Mexican

Chicken Picado is for Dinner.

Chicken Picado takes several minutes to prepare.

Chicken Picado takes several minutes to cook.

Chicken Picado makes 12 servings.

The ingredients for Chicken Picado are:

Chicken Breast, no skin, 6 breast, bone and skin removed
Red Ripe Tomatoes, 1 medium whole (2-3/5" dia)
Fresh Chives, 5 tbsp chopped
Green Peppers (bell peppers), 1 cup, chopped
Monterey Cheese, 16 oz
Sour Cream, 226.7 grams
Butter, salted, .5 stick
Salt, .5 tsp
Pepper, black, .25 tsp
Milk, 2%, 1 cup
Garlic, 1.5 tsp
Corn Starch, .04 cup
Flour Tortillas, 12 tortilla, medium (approx 6" dia)

Here is how you make Chicken Picado:

1. Preheat oven to 350 degrees2. Prepare Sauce:a. Combine milk, 1 stick of butter, salt, pepper, minced garlic & sour cream in skillet over medium to medium low heat. b. Stir and heat till sauce starts to boil.c. Transfer sauce to Blenderd. Puree sauce till smoothe. Transfer back to skilletf. Continue to heat till boiling.g. Add cornstarch mixture and stir till thickened.h. Add tomato juice from diced tomatoes and stir.i. Transfer back to blenderj. Pureek. Cover and set aside3. Prepare Chickena. Slice chicken into pieces no bigger than 1”b. Melt ½ stick of butter in skillet over medium heatc. Sauté green onions and chickend. Add water and butter to ensure chicken does not crisp or get dry.e. For best results lower temperature, cover and cook slowly.f. Cook till chicken is completely white.4. Bake The Picadoa. On oven safe plates, arrange chicken without allowing pieces to touch each other. (this may take several plates).b. Cover chicken with Picado sauce (3/4 covered)c. Cover entire mixture with heavy layer of Monterey Jack Cheesed. Sprinkle diced tomatoes and scallions (green part of green onions sliced thin) over top of cheese.e. Bake in oven at 350 until all cheese is melted completely.f. Remove from oven just before it begins to turn a light golden color.g. Cheese still needs to be white.5. Prepare tortillas during baking (warm in microwave by placing wax paper between each tortilla stacked on a microwave safe plate for 1 – 3 minutes on high – covered)6. Serve fresh and hot from oven.a. Each tortilla should contain 2 – 4 Tsp of Picadob. Add any desired toppings (guacamole, Tomatoes, lettuce, salsa, etc.)c. Many people love this without any additional toppings.d. Roll tortillas and eat.e. Best if served with refried beans (with sausage) and Spanish RiceNumber of Servings: 12Recipe submitted by SparkPeople user CLCHAP.

The nutritional information for Chicken Picado is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 467.2

• Total Fat: 23.4 g
• Cholesterol: 122.2 mg
• Sodium: 576.0 mg
• Total Carbs: 21.6 g
• Dietary Fiber: 1.4 g
• Protein: 40.9 g

Chicken Picado is Mexican cuisine.