From tinadotz@harlannet.com Mon Feb 11 10:56:18 2002 Date: Mon, 11 Feb 2002 01:26:03 +0000 (UTC) From: Tina Dotzler Newsgroups: rec.food.recipes Subject: Mexican Chicken (4 Collection Followup-To: rec.food.cooking, rec.food.recipes Chicken and Rice Enchiladas Chicken Enchiladas Chicken Quesadilla Quesadilla Casserole * Exported from MasterCook Mac * Chicken and Rice Enchiladas Recipe By : www.recipesecrets.com Serving Size : 4 Preparation Time :0:00 Categories : Luncheon Main Dishes Mexican Rice Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter or margarine 1/4 cup chopped green onions 1 3/4 cups water 1 package Lipton. Rice and Sauce--Spanish 1 16 oz. can refried beans 1 medium tomato -- chopped 2 cups shredded Monterey Jack cheese -- divided 1 4 oz. can chopped green chiles -- drained 1 cup cut-up cooked chicken 6 flour tortillas -- softened 2/3 cup taco sauce or salsa Preheat oven to 375 degrees. In medium saucepan, melt butter and cook green onions 1 minute. Stir in water and Spanish rice and sauce mix. Cook over medium heat, stirring occasionally, 9 minutes. Stir in beans, tomato, 1 cup cheese, chiles, and chicken. Evenly spread 1 cup of rice mixture on each tortilla. Roll and place seam-side-down in 13 x 9-inch glass baking dish; top with taco sauce or salsa. Bake 10 minutes. Top with remaining cheese, then bake an additional 5 minutes, or until cheese is melted. Serve, if desired, with additional taco sauce, sour cream, or guacamole. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 315 Calories; 21g Fat (58% calories from fat); 18g Protein; 15g Carbohydrate; 58mg Cholesterol; 605mg Sodium Food Exchanges: 1 Starch/Bread; 2 Lean Meat; 1/2 Vegetable; 3 Fat * Exported from MasterCook Mac * Chicken Enchiladas Recipe By : Serving Size : 8 Preparation Time :0:20 Categories : Main Dishes Mexican Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 2 41/2oz can green chiles -- drained 1 clove garlic,large -- minced 1 28oz can tomatoes 2 cups onion -- finely chopped 2 teaspoons salt or -- to taste 1/2 teaspoon oregano -- dried 3 cups cooked chicken -- shredded 2 cups fat-free sour cream 2 cups cheddar cheese -- shredded 16 6 inch corn tortillas Place oil in skillet and heat. Add drained chilies and garlic and stir and cook over medium heat for 1 to 2 minutes. Drain tomatoes and reserve liquid. Add tomatoes to chilies and garlic mixture and with knife break up tomatoes. Add onion, 1 tea salt,oregano and reserved tomato liquid. Simmer mixture uncovered until thick, about 30 minutes. Remove from heat and set aside. Preheat oven to 300 degrees. In a medium bowl, combine shredded chicken, sour cream and cheese. Add more salt if desired. Fill tortillas with a couple tablespoons of chicken mixture. Roll up and arrange, seamside down in a 13X9 baking dish. Pour tomato and chillies sauce over and bake for about 30 minutes or until heated through. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 394 Calories; 15g Fat (33% calories from fat); 31g Protein; 36g Carbohydrate; 81mg Cholesterol; 343mg Sodium Food Exchanges: 1 1/2 Starch/Bread; 4 Lean Meat; 1 Vegetable; 2 Fat; 1 Other Carbohydrates * Exported from MasterCook Mac * Chicken Quesadilla Recipe By : internet Serving Size : 8 Preparation Time :0:10 Categories : Appetizers Luncheon Main Dishes Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 chicken breast -- cooked 1/2 small onion -- chopped 2 cloves garlic -- chopped 1/4 green pepper -- diced 2 jalapeno pepper 4 mushrooms -- sliced 4 ounces Monterey jack cheese -- shredded 1/2 jar taco sauce 10 tortillas olive oil salsa sour cream lettuce tomatoes Place 2 Tbsp olive oil in frying pan with the onion, garlic, green pepper, jalapeno pepper and mushrooms. Cook 1 minute. Do not let garlic brown. Add 1/2 jar taco sauce. Cook about 1 minute. Add shredded chicken; toss to coat. Add cheese; cover and simmer 5 to 10 minutes until chicken is hot and cheese is melted. Place 1 Tbsp olive oil in a skillet. Heat on medium until very warm. Place Flour tortillas in pan and warm both sided. Place tortilla on a plate and fill one side with chicken cheese mixture. Fold over to cover mixture. Top with salsa, about 1 and 1/2 Tbsp sour cream and a few black olive slices(if desired). Serve with lettuce and tomatoes,refried beans and or rice. - - - - - - - - - - - - - - - - - - Per serving: 519 Calories; 24g Fat (43% calories from fat); 46g Protein; 27g Carbohydrate; 128mg Cholesterol; 405mg Sodium Food Exchanges: 1 1/2 Starch/Bread; 6 Lean Meat; 1/2 Vegetable; 1 Fat * Exported from MasterCook Mac * Quesadilla Casserole Recipe By : Tina Serving Size : 6 Preparation Time :0:30 Categories : Casseroles Luncheon Main Dishes Mexican Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups chicken -- cooked and shredded 1 green pepper -- chopped 1 medium onion -- chopped 1 package flour tortillas 1/2 tablespoon crushed red pepper 1 teaspoon paprika 1/2 tablespoon cumin 1 teaspoon onion powder 2 teaspoons garlic powder 1 tomato -- chopped 3 cups cheddar cheese -- shredded 1 teaspoon chili powder Cook and shred chicken. Mix spices and pour over chicken and toss until evenly coated. Rub the bottom side of tortillas with a little oil and place in a 9X11 baking dish. Layer 1/3 of cheese on top of the tortillas then 1/2 of onion, tomato, green pepper and chicken. Place another layer of tortillas,cheese,onion, tomato, peppers and chicken. Place third layer of tortillas on top and rub top side with some oil then sprinkle remaining cheese on top. Cover and bake at 350 degrees for 30 to 45 minutes until cheese is melted and warmed through. May remove cover last few minutes to brown cheese slightly. - - - - - - - - - - - - - - - - - - Per serving: 349 Calories; 25g Fat (64% calories from fat); 22g Protein; 10g Carbohydrate; 85mg Cholesterol; 413mg Sodium Food Exchanges: 1/2 Starch/Bread; 3 Lean Meat; 1/2 Vegetable; 3 Fat -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.