Best 6 Make Ahead Mexican Chicken Oamc Recipes

MEXICAN CHICKEN- OAMC

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.

3-WAY TEX-MEX CHICKEN (OAMC)

Steps:

• In 5-5-1/2 quart slow cooker combine the tomatoes, 3/4 cup of salsa, cumin, garlic, salt and pepper.
• Add chicken, peppers, and onion and stir to coat.
• Cover and cook on High for 3-1/2 hours or LOW for 4-1/2 hours.
• Remove chicken from slow cooker to cutting board and let cool slightly.
• Strain mixture over a large bowl or measuring cup and set liquid aside.
• Return vegetables to slow cooker; stir in black beans and corn.
• Cover and cook on HIGH for 10 minutes.
• Shred chicken and stir back into slow cooker with the remaining salsa and 1 cup of the remaining liquid (more if desired).
• Mixture can be used in tacos, quesadillas, burritos, or frozen in batches for quick meals.

MAKE AHEAD MEXICAN CHICKEN AND POTATOES.

Steps:

• PREHEAT oven to 400°F
• Cut Chicken in half to make two thin slices instead of one thick breast.
• Place the potatoes in a single layer into an 8 x 8 baking pan sprayed with pam (or line it with foil).
• Dredge each piece in taco seasoning mix that you poured into a pie plate to coat. Place the chicken pieces on top of the potatoes.
• Cover with the salsa and then the cheese.
• BAKE 30 to 35 minute or until chicken is cooked through and potatoes are tender.
• This is where I stop when I make this ahead of time and throw it in the freezer to eat later in the week. I also usually do this in 2 small dishes as there are only 2 of us!
• Thaw in the fridge overnight and reheat in the microwave.
• Top each serving with sour cream to serve, if desired.

MAKE-AHEAD SMOKY CHIPOTLE CHICKEN CHILI - OAMC

Steps:

• Cook and stir first 3 ingredients in large nonstick skillet on high heat 8 to 10 minute or until chicken is done. Add tomatoes, beans, green peppers, barbecue sauce, chili powder and chipotle chile pepper; mix well. Bring to boil; simmer on medium-low heat 25 min., stirring occasionally. Cool completely.
• Spoon chili into freezer container; freeze up to 1 month.
• Thaw chili in refrigerator overnight. When ready to serve, bring to boil in saucepan, then simmer on medium-low heat 10 to 15 minute or until heated through, stirring occasionally. Stir in cilantro just before serving. Top with cheese and green onions.

QUICK AND EASY MEXICAN CHICKEN

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.

BACON WRAPPED CHICKEN (OAMC)

Steps:

• Flatten chicken to 1/2" thickness.
• Spread 3 tablespoons cream cheese over each chicken piece.
• Dot with butter and sprinkle with salt; roll up.
• Wrap each with a bacon strip.
• Place, seam side down, in a greased pan.
• Bake, uncovered, at 400F for 35-40 minutes or until juices run clear.
• Broil 6 inches from the heat for 5 minutes or until bacon is crisp.
• If you are making these ahead for future use, freeze these uncooked on a cookie sheet in your freezer. When solid, wrap and put in a ziplock bag or vacuum seal desired quantities.
• To cook from frozen state, thaw before cooking and follow directions above.