let pork marinate for several hours, turning occasionally.)
Cover and cook on low 8 to 10 hours or until pork is tender.
About 10 minutes before serving, combine oranges, onion and remaining 1/4 cup marinade in a medium bowl. Leave at room temperature.
Transfer pork to cutting board; slice. Skim fat from top of liquid in slow-cooker. Spoon liquid over sliced pork. Stir cilantro into orange mixture; top pork with mixture.

6 Servings

Tags Mexican, mojo, oranges, pork

Chicken Chicken Breasts Ethnic - Regional Mexican

Chicken Fajitas

4 chicken breasts, grilled and sliced – or uncooked, sliced, sauteed in oil
1/2 cup red and yellow bell pepper, sliced
1/2 cup onions, sliced
1/2 cup mushrooms, sliced
2 tablespoons taco seasoning mix
1/4 cup salsa
2 tablespoons balsamic vinegar
1 clove garlic, minced
8 flour tortillas

If using uncooked chicken, saute in 1 tablespoon olive oil until no longer pink. Remove from pan. Heat 2 tablespoons oil, saute onions and peppers until slightly browned. Add mushrooms, taco seasoning, salsa and vinegar. Stir until mushrooms are soft. Add chicken and garlic. Stir.

Serve with flour tortillas, sour cream, salsa.

Tags bell pepper, Chicken, chicken fajitas, Mexican, mushrooms, onion, tortillas

Chicken Main Dish

Chicken Enchilada Casserole

Post author By Sharon
Post date May 25, 2009
No Comments on Chicken Enchilada Casserole

1 10 3/4 ounce can cream of chicken soup
1 12 ounce salsa, green chilie, mild
3/4 cup fresh cilantro, chopped
1/2 teaspoon cumin
2 cups cooked chicken, shredded (or pork, beef or turkey)
1 1/2 cups cheese, mexican style blend, shredded
1 1/4 cups corn
1 4 oz. can green chili, chopped
12 corn tortillas
2 cups romaine lettuce, shredded
1 cup tomatoes, diced
1 avocado, Hass, diced
1/2 cup red onions, diced

Heat oven to 350 degrees. Coat 13 x9 in baking dish with nonstick spray.

Sauce: Whisk soup and 1/2 can water in a bowl until smooth. Stir in salsa, 1/4 cup cilantro and cumin.

In another bowl, combine chicken, 3/4 cup each cheese blend and sauce, corn, chilies and remaining cilantro.

Layer tortillas on bottom of baking dish. Top with chicken mixture, cheese and sauce. Repeat layers, ending with cheese on top. Cover dish with foil, bake 30 minutes. Uncover and bake another 20 minutes, or until sauce bubbles around edges and cheese is melted.

Serve with lettuce, tomato, avacado and onion on side.

Tags avocado, casserole, Chicken, enchilada, green chiles, Mexican, tortillas