MAKE-AHEAD MEXICAN CHICKEN (OAMC)
This recipe is from a Pampered Chef party photocopy. I have always read and heard that it is not best practice to cook chicken in the juice that it marinates in, but I did for this recipe, and I'm still alive. It is not ABSOLUTELY necessary to freeze the chicken after combining all the ingredients in the bag - in fact, for my experience, I just took out frozen chicken breasts and defrosted the chicken in the sauce (in the fridge) and made it the very next night. The freezing part is just an option for busy people to have a convenient ready-made meal waiting in the freezer. I served this with cornbread and steamed veggies, but fiesta-style rice might be nice as well.
Provided by Greeny4444
Categories Chicken Breast
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Write "Mexican Chicken - 400 degrees F for 45 min, then melt cheese on top" on the outside of a Ziploc bag.
- Place the chicken in a freezer bag.
- Add all of the ingredients to the freezer bag, except the cheese.
- Coat the chicken well, squeeze all of the air out of the bag, and freeze.
- When you are ready to make the chicken, defrost the chicken in the refrigerator for 24 hours (this also marinates the chicken in the salsa).
- Preheat the oven to 400 degrees F (as you have written on your bag, so you wouldn't forget!).
- Lightly spray a 9x13 pan with cooking spray. Place the chicken in pan, and pour the sauce over the chicken.
- Bake, uncovered, for 45 minutes.
- Sprinkle cheddar cheese on the top, and put back into the oven, until the cheese melts (the broiler would be a good alternative for this step too).
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Delores Jones
[email protected]This recipe is a keeper!
Rezoan rashid
[email protected]I will definitely be making this recipe again!
Andrew Hilliard
[email protected]This recipe is delicious! The chicken is so tender and the sauce is perfect.
Guyo Godana
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover chicken and it's so easy to make.
Gisli Vigfusson
[email protected]This recipe is a bit spicy for my taste, but I still enjoyed it. I just used less chili powder and it was perfect.
Dani Jan
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the chicken and the sauce, and they don't even notice the vegetables.
Mariesol Benavidez
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and the results were delicious.
Taj Ali Gopang
[email protected]This recipe is perfect for a party. I made it for a Cinco de Mayo party and it was a huge hit.
Ivan Vlaisavljević
[email protected]I love that this recipe can be made in a slow cooker. It's so easy to just throw everything in the pot and let it cook all day.
William Delaney
[email protected]This recipe is a great way to save time and money. I can make a big batch of chicken on the weekend and then use it for tacos, burritos, or enchiladas throughout the week.
Waste Days
[email protected]I made this recipe for my picky kids and they loved it! They even asked for seconds.
Tomeyshia Walker
[email protected]This recipe is a great way to use up leftover chicken. I had some roasted chicken in the fridge and this recipe was the perfect way to use it up.
Qasim Goraya
[email protected]I'm not a huge fan of Mexican food, but this recipe changed my mind. The chicken was so moist and flavorful, and the sauce was to die for.
Ketorwosorgbor Moses
[email protected]This recipe is so easy to follow and the results are amazing. I will definitely be making it again.
Antonio Robertw
[email protected]I made this recipe for a potluck and it was gone in minutes! Everyone loved it.
Zaheer abbas Abbas
[email protected]This dish was a huge hit with my family! The chicken was so tender and flavorful, and the sauce was the perfect blend of spicy and creamy.
Ejoks Oberuomo
[email protected]This Mexican chicken recipe is a lifesaver for busy weeknights! I love that I can prep everything ahead of time and just pop it in the oven when I'm ready to eat.