Simple Way to Mexican Chicken Salad Recipes

Mexican Chicken Chili And Rice

½ package (6 oz.) ranchero® queso fresco, shredded 4 cups coarsely shredded cooked chicken or turkey (about 1 lb.)

Recipe Summary Mexican Chicken Chili And Rice

A one-skillet, family-friendly meal that is ready in 30 minutes. Make use of leftover, pre-cooked chicken for this fast, affordable meal. Serve in a bowl, wrapped in a flour tortilla or piled on a bed of greens; the possibilities are endless.

Ingredients | Mexican Chicken Salad Recipes

1 tablespoon vegetable oil

½ medium white onion, finely chopped

1 clove garlic, minced

2 cups diced or shredded cooked chicken

1 tablespoon chili powder

1 (7 ounce) can diced green chilies

1 (14.5 ounce) can diced fire-roasted tomatoes

1 (15 ounce) can pinto beans, rinsed and drained

1 cup water

1 (5.4 ounce) package Knorr® Fiesta Sides™ - Mexican Rice

1 cup frozen corn

Directions

Heat oil over medium heat in a 10-inch skillet; cook onions until starting to turn translucent, about 3 minutes. Add garlic and cook 1 minute more. Stir in chicken and chili powder. Add diced green chilies, fire roasted tomatoes with juices, pinto beans, and water. Cover and simmer until heated through and flavors blend, about 10 minutes.

Add Knorr Fiesta Sides, Mexican Rice and corn. Stir to combine, cover and bring to a simmer. Reduce heat to low and cook, covered for 7 minutes. Turn off heat and let sit, covered, for an additional 5 minutes.

Serve garnished with cheese and tortilla chips, if desired.

Info | Mexican Chicken Salad Recipes

prep: 5 mins cook: 25 mins total: 30 mins Servings: 6 Yield: 6 servings

TAG : Mexican Chicken Chili And Rice

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