May Guest Cook Recipe: Monterrey Chicken


Kara
 our family just had this for dinner the other day. It is a wonderful chicken dish. My kids said it tasted like they were eating chicken enchiladas. We didn’t have fajita seasoning on hand so I mixed taco seasoning and some Don Sazon Meat Seasoning (from the Mexican market- we sprinkle it on carne asada).  I ended up sprinkling about 1 1/2 Tbsp. total all over the chicken.  This serves 4.

Monterrey Chicken4 Chicken Breast or Tenderloins, boneless and skinless1 can 4 oz green chilies (we did more like half a can)4 oz Monterrey cheese slices(have on hand for baking day)Fajita seasonings to tasteFor freezing: In a sprayed foil pan layer chicken, then sprinkle with seasoning and top with chilies. Freeze covered in foil.

FOR BAKING:
Thaw overnight. Preheat over to 350 and bake 30 minutes at 350°. Then top with cheese and bake until bubbly.  Serve with garlicky mashed potatoes or pasta in a light sauce.

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