Best Chicken Mexicano Viva Zapata Recipes

AUTHENTIC MEXICAN CHICKEN TORTILLA SOUP

Authentic Mexican Chicken Tortilla Soup image

Chicken tortilla soup is a perfect option for cold winter days and this version is as authentic as it gets.

Provided by Charbel Barker

Time 40m

Number Of Ingredients 13

Ingredients

4 Roma Tomatoes (roasted)
2 Cloves of Garlic (roasted)
1/4 Onion (roasted)
1 Large Ancho Chili (boiled and de-seeded.)
5 Cups of Chicken Stock
Cilantro
Salt and Pepper
Avocado (cubed)
1-2 Chicken Breast (depending on how much chicken you want in the soup)
Freshly fried tortilla strips
Lime
Queso Fresco (or other type of cheese)
Crema (Table cream)

Steps:

Boil the chicken, then shred it and set aside the water to use as the chicken stock (you can use canned chicken stock if you prefer).
Blend together the roasted tomatoes, garlic cloves, onion and ancho chili.
Add the above mixture to the chicken stock with a small amount of olive oil and bring to a boil.
Let simmer for 25 minutes.
While the soup is simmering, fry the tortilla strips and set aside.
Add the tortilla strips and the shredded chicken to the bowl and then add the soup.
Garnish with the avocado, crema, cheese, chopped cilantro, and lime.

Nutrition Facts : Calories 372 kcal, Carbohydrate 24 g, Protein 21 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 60 mg, Sodium 618 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving

VIVA LA CHICKEN

Viva La Chicken image

Make and share this Viva La Chicken recipe from Food.com.

Provided by LeAnne Conaway

Categories One Dish Meal

Time 1h

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

6 chicken breasts, cooked,deboned and broken up
1 package corn tortilla (frozen)
1 cup sliced black olives
1 (7 ounce) can green chili salsa
1 lb sharp cheddar cheese, shredded
1 cup milk
2 cans cream of mushroom soup
1 can cream of chicken soup

Steps:

In buttered casserole dish, form layers of chicken, torn pieces of tortilla (uncooked), cheese, chillies, and olives.
Save some cheese and olives for the top.
Mix milk and soups together and pour over the layers.
Bake at 350 for 45 minutes, uncovered for most of the baking time.
Cover with foil if the top becomes too brown.

Nutrition Facts : Calories 448.4, Fat 30.8, SaturatedFat 14, Cholesterol 109.2, Sodium 1189.4, Carbohydrate 10.2, Fiber 0.8, Sugar 2, Protein 32.4

QUICK AND EASY MEXICAN CHICKEN

Quick and Easy Mexican Chicken image

An easy entree with Mexican flair! Serve over rice or buttered noodles.

Provided by Karen Taylor

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

4 skinless, boneless chicken breasts
cooking spray
1 clove garlic, minced
1 pinch salt
1 pinch ground black pepper
1 pinch ground cumin
1 cup salsa
1 cup shredded Cheddar cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.
Transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 4.9 g, Cholesterol 98.1 mg, Fat 11.1 g, Fiber 1.1 g, Protein 35.4 g, SaturatedFat 6.4 g, Sodium 641.3 mg, Sugar 2.1 g

CHICKEN MEXICANA

Chicken Mexicana image

This is a recipe that I've had for years. I'm not even sure now where I got it. It's fairly quick to put together and makes for a very satisfying meal.

Provided by Mary K. W.

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breasts
1/4 teaspoon garlic salt
2 tablespoons butter or 2 tablespoons margarine
1/2 cup green bell pepper, chopped
1/2 cup green onion, sliced
1 cup picante sauce
4 ounces cheese spread, diced
2 -3 cups rice, cooked (hot)
1/4 cup fresh cilantro, chopped

Steps:

Sprinkle chicken with garlic salt.
Heat butter in 10-inch skillet over medium heat. Add chicken; cook 5 minutes. Turn chicken.
Add onion and green pepper around edges of chicken. Cook 5 minutes or until chicken is tender and juices run clear.
Place rice on serving platter. Remove chicken from skillet and place over rice; keep warm.
Add picante sauce and cheese to skillet. Cook and stir until cheese is melted and sauce is hot.
Pour over chicken and rice; sprinkle with cilantro. Serve with additional picante sauce.

Nutrition Facts : Calories 639.4, Fat 14, SaturatedFat 8, Cholesterol 99.3, Sodium 970.8, Carbohydrate 85.7, Fiber 3.1, Sugar 2.7, Protein 39.8

CHICKEN MEXICANO-VIVA ZAPATA!

Chicken Mexicano-Viva Zapata! image

Yield serves 6

Number Of Ingredients 10

Ingredients

2 2/3 cups shredded cooked chicken
One 4-ounce can chopped green chilies
2 tablespoons canned sliced jalapeño peppers
2 cups grated longhorn or Monterey Jack cheese
One 10-ounce can enchilada sauce
One 10 3/4-ounce can cream of chicken soup
1/2 cup evaporated milk
1/2 cup low-fat milk
3 cups cooked brown rice
Chopped fresh cilantro, to garnish

Steps:

Preheat the oven to 350 degrees. Combine the chicken, green chilies, jalapeño peppers, and cheese in an ovenproof 2-quart glass casserole. Add the enchilada sauce, soup, evaporated milk, and milk. Mix well. Bake for about 20 minutes, until hot and bubbly. Put 1/2 cup brown rice in each of 6 large, shallow bowls, ladle 1 cup of the chicken casserole on top, and garnish with a sprinkling of cilantro.