Prep 20 mins
Cook 40 mins
This recipe comes from Mexican restaurants in North Carolina. There are some great Mexican restaurants on the east coast. This is a recipe I've personally made and you think you are in Mexico it's so good. I received several compliments on this dish.
- 1 green pepper
- 1 red pepper
- 1 red onion
- 3 lbs chicken
- 4 cups monterey jack cheese
- 1 (1 1/4 ounce) packet chili seasoning mix
- 1 teaspoon chopped garlic
- 1⁄4 teaspoon ground cumin
- 3 cups olive oil
- 10 cups rice
- 1 cup soy sauce
- 6 tablespoons cream cheese
- 1 cup sour cream
- 1⁄2 cup half-and-half
- 1⁄2 jalapeno, chopped
- 12 flour tortillas
- Chop onion and peppers in quarters. Chop garlic. Prepare chicken if boned by taking skin and fat off. Fill medium to large pot 3/4 of the way full. Place about 6 pieces of chicken in water and boil until cooked through.
- While waiting on chicken, saute peppers and onions with 1 cup of olive oil until tender.
- Still while waiting for chicken to boil, using a medium bowl combine garlic, cream cheese, sour cream, half and half, jalapeno, and 1 cup of Monterey jack cheese. Mix until creamy.
- Now check chicken. If ready cut chicken off the bone in chunks trying not to pull strands.
- Fry chicken chunks in 2 cups of olive oil. When finished, combine chicken, onions and peppers. Mix half a packet of chili mix into this and saute until fully mixed.
- Preheat oven to 325°F.
- Now fix rice in 2 separate pots. Cook rice to desired moisture not too dry and add soy sauce. Mix.
- Then place 4 or 5 cups of water into the bottom of a turkey roaster. Then place rice in turkey roasting pan, then add chicken mixture, then cheese mixture, add the other half of the chili packet and mix altogether and even out. Spread 3 more cups of Monterey cheese on top and cook for 10 minutes at 325°F.
- (Use flour tortillas if desired. They are usually served just warm with this dish).