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Mexican And Hispanic - Post by :dougtate Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2225

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Mexican And Hispanic -

4 Boneless, skinless chicken breast
1 (16 oz.) jar salsa
2 cups cheddar cheese


Preheat oven to 350. Place chicken on baking sheet. Cover with salsa. Bake for 30 minutes. Top with cheddar and bake 10 more minutes.
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Mexican And Hispanic - Chicken -  Chicken In Pumpkin Seed Sauce (pipian Verde De Pollo) Mexican And Hispanic - Chicken - Chicken In Pumpkin Seed Sauce (pipian Verde De Pollo)

Mexican And Hispanic - Chicken -  Chicken In Pumpkin Seed Sauce (pipian Verde De Pollo)
6 (about 3 3/4 pounds) bone-in chicken breast halves 1 small white onion 4 garlic cloves, peeled and halved 1/2 teaspoon each, dried marjoram and thyme 3 bay leaves Salt 1 1/4 cups (about 6 ounces) hulled untoasted pumpkin seeds (pepitas) 8 ounces (5 to 6 medium) tomatillos, husked, rinsed and roughly chopped 2 large romaine lettuce leaves, torn into large pieces Fresh hot green chiles to taste (2 serranos or 1 jalapeño, stemmed and roughly chopped) Leaves from a small sprig of fresh epazote, plus a few sprigs for garnish 1/2 cup loosely packed chopped fresh cilantro, plus a few
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Mexican And Hispanic - Chicken And Green Chiles Casserole Mexican And Hispanic - Chicken And Green Chiles Casserole

Mexican And Hispanic - Chicken And Green Chiles Casserole
2 cups Cooked diced chicken 1 (10 3/4 oz.) can creamer cream of chicken soup 1 (10 3/4 oz.) can cream of mushroom soup 2 cups cheddar cheese1 cup sour cream 2 (4 oz.) cans chopped green chiles 3 cups cooked rice 1/4 teaspoon garlic powder,salt,and pepper-to taste In a large 3-qt sausepan. Add chicken,cream of chicken and cream of mushroom soups. cook over low heat for about 10 minutes until heated. Add sour cream, green chiles, and grated cheese. Mix well together. Add rice and heat for about 10 minutes or until well heated. Makes 4 servings.
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