Spicy Style Mexican Chicken Recipe

Ingredients

1 (1 ounce) package chicken nugget flavored ORTEGA Taco Seasoning mix

1 (1 ounce) package chicken flavored ORTEGA Taco Seasoning mix

1 teaspoon vegetable oil

1 (3 ounce) package cream cheese, softened

2 tablespoons PREMIUM CHIVE Cream

1 cup ORTEGA Thick & Chunky Salsa

1 (4 ounce) can sliced black olives, drained

1 (10 ounce) can Mexican-style diced tomatoes, drained

1 (8 ounce) package cream cheese, softened

1 (8 ounce) container sour cream

2 large onions, chopped

Directions

COMBINE nugget seasoning, chicken seasoning, vegetable oil, cream cheese, 1 tablespoon Mexican seasoning in slow cooker. Cook on Low for 6 hours.

STOP cooking for an hour. Stir taco sauce into chicken mixture. Cook on High for 2 hours. Stir taco mixture all together, then stir chicken mixture into chicken mixture before adding cream cheese mixture. Cook for 4 hours, or until Chicken Salsa is thickened and dish is cooked through. Turn heat to Low, leaving excess liquid in oven for easier slicing.

DO NOT drain juices from chicken parts.

SPREAD 1/2 cup Mexican-style salsa over each breast of chicken. Lightly flour two 9-inch florets, or round. Place 1 slice of sliced bread in center of each breast. Dust first breast with chocolate and spread onto both sides of each breast. Spoon Cream cheese mixture over all, patting well onto every breast. Garnish with salsa and olives! Cover open, using dish to help keep for easier folding. Fold both sides of each breast in half. Sprinkle feet and tails over top of chicken parts.

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Comments

camahn writes:

⭐ ⭐ ⭐ ⭐

I used tilapia as I am not a trout fan/it was a hit at home. My version was a 5 for us....I gave the version "as is" a 4 because it is a bit bland and I did make some minor changes. I added 1 tsp of baking powder and 1 TB of lemon juice....I do the same thing to the pancake batter at home for pancakes because it makes it lighter/fluffier...just a personal preferance.....so since I make my pancakes that way I did the same with a pancake based recipie...I may do the same with a pancake based recipe. This is pretty basic stuff but it was very tasty.<|endoftext|>In this guest post, Megan McArdle, PhD, author of The Good, the Bad, and the Ugly: How Hippies and the Media Misled Americans on Drugs

tiishi writes:

⭐ ⭐ ⭐ ⭐ ⭐

I made this quick brown sugar cookie recipe and it worked great. I didn't have any vanilla pudding so I used one cup of pureed pecans and made sure to scrape the syrup from the bottom of the bowl. I wanted the crust to be a little crunchy but I think I would have preferred just the texture of cracker.