Tex-Mex Chicken Starter

Hello.. Anyone out there?

Today I have a recipe that will be very helpful in preparing ahead for several meals.  I can see this being used for tacos, enchiladas and other Mexican meals.

Post your recipe on your blog ( or leave it in the comments if you do not have a blog) and link it below. I will be around to see your offering.

Feel free to leave a comment even if you do not have a recipe to share.

Tex-Mex Chicken Starter

12 Servings
Prep: 10 min. + marinating Cook: 15 min. + cooling

1/2 cup lemon juice
1/2 cup canola oil
3 tablespoons chili powder
1-1/2 teaspoons each garlic powder, ground cumin, dried coriander and dried oregano
3/4 teaspoon salt
3/4 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper, optional
3 pounds boneless skinless chicken breasts, cut into 1-inch strips
3 medium onions, halved and sliced into rings
4 garlic cloves, minced

In a large resealable plastic bag, combine lemon juice, oil and
seasonings. Add chicken. Seal bag and turn to coat; refrigerate for
1 hour.

In a large skillet over medium-high heat, bring chicken and marinade
to a boil in batches. Reduce heat; cook and stir for 6 minutes or
until juices run clear. Remove chicken with tongs to a large bowl.

In the drippings, saute onions and garlic until onions are
crisp-tender. Pour over chicken and mix well. Cool for 30 minutes.

Divide mixture among three freezer containers; cover and freeze for
up to 3 months. Thaw before using. Yield: 6 cups.

Nutrition Facts: 1/2 cup equals 231 calories, 12 g fat (2 g saturated fat), 63 mg cholesterol, 224 mg sodium, 6 g carbohydrate, 2 g fiber, 24 g protein.

Recipes with Base Mix: Tex-Mex Chicken Fajitas