Best Gringo Chicken Recipes

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GRINGO CHICKEN



Gringo Chicken image

I got this long ago from a friend, who got her from her mother, who got it from a firend ... A long time favorite!

Provided by SuePA

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 lbs boneless chicken breasts
1 onion, medium chopped
1 clove garlic, minced
1 red bell peppers or 1 green bell pepper, chopped
3 tablespoons margarine
1 can Rotel tomatoes & chilies
1 can condensed cream of mushroom soup
10 ounces chicken broth
12 6-inch corn tortillas
1 lb monterey jack cheese, shredded

Steps:

  • Cook chicken breasts in microwave until done.
  • Cut meat into chunks.
  • Set aside.
  • Saute onions, garlic, and pepper in margarine over mediuom heat until limp.
  • Mix together the canned ingredients and chicken broth.
  • Add sauteed ingredients.
  • Mix well.
  • Tear tortillas into fourths.
  • Dip half of the tortilla pieces in the soup mixture and lay them in bottom of a baking dish.
  • Cover with half of the soup mixture, then half of the chicken, and half of the cheese.
  • Repeat.
  • Bake at 350 for 20-30 minutes, until bubbly.

GRINGO CHICKEN ENCHILADAS



Gringo Chicken Enchiladas image

Very easy to make. This is one of those recipes that you come up with when you haven't been to the grocery in weeks. I cook several pounds of chicken at a time and freeze it so I can make these types of recipes.

Provided by allikat

Categories     Chicken

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb pre-cooked chicken, diced (easy in microwave)
10 flour tortillas
2 cups sour cream
1 can mexicorn
1 cup salsa
1 bag shredded monterey jack cheese
1 bag shredded processed cheese

Steps:

  • Pre-heat oven 350.
  • Grease 9 x 13 baking pan.
  • Combine sour cream, mexicorn and salsa.
  • Arrange tortillas to cover bottom of pan (3 to 4 tortillas).
  • Use 1/2 of pre-cooked chicken to lay over bottom layer of tortillas and top chicken with 1/2 of sour cream mixture and then lightly sprinkle with both types of cheese.
  • Cover layer with tortillas (3 to 4).
  • Use the remaining 1/2 of the pre-cooked chicken to layer on top of the tortillas and then top chicken with remaining sour cream mixture and then lightly sprinkle with both types of cheese.
  • Top middle layer with tortillas (3- 4) and cover with remaining cheeses.
  • Cover with foil and bake at 350 for 25 minutes.
  • Remove foil and bake an additional 10 minutes.

CHICKEN AND CHEESE ENCHILADAS, GRINGO STYLE



CHICKEN AND CHEESE ENCHILADAS, GRINGO STYLE image

Categories     Bake     Quick & Easy     Tortillas

Yield 6 enchiladas

Number Of Ingredients 9

1 can Campbell's Cream of Chicken Soup
1/2 cup sour cream
1 cup Pace Picante Sauce
2 tsp. chili powder
2 cups chopped, cooked chicken
1/2 shredded Jack cheese
6 flour tortillas, 6" each
1 small tomato, chopped (optional)
1 green onion, sliced

Steps:

  • 1. Stir soup, sour cream, picante sauce and chili powder in a medium bowl. 2. Stir 1 cup of Picante mixture into chicken and cheese in a large bowl. 3. Divide chicken mixture among toritllas. Roll up tortillas and place seam-side up in a 2. quart, shallow baking dish. Pour remaining sauce mixture over the enchiladas. Cover dish with foil. 4. Bake at 350* for 40 mins. or until enchiladas are hot and bubbly. Top with tomato and onion if you wish.

GRINGO CHICKEN TACOS



GRINGO CHICKEN TACOS image

The owner of a cafe here in our little town made these, but were very spicy. My sister and I would ask her to make us some, not so hot, so she began calling them "Gringo Chicken Tacos". They were on her menu like this. She is gone now, but we love these tacos.

Provided by Bennie Shaw

Categories     Tacos & Burritos

Time 1h

Number Of Ingredients 14

1 pkg chicken tenders, or more if needed
2 Tbsp chili powder
1 Tbsp cumin
1 tsp garlic salt
1 large onion, sliced
2 bell peppers, seeded and sliced
1 jalapeno, seeded and chopped
2 Tbsp oil
1 Tbsp butter
grated cheese
chopped tomatoes
salsa and sour cream
12 small flour tortillas
butter for spreading on tortillas

Steps:

  • 1. Cut chicken tenders into bite size pieces. Place in large bowl and add chili powder, cumin and garlic salt. Let set for about 1 hour.
  • 2. When ready to cook add about 2 T oil in a large skillet. Add tenders and cook until done, usually takes about 10-15 minutes. Remove from skillet and place in dish, cover with foil and put in warm oven. In same skillet, add 1 T butter, onion and bell pepper. Saute until veggies are tender, at the last minute add the jalapeno and cook for 1 minute more.
  • 3. While cooking veggies, butter both sides of taco size flour tortillas, place tortillas on griddle and warm on both sides. Keep warm until ready to serve. To serve: place chicken, onion and pepper mixture on flour tortilla, add grated cheese, chopped tomatoes, salsa and sour cream is desired, fold over like taco and enjoy.
  • 4. If you want them to be hotter, just add more jalapeno in the mixture.

CHICKEN ENCHILADAS GRINGO STYLE



Chicken Enchiladas Gringo Style image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 8

1 pounds chicken breasts
1 packages cream cheese
1 cans green chilies
2 cups cheese
2 tablespoons sour cream
1 cans enchilada
10 units flour tortillas
1 units jalapeno

Steps:

  • 1. Boil chicken (with salt and pepper), remove chicken from broth and shred by pulling chicken apart into small pieces.
  • 2. Drain broth but leave 2 tablespoons broth on low heat.
  • 3. Add cream cheese to broth and allow to simmer while melting, stir and remove from heat.
  • 4. Add can of green chilies, stir.
  • 5. Add shredded chicken and 2 tablespoons sour cream, stir.
  • 6. In palm of hand, fill tortilla with chicken mixture, plus a sprinkle of cheese. Roll tortilla and place each enchilada face down in a rectangle pan lined with 1/4 can of enchilada sauce.
  • 7. Cover enchiladas with remaining sauce.
  • 8. Cover in remaining cheese.
  • 9. Bake in oven at 350 for 25-35 minutes or until cheese is melted but not bubbling. Garnish and enjoy!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GRINGO CHICKEN-RICE SOUP



Gringo Chicken-Rice Soup image

This warm soup has some nice Southwestern flavors in it, with lots of onions, cilantro, cumin and oregano. The tender chicken is first simmmered to create a broth, then it's added to the soup and almost shreds apart on its own. A tiny bit of cream rounds it out, but it's not a typical heavy cream soup. Delicious, takes a little time, but it's easy once the broth is done.

Provided by EdsGirlAngie

Categories     Chicken Breast

Time 2h35m

Yield 4-6 serving(s)

Number Of Ingredients 18

3 large boneless skinless chicken breasts
2 carrots, cut into 3 pieces each
1 1/2 cups cilantro, leaves and stems
1/2 large onion, quartered
3 cloves garlic, halved
1 russet potato, quartered
1 medium onion, chopped
3 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons flour
1 1/2 cups cooked rice
1 teaspoon cumin
1 teaspoon oregano
3 tablespoons half-and-half
1 1/2 teaspoons salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1 cup minced cilantro
1 -2 green onion, sliced,white and part of green

Steps:

  • Combine chicken breasts, carrots, 1-1/2 cups cilantro leaves and stems, quartered onion half, halved garlic cloves and potato.
  • Simmer together with 6 cups of water for about one hour (more if you have the time).
  • Drain and reserve broth and chicken, discarding vegetables.
  • When cool, cube chicken.
  • Heat about 2 cups of reserved broth to almost boiling.
  • In a large saucepan, saute onions and garlic together.
  • Stir in flour until a"paste" forms.
  • Add hot broth and whisk briskly to dissolve flour and thicken broth.
  • Add remaining stock, then cumin and oregano, continuing to whisk briskly until flour is dissolved and broth is thickened a little.
  • Stir in cooked rice and cubed cooked chicken.
  • Simmer all together for about 40 minutes, stirring occasionally.
  • Chicken will almost shred itself!
  • Stir in salt, pepper and half and half; heat but do not bring to boil.
  • Just before serving add 1 cup fresh minced cilantro and 1 or 2 sliced green onions.
  • The soup will thicken up overnight; thin with water or broth if you wish.

GRINGO CHICKEN SALAD



Gringo Chicken Salad image

A salad not only for Gringos, but for anyone who enjoys a good chicken salad. Source: unknown

Provided by Lynnda Cloutier

Categories     Chicken Salads

Number Of Ingredients 16

4 cups chopped cooked chicken
2 cups shredded sharp cheddar cheese, 8 oz
1 can kidney beans, drained, 16 oz
1/2 cup chopped onion
1/2 cup sliced ripe olives
1/2 cup chopped sweet red or green pepper
1/2 cup mayonnaise or salad dressing
1/2 cup low fat sour cream
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. dried basil, crushed
salt and pepper to taste
shredded lettuce
2 medium avocados, seeded, peeled and sliced
2 medium tomatoes, chopped
corn chips

Steps:

  • 1. In large bowl, mix chicken, cheese, kidney beans, onion, olives and red pepper. In small bowl, stir together mayonnaise, sour cream, chili powder, cumin, basil, salt and pepper. Stir into chicken mixture til coated. Cover and chill. Serve on a bed of shredded lettuce topped with avocado slices, chopped tomato and corn chips. Makes 6 to8 main dish servings.

GRINGO ROASTED CORN-CHICKEN-RICE CASSEROLE



Gringo Roasted Corn-Chicken-Rice Casserole image

I had a long-time friend visiting from Southern California for a few days and while here, we put together this casserole to serve for dinner one night. *The Prep time isn't known, since there were two of us in the kitchen, slicing, dicing, chopping, starting, stopping, and there might have been a glass or two of wine involved, too - just saying. It's made with leftovers (rice and corn). You can add jalapeno pepper if you're making this for those who can handle a little heat. We weren't sure of everyone's heat tolerance, so we just left that out.

Provided by Renée G. @DuchessofCork

Categories     Casseroles

Number Of Ingredients 15

- 4 cups cooked rice (leftover from another meal is fine)
- 2 tbsp. olive oil
- 1 cup finely chopped onion
- ½ cup finely chopped bell pepper (we used green but use whatever you have)
- 1 tbsp. minced garlic
- ¾ cup tomato sauce
- 1 tsp. teaspoon salt (kosher if you have it)
- ¼ tsp. black pepper
- ¼ tsp. garlic powder
- 1 tsp. ground cumin
- 2 cups finely shredded cooked chicken (we got a rotisserie chicken from the deli)
- 1 cup roasted corn kernels (cut off the cob after roasting on a charcoal grill the night before)
- 1 can black beans, drained and rinsed well
- 1½ cups shredded cheese (we used mexican blend)
- chopped fresh cilantro, garnish

Steps:

  • Heat oil in large skillet (or Dutch oven) over medium heat. Add onion, bell pepper and garlic, stir and sauté about 5 minutes or until tender.
  • Stir in cooked rice, black beans, tomato sauce, salt, pepper, cumin, and garlic powder. Stir and cook for another 5 minutes until heated through. Transfer to a 9" × 13" baking dish, top with shredded chicken and corn. Sprinkle with shredded cheese and pop in the oven for about 10 - 15 minutes until cheese is melted.
  • Remove from oven, garnish with fresh cilantro and serve.

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