Best Sombrero Chicken Recipes

SOMBRERO CHICKEN

Sombrero Chicken image

Seasoned strips of chicken breast are cooked with bell peppers, onions, cilantro, and bacon and topped with tomatoes and cheese. Serve on warm flour or corn tortillas with guacamole and Spanish rice.

Provided by RHONDA35

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 6

Number Of Ingredients 9

Ingredients

8 bacon strips
1 green bell pepper, cut into 1/2 inch wide strips
1 onion, cut into strips
1 bunch fresh cilantro, chopped
3 pounds skinless, boneless chicken breast halves - cut into 1 inch strips
2 tablespoons garlic powder
2 tablespoons dry fajita seasoning
1 large ripe tomato, chopped
10 ounces shredded Monterey Jack cheese

Steps:

Fry bacon strips in a large skillet over medium heat until crisp. Keeping the bacon and drippings in the pan, add the bell pepper, onion, and half the cilantro. Stir and cook for 1 minute. Season the chicken with garlic powder and fajita seasoning and stir into the pan. Cook mixture until chicken is no longer pink in the middle, about 20 minutes. Remove skillet from heat and sprinkle the remaining cilantro, tomato, and Monterey Jack cheese over the top of the chicken mixture. Cover and let sit until cheese melts, about 3 minutes.

Nutrition Facts : Calories 561.3 calories, Carbohydrate 8.8 g, Cholesterol 194.3 mg, Fat 26.9 g, Fiber 1.6 g, Protein 68.4 g, SaturatedFat 12.7 g, Sodium 809.9 mg, Sugar 3.4 g

SOMBRERO CHICKEN AND EGG CASSEROLE

Sombrero Chicken and Egg Casserole image

Provided by My Food and Family

Categories Recipes

Time 1h

Number Of Ingredients 11

Ingredients

10 large eggs, beaten
1 1/2 cups milk
1 pkg (6 oz.) OSCAR MAYER Louis Rich Southwestern Chicken Strips, cut into small pieces
1 can (4 oz.) diced green chilies, drained
1 cup KRAFT shredded Monterey Jack cheese
1/2 tsp salt
1/2 tsp pepper
4 slices white bread, toasted and cubed
Topping:
8 slices OSCAR MAYER Bacon, fried and crumbled
1/2 cup KRAFT Shredded Cheddar Cheese

Steps:

Combine beaten eggs, milk, small chicken pieces, drained chilies, Monterey Jack cheese, salt, pepper, and toasted cubed bread in a bowl. Stir until mixed together.
Grease a 9 by 13 inch glass pan. Pour ingredients into pan and bake at 350 degrees F for 30 to 40 minutes, or until center is set.
Remove from oven and sprinkle with fried crumbled bacon and cheddar cheese. Return to oven. Bake for an additional 5 or 10 minutes. Remove from oven and cool for 5 minutes. Cut into squares.

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

CHICKEN SOMBRERO

Chicken Sombrero image

I know there are a lot of similar recipes to this on here, but I wanted to include this in my cookbook, and it is a little different, so I am posting it. I got this recipe from a long time friend when I was in college. She had been married for a couple years and had gotten the recipe from her husband's aunt. She served it...

Provided by Christine Whisenhunt

Categories Chicken

Time 1h30m

Number Of Ingredients 8

Ingredients

3 lb chicken (boiled, deboned, skinned and chopped) i prefer boneless, skinless breast. just makes it easier, and i prefer white meat.
1 medium can ortega chilis
1 medium white onion, diced (i use yellow.)
2 can(s) cream of mushroom soup
1 16 oz. container sour cream
1 c milk
1 lb cheddar cheese, shredded (reserve some for topping.)
1 pkg tortilla chips (or fritos), crushed

Steps:

1. Mix wet ingredients together. Add remaining ingredients and mix well. Pour mixture into a large casserole dish and top with reserved cheese. Bake at 350 degrees for 45 min., or until mixture has thickened and top has browned.