Chicken Mexicali

Submitted by Chef #233553

"This recipe is a great summer recipe for using excess zucchini. It's the only dish using zucchini that I'll eat. Other zucchini hates I know also love this dish. If you're short on time grab a roasted chicken from the supermarket. Also, to keep from heating up the kitchen in the summer, I cook this in an electric skillet. Easy cleanup is a plus."

 

• Ready In: 35mins
• Ingredients: 5
• Serves: 4-6

ingredients

• 3 cups cooked chicken, coarsely chopped
• 3 -4 cups picante sauce
• 2 small zucchini, peeled, sliced
• 1 large onion, coarsely chopped
• 3 cups pre-shredded mozzarella cheese

directions

1. In pre-heated skillet (350 degrees on electric skillet), saute onion and zucchini in one cup of water until onion is translucent. Drain off any water.
2. Add chicken and Picante sauce to skillet.
3. Once mixture begins to bubble, top with cheese. Cover skillet and heat until cheese is melted.
4. Serve with salad and steamed tortillas.

Reviews

[Ginny Sue]

This dish was extremely easy to make with leftover cooked chicken. Great Mexican flavor and easy clean-up with only one pan to wash. I used one 16-ounce jar on Pace picante sauce, and about 2 cups of mixed cheddar-jack cheese. Great served with hot flour tortillas.