15
Oct
08

Chicken Mesilla

This is a ridiculously easy meal that makes great leftovers, too.  This dish is named after my home town in New Mexico – Chicken Mesilla is what my family has always called this.

1 14 oz package skinless boneless chicken tenders
¼ large onion, sliced into thin rings
1 clove of garlic, minced
1 14 oz. can whole tomatoes, roughly chopped (save juice)
8 roasted, cleaned and peeled green chiles
2 tablespoons olive oil
Shredded Mexican cheese
Flour tortillas for serving

Preheat oven to 350.  Wrap stack of flour tortillas in foil and put them in the oven to warm.  Season chicken tenders with salt and pepper or seasoning of choice (I like Lawry’s season salt and a little pepper).  Heat oil on medium heat and add onions and garlic, sautéing until onions are tender.  Remove onions and garlic from pan and reserve.  Add chicken tenders to pan and brown thoroughly, about 2-3 minutes on each side.  Add tomatoes and juice, green chile and onions and garlic to pan.  Cover and reduce heat to simmer for another 7-10 minutes, or until chicken is cooked completely.  Use a slotted spoon to plate chicken tenders with the tomato, onion and chile mixture.  Sprinkle with cheese and place under the broiler to melt.  Serve with warm flour tortillas.  This is also great served over white rice.  This makes two large servings with a little bit left over.  Leftovers are great wrapped in a flour tortilla and cheese and heated through.

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3 Responses to “Chicken Mesilla”


  1. October 22, 2008 at 7:50 pm

    Hey there, we’re from NM as well. Small world isn’t it?!
    Was looking around and saw your blog, it’s great! This recipe sounds amazing. The picture alone left our mouths watering. We are definitely going to be trying this one out.
    My husband posted some of his grandma’s recipes. Feel free to check them out if you get a chance.
    http://thejoereview.com/category/recipes/
    Thanks for sharing your recipe and we will be coming back to see more. 🙂

  2. October 22, 2008 at 7:52 pm

    Hey there, we’re from NM as well. Small world isn’t it?!
    Was looking around and saw your blog, it’s great! This recipe sounds amazing. The picture alone left our mouths watering. We are definitely going to be trying this one out.
    My husband posted some of his grandma’s recipes. Feel free to check them out if you get a chance.
    http://thejoereview.com/category/recipes/

  3. 3 Elizabeth
    October 22, 2008 at 9:22 pm

    Thanks for your comments! It’s always nice to find some fellow New Mexicans. Enjoyed checking out the Joe Review — I’ve been wanting to make flour tortillas, so hope to try out your recipe. Rolling them out by hand is what always causes me major problems, so I’ll try your rolling pin suggestion. I’ve seen people just pat them out into a thin, perfect circle with their fingers, but that takes some real practice! And I agree with you, lard is necessary for the real thing. The fat-free no-lard tortillas in the grocery store are like cardboard.


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