Best 3 Way Tex Mex Chicken Oamc Recipes

Slow-Cooker Tex-Mex Chicken image

Provided by Vino Girl

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb boneless skinless chicken breast, cut into 1-inch-wide strips
0.5 (1 1/4 ounce) package taco seasoning mix (TACO BELL HOME ORIGINALS Taco Seasoning Mix)
2 tablespoons flour
1 red pepper, cut into 1-inch-wide strips
1 green pepper, cut into 1-inch-wide strips
1 cup frozen corn
1 1/2 cups salsa (TACO BELL HOME ORIGINALS Thick 'N Chunky)
1 cup shredded mexican cheese (KRAFT Mexican Style Shredded Four Cheese)

Steps:

3-Way Tex-Mex Chicken (Oamc) image

Provided by stacylu

Time 4h15m

Yield 7 cups of filling

Number Of Ingredients 12

1 (14 1/2 ounce) can diced tomatoes with jalapenos, diced and drained
1 1/4 cups salsa verde
1 tablespoon ground cumin
3 minced garlic cloves
1/2 teaspoon salt
1/2 teaspoon black pepper
3 lbs boneless skinless chicken thighs (10-12 thighs)
1 large red pepper, seeded and sliced
1 large yellow pepper, seeded and sliced
1 medium sized onion, sliced
1 (14 1/2 ounce) can black beans, drained, rinsed and coarsely mashed
1 (14 1/2 ounce) corn, drained

Steps:

In 5-5-1/2 quart slow cooker combine the tomatoes, 3/4 cup of salsa, cumin, garlic, salt and pepper.
Add chicken, peppers, and onion and stir to coat.
Cover and cook on High for 3-1/2 hours or LOW for 4-1/2 hours.
Remove chicken from slow cooker to cutting board and let cool slightly.
Strain mixture over a large bowl or measuring cup and set liquid aside.
Return vegetables to slow cooker; stir in black beans and corn.
Cover and cook on HIGH for 10 minutes.
Shred chicken and stir back into slow cooker with the remaining salsa and 1 cup of the remaining liquid (more if desired).
Mixture can be used in tacos, quesadillas, burritos, or frozen in batches for quick meals.

Nutrition Facts : Calories 379.5, Fat 9.1, SaturatedFat 2.2, Cholesterol 161.9, Sodium 574.1, Carbohydrate 30, Fiber 6.3, Sugar 4.3, Protein 45.4

Spicy Tex-Mex Chicken Cobbler image

Provided by Chef Karie

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 medium onion, sliced
2 tablespoons olive oil
15 ounces black beans, rinced and drained
10 ounces rotel mexican festival diced tomatoes with lime juice and cilantro
10 ounces enchilada sauce
2 cups cubed cooked chicken
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground pepper
1 1/2 cups Bisquick baking mix
1 egg
2/3 cup skim milk
1 cup shredded low-fat cheddar cheese, divided
1/2 cup chopped fresh cilantro, divided

Steps:

Saute onion in hot oil in a 10 inch cast iron skillet over medium heat for 3 to 4 minutes or until tender. Stir in beans and next 8 ingredients. Bring to a boil; reduce heat and simmer uncovered for 15 minutes.
Combine baking mix, egg and milk in a medium bowl, stirring until smooth. Fold in 1/2 cup cheese and 1/4 cup cilantro; pour over simmering checken mixture.
Bake at 400 degrees for 20 minutes or until a wooden pick inserted in topping comes out clean. Sprinkle with remaining 1/2 cup cilantro.
Serve with sour cream.

Nutrition Facts : Calories 609.5, Fat 23.6, SaturatedFat 5.8, Cholesterol 113, Sodium 1931.8, Carbohydrate 58.9, Fiber 10.8, Sugar 8.1, Protein 40.1

Tex-mex skillet chicken image

Provided by Just Cher

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb boneless chicken breast, cut into strips
1 teaspoon ground cumin
1 teaspoon salt
2 tablespoons vegetable oil
1 onion, coursely chopped
1 green bell pepper, coursely chopped
2 cloves garlic, minced
1 cup instant rice
1 cup picante sauce
1/2 cup chicken broth
1 cup monterey jack cheese
1 tomatoes, seeded &,chopped
1/2 cup sliced black olives