Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, mexican chicken packets. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Mexican Chicken Packets is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Mexican Chicken Packets is something that I’ve loved my whole life.

In this video Aviva Goldfarb makes an easy chicken breast recipe that you bake in a packet in the oven, vegetables, sauce and all. This chicken foil packet recipe is made with a Mexican flair. Using black beans, corn, and salsa, it is a flavor-packed meal perfect for. Chicken Foil Packets are the perfect easy, breezy summer grilling meal!

To begin with this recipe, we have to first prepare a few components. You can cook mexican chicken packets using 16 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Mexican Chicken Packets:

1. Prepare 2 lb Boneless, skinless Chicken Breast cutlets.
2. Make ready 2 can Black beans, rinsed & drained well.
3. Make ready 1/2 can Whole kernel corn, drained well
4. Make ready 1 stick Butter
5. Make ready 1 large Onion, chopped
6. Prepare 1 can Rotel, drained
7. Make ready 3 clove Garlic, diced
8. Make ready 1 packages Taco seasoning
9. Make ready 1 packages Dry Ranch seasoning
10. Prepare 1 tbsp Liquid Smoke
11. Make ready 1 Shredded Cheese
12. Prepare 1 Salsa
13. Take 1 Sour Cream
14. Take 1 Cooking spray
15. Prepare 1 Salt & Pepper
16. Prepare 1 Heavy duty foil

A wide variety of mexican chicken options are available to you, such as part, feature, and certification. Seasoned chicken bakes under a crown of salsa and cheese. Served over rice or buttered noodles, dinner is ready in a snap! All Reviews for Quick and Easy Mexican Chicken.

Steps to make Mexican Chicken Packets:

1. Preheat oven to 375°
2. Sautee onion & Rotel in butter for 3 min.
3. Add garlic, liquid smoke, taco seasoning & ranch mix. Heat thoroughly, remove from heat.
4. Cut foil roughly into 10" x 12" pieces, spray each with cooking spray.
5. Place 2 chicken cutlets onto middle of foil, then add Rotel mixture, beans, corn, salt & pepper to TOP of chicken. Fold up all sides very well. (Be sure to divide up ingredients as to have enough for all pks.)
6. Place all packs in a large pan with sides. Bake for 20 min. or until chicken is done.
7. Let packs set for 5 min. Then cut open & add cheese, salsa & sour cream. ENJOY!

Served over rice or buttered noodles, dinner is ready in a snap! All Reviews for Quick and Easy Mexican Chicken. Top chicken with one-fourth of green and red bell pepper slices. Mexican Chicken and Zucchini cooked in one skillet with black beans, corn, fresh herbs, taco seasoning and melted cheese on top. But my parents always called it just "Mexican chicken", so that's what I'll call it today. -About a dozen chicken thighs (or equivalent in whatever cut you choose; original involves a whole chicken, mom.

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