Best My Dads Mexican Chicken Recipes
DAD'S FAVORITE CHICKEN ENCHILADAS
My dad was raised in Phoenix, Arizona, so he knows his way around Mexican food. The one thing that he will complain about in the huge international smorgasbord that is the Houston restaurant scene is the distinct lack of "REAL Mexican food", just a lot of TexMex. Nothing wrong with TexMex, but compared to the stuff in Arizona, it's a little... unbalanced. So when he said that my enchiladas were the best he had ever tasted, I took that as the true compliment it was. This is easy but time consuming, real cooking times are explained in the recipe. You can cook the using a skillet or a crock pot. You could even use leftover chicken by skipping to the rolling - but I would season the chicken with 1/2 cup stock and a quarter of the spices listed.
Provided by CraftScout
Categories Chicken
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Add oil and spices to a large one gallon bag. Mix thoroughly. Add chicken. Squoosh around to coat the chicken evenly. Yup, technical term, "squoosh". If you can, stick this in the fridge overnight. If not, don't sweat over it.
- At this point you can freeze the meat, add the packages of tortillas, and have an OAMC meal. Simply defrost everything later and assemble. Do not assemble this and then freeze, flour tortillas do not freeze well in the presence of liquid.
- Now, you can dump the spiced chicken in the crockpot for 6 hours on low. Or you can brown the chicken in a big skillet on medium high heat - 4-5 minutes each side, then add chicken stock and simmer about 20 minutes until the chicken about falls apart.
- Remove chicken from cooking vessel to a large bowl. Reserve 1/2 cup of the cooking liquid. Shred the chicken using two forks or your hands (or just look at it hard if you used your crockpot). Add the reserved cooking liquid and stir to combine.
- Preheat oven to 350°F Prep a 9x13-inch baking dish by pouring 1/2 cup enchilada sauce in the bottom and "Rolling" it around the bottom to evenly coat.
- Spoon about 1/4 cup of the chicken onto the bottom third of a tortilla, roll tight, and place in the pan, seam side down. Continue until you have filled the dish or run out of chicken. Pour on the rest of the enchilada sauce, and sprinkle on the cheese.
- Bake at 350°F for about 20 minutes, or until the cheese is all melted and the sauce is bubbly and thick.
- Real Cook times: 20 to 30 minutes of work time (how fast can you roll them?); 6 hours cooking (if you use a crock pot) or 30 minutes cooking (if you use the stovetop); and 20 minutes in the oven.
Nutrition Facts : Calories 629.4, Fat 26.9, SaturatedFat 9.3, Cholesterol 102.5, Sodium 1439.7, Carbohydrate 55.4, Fiber 5.4, Sugar 6, Protein 40.7
MY DAD'S MEXICAN CHICKEN
I lived in a small town community as a young adult. I worked as tour guide in one of the museums that was located on top of a very high mountain. I had to climb up 348 stairs, built into the mountain itself to get to the museum. The rewards for working there were, I was in great shape, and the little Mexican restaurant was located at the bottom of the stairs. So at lunch I'd run those steps and head into the restaurant and buy a chicken casserole stuffed with tortilla chips. When I moved, I missed that recipe. My Dad and his wife created this. It's a really close match. I love it!!
Provided by Connie Deitz @Riven
Categories Chicken
Number Of Ingredients 12
Steps:
- Boil the chicken in a large pot of boiling water until it's cooked, no pink showing in the meat. Cool it only long enough to where you can shred it and place it into a big bowl.
- Add the spices to the shredded chicken and stir. Add the cans of soups and the salsa. Mix well.
- Heat oven to 350. Lightly grease a baking dish.
- Place a layer of tortilla chips inside the bottom of the greased baking dish. Can crush some of the chips if you choose. Sprinkle some of the cheeses over the top of the tortilla chips. Now spread a nice amount of the chicken mixture over the cheese. Repeat the layers, tortillas, cheeses and chicken mixture, until all of the chicken mixture is used up. Top with crushed tortilla chips, then sprinkle the cheese all over the top. Bake for about 15 minutes or until mixture is hot and bubbly and the cheese has melted. Very yummy! Thanks, Dad
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
