Best Mexican Chicken Oamc Recipes

Make-Ahead Mexican Chicken (Oamc) image

Provided by Greeny4444

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs boneless skinless chicken breasts (fresh or frozen)
1/2 cup onion, finely chopped
3 garlic cloves, minced
1 (16 ounce) jar salsa (customize heat to your liking)
1 (2 ounce) can black olives, sliced and drained
2 cups cheddar cheese, grated

Steps:

Write "Mexican Chicken - 400 degrees F for 45 min, then melt cheese on top" on the outside of a Ziploc bag.
Place the chicken in a freezer bag.
Add all of the ingredients to the freezer bag, except the cheese.
Coat the chicken well, squeeze all of the air out of the bag, and freeze.
When you are ready to make the chicken, defrost the chicken in the refrigerator for 24 hours (this also marinates the chicken in the salsa).
Preheat the oven to 400 degrees F (as you have written on your bag, so you wouldn't forget!).
Lightly spray a 9x13 pan with cooking spray. Place the chicken in pan, and pour the sauce over the chicken.
Bake, uncovered, for 45 minutes.
Sprinkle cheddar cheese on the top, and put back into the oven, until the cheese melts (the broiler would be a good alternative for this step too).

Mexican Chicken- OAMC image

Provided by Munchkin Mama

Time 30m

Yield 18 serving(s)

Number Of Ingredients 12

2 cups onions, chopped
2 garlic cloves, minced (or more to taste)
2 tablespoons vegetable oil
4 cups water
2 cups Quaker quick barley (you can use regular barley- see note below)
2 (16 ounce) cans chopped tomatoes, undrained
2 (16 ounce) cans tomato sauce
3 cups chicken broth
2 (16 ounce) cans whole kernel corn, drained
6 cups cooked chicken (chopped or shredded)
2 tablespoons chili powder
1 teaspoon cumin

Steps:

In a large Dutch oven, cook the onion and garlic in oil until tender.
Add in all ingredients (including spices) except for chicken. Bring to a boil.
Reduce heat and simmer 10 minutes, stirring occasionally.
Add the cooked chicken; continue simmering another 10 minutes or until the chicken is heated through and the barley is tender.
To freeze: cool, spoon into quart-sized freezer bags, label, and freeze flat.
To serve: Thaw chicken mixture. Heat in a skillet until hot. Serve over corn tortilla chips or scoop into flour tortillas, fajita-style.
Note: If you choose to use regular barley rather than quick cooking barley, you'll want to cook it ahead of time, which takes about an hour. Follow the directions on the box.

Nutrition Facts : Calories 172.1, Fat 5.7, SaturatedFat 1.2, Cholesterol 35, Sodium 614.8, Carbohydrate 16.9, Fiber 3, Sugar 5.7, Protein 15.3