{One Pot Wonder} Mexican Chicken & Rice

The great thing about this dish? (I mean besides the incredibly tasty flavors) It can all be made in one pot. All of it. Rice and all. It’s like magic. Dinner magic. One pot to dirty, one pot to clean, one delicious meal to consume. And if I haven’t convinced you yet… it’s quick. Super quick. Less than 30 minutes quick. Don’t believe me? Here, let me walk you through it.

Cook chicken –> stir everything else in –> let cook 20 minutes –>DONE. Piece. of. chicken & rice. cake.

{One Pot Wonder} Mexican Chicken & Rice

4 Sons 'R' Us: Mexican Chicken & Rice

recipe adapted from Yellow Bliss Road

Directions

1. Cut chicken into one inch pieces and season with salt & pepper. Heat olive oil in a skillet over medium heat and add chicken. Cook until just barely browned, but not cooked through.
2. Add one cup of long grain white rice and saute for one minute. Add remaining ingredients, stir, and bring to a boil. Cover and reduce heat to low for about 20 minutes or until rice is tender and fluffy. If there is still liquid in the pan, uncover and simmer until the liquid is reduced.

4 Sons 'R' Us: Mexican Chicken & Rice 2

Buen provecho!

Ranch Chicken Enchilada ‘Lasagna’

There’s just something about ranch dressing and Mexican spices/flavors, that spells perfection in our house. I love an easy alternative to our beloved, more traditional, heavy ‘lasagna’. This recipe offers all the flavors of regular enchiladas, but with less prep work and an easier clean up. It makes a perfect meal for a summer evening when I’d rather spend more time playing with the boys, or enjoying some pool time. It’s summer, so allow this meal to help you kick back and relax while your crockpot and oven do (almost) all of the work for you.

Ranch Chicken Enchilada ‘Lasagna’

4 Sons 'R' Us: Ranch Chicken Enchilada Lasagna

  •  4 boneless, skinless chicken breasts
  • 1 packet taco seasoning
  • 1 packet ranch dressing mix
  • 4 flour tortillas (burrito size)
  • 1 cup ranch dressing
  • 2 cups shredded cheddar cheese
  • cilantro or parsley to garnish, if desired

Directions

  1. Place chicken in the crockpot and sprinkle seasoning mixes over top. Cover and cook on high for 4 hours or low for 8 hours.
  2. Shred chicken with two forks and stir to evenly distribute juices and seasonings.
  3. In the bottom of a 9×13 baking pan, cover the bottom with two tortillas. Spread half of shredded chicken on tortillas, then 1/2 cup ranchdressing drizzled, and top with 1 cup shredded cheese.
  4. Repeat layers once more.
  5. Bake at 350 for 20 minutes or until the cheese is melted and lasagna is heated through.
  6. Serve with additional ranch dressing as desired.

Mexican Chicken Spaghetti

My kids love spaghetti. Seriously, I have four spaghetti monsters. It’s a great quick, easy meal when we have a busy evening of activities ahead, or when I just don’t feel like spending all day in the kitchen. It’s also perfect for the evenings when my boys have dinner duty. That being said, as I’ve mentioned before, I love finding new ways to re-do our traditional favorites. This spaghetti offered all the ease of a traditional version, but with a nice Mexican feel and a little ‘kick’. Everybody, including my husband (the pickiest of the bunch) came back for seconds. My husband may, or may not, have had three helpings.

Mexican Chicken Spaghetti

4 Sons 'R' Us: Mexican Chicken Spaghetti

  • 8 oz angel hair, or thin spaghetti, pasta
  • 2 cups cooked chicken, chopped
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1, 10 oz, can of diced tomatoes and green chiles, undrained
  • 1 cup sour cream, or greek yogurt
  • 1 cups shredded Mexican blend cheese

Directions

  1. Preheat oven to 350 degrees.
  2. Boil pasta according to package directions. Drain.
  3. In a large bowl mix together the chicken, soups, tomatoes, and sour cream, stirring until evenly combined.
  4. Add in the cooked and drained pasta, stirring until evenly combined.
  5. Transfer to a 9×13 baking dish.
  6. Cover with foil and bake for 30 minutes, or until hot and bubbly.
  7. Sprinkle with cheese and return to the oven, uncovered, until melted.