Mrs Burson's Mexican Chicken Recipe

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Mrs Burson's Mexican Chicken

Karen Burson

By
@kpburson

This recipe is something my husbands mother used to make and one of his favorites!!

I can never cook a recipe exactly as is, I always have to add my own personal touch to it and in this case I improved it!

But in order to honor his mother, I have named the dish for her. I hope you enjoy!


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Comments:

Serves:

4-6

Prep:

1 Hr 30 Min

Cook:

1 Hr

Ingredients

5 lb
chicken pieces or a whole chicken
1 tsp
salt
1 tsp
garlic powder
1/2 tsp
black pepper
1/4 tsp
ancho chili powder
1/4 tsp
oregano, dried
1 pinch
red pepper flakes
2 tsp
cumin
10 c
water
2 Tbsp
olive oil, extra virgin
1 large
onion diced
3 sprig(s)
green onion, sliced
3
jalapenos, fresh diced with seeds removed
4 slice
cooked bacon, chopped
1 large
bag tortilla chips, crushed
1/2 c
sour cream
1 can(s)
rotel tomatos
1 pkg
grated cheddar cheese

Directions Step-By-Step

1
Season your chicken with the spices. Place into pot with the 10 cups of water. Bring chicken to a boil, then lower heat and simmer until the chicken is cooked but not quite falling off the bone. Remove Chicken pieces from the pot allow to cool. Meanwhile continue to let the remaining broth left to simmer slowly without a lid about 20-30 min to reduce and intensify the broth. Once the chiken has cooled, remove skin and the meat from the bone, you can shred , slice or dice it. Set aside. Once the chicken broth has reduced, remove from heat and allow to cool slightly. Add the can of Rotel Tomatoes. You can also use diced tomatos with green chili's if you can not find Rotel in your area.
2
Slice and dice the green onion and the onion. Heat the olive oil in a frying pan, add onions stirring well, reduce heat and cook until onions are soft and translucent. While the onions are cooking. Take the jalapenos and cut in half lengthwise, remove the seeds and membrane. Note: You can adjust the jalapeno to suit your taste or the taste of your family. When handling jalapenos, be sure not to bring your hands up to your eyes! Dice the jalapenos finely. Once the onions are soft, you don't want to carmelize them, add the jalpenos and cook until those are soft. Add your chopped bacon. Set Aside.
3
Wisk in the sour cream into the broth until well blended.
4
In a casserole dish of your choosing and depending how much you are making of this. (it doubles quite easily or triples even). Spray the casserole with cooking spray. Pre-heat oven to 350 degrees.
5
The assembly! Place a layer of the crushed tortilla chips in the bottom of the dish, layer the cooked chicken, followed by the onion blend. Then put a layer of cheese on top of that. (Increase according to your likes Repeat layer and continue layering, but you want to have at least 2 good layers. Top layer should be just tortilla chips. Remix up your broth mixture and pour into the casserole dish, and stop when it is slightly to the top. Then take your hands and press down gently, if the liquid rises to almost the top your good to go.
6
Place in a 350 degree oven uncovered and bake for approximatly 45 minutes or until the top layer of chips looks golden. Remove from oven and take the remaining cheese or again, more or less to suit your taste and return to oven, continue baking until cheese is well melted and a "golden" color.
7
You may serve this with your favorite picante sauce and sour cream on the side. Also if you have any remainig broth you can rewarm it and serve in case you want things a little more wet. Buen Provecho!! (Enjoy!!)
8
A side note: If you are short on time, you can use a rotessiere chicken and chicken STOCK, about a quart and a half. Just remove the skin and meat from the bone. Heat your chicken stock and continue the recipe.

To complete the meal you can serve with a salad. Make individual servings. Shred up iceberg lettuce, add a generous portion of guacamole on top, Dice some tomatoes and garnish.

About this Recipe

Course/Dish: Chicken