#texmexchicken

[cammaray]

These Mini Tex-Mex Chicken and Cheese Pies are perfect for a quick and tasty meal. Packed with shredded chicken, cheese, and Tex-Mex flavors, they make a delightful appetizer or main dish.

Ingredients: 2 cups cooked shredded chicken. 1 cup shredded cheddar cheese. 1/2 cup salsa. 1/4 cup chopped green onions. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/4 teaspoon garlic powder. 1 package refrigerated pie crusts 2 crusts.

Instructions: Preheat oven to 375F 190C. In a mixing bowl, combine shredded chicken, cheddar cheese, salsa, green onions, chili powder, cumin, and garlic powder. Roll out pie crusts and cut into circles using a cookie cutter or a small bowl. Place a spoonful of the chicken mixture onto one half of each circle of dough. Fold the dough over the filling to create half-circle pies, and crimp the edges with a fork to seal. Place the pies on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the crust is golden brown and the filling is hot. Serve hot, optionally garnished with extra salsa and green onions.

Prep Time: 15 minutes

Cook Time: 25 minutes

Around Sheffield MMOC

[theveronarelapse]

These Crock Pot Tex-Mex Chicken Lettuce Wraps are a delicious and healthy Paleo-friendly meal. The slow-cooked chicken is tender and flavorful, and the lettuce cups add a refreshing crunch to each bite. Perfect for a low-carb, high-protein dinner option.

Ingredients: 2 lbs boneless, skinless chicken breasts. 1 cup salsa sugar-free, Paleo-friendly. 1 red bell pepper, diced. 1 green bell pepper, diced. 1 onion, diced. 2 cloves garlic, minced. 2 tsp chili powder. 1 tsp cumin. 1 tsp paprika. 1/2 tsp black pepper. 1/2 tsp salt. Juice of 1 lime. 1 head of iceberg lettuce, leaves separated.

Instructions: Put the chicken breasts inside the slow cooker. Salsa, chopped red and green bell peppers, chopped onion, minced garlic, paprika, cumin, chili powder, black pepper, salt, and lime juice should all be combined in a mixing bowl. Blend thoroughly. Over the chicken breasts in the crock pot, pour the salsa mixture. Once the chicken is soft and easily shreds with a fork, cook it covered and on low for 6 to 8 hours. After cooked, use two forks to shred the chicken and combine it with the sauce in the crock pot. Give it some time to absorb the flavors by letting it sit. Wash and tear apart the lettuce leaves to form cups with the filling inside. Fill the lettuce cups with a spoonful of the Tex-Mex chicken mixture. Your Paleo Crock Pot Tex-Mex Chicken Lettuce Wraps are ready to eat!

Prep Time: 15 minutes

Cook Time: 360 minutes

Fm World Distribution

[foodieinme]

Ingredients

1 large onion, finely chopped

7 mls chili powder

30 mls oil

950 mls lower-sodium chicken broth

360 mls shredded rotisserie chicken breast meat

480 mls frozen corn, thawed

30 mls lime juice

30 mls finely chopped fresh cilantro

1 ripe avocado, chopped

Directions

In 5-quart saucepot, cook onion and chili powder in oil on medium-high for 5 minutes, or until onion starts to brown. Add chicken broth. Heat to simmering; stir in rotisserie chicken breast meat, corn, lime juice, and cilantro. Simmer 5 minutes. Garnish with chopped avocado.

The results:

First tried on the cold night of Feb 09, 2015. No avocado, and put cilantro way to early which in turn giving black colour in the soup rather than green, however no big deal in the taste itself. The pic does not do justice as it did not give the red colour of the soup as nice as its real deal.  the sour mix with hot chilli is just right thing for a cold night