Spicy Mexican Style Chicken - Gluten Free

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Spicy Mexican-Style Chicken Tenders ~ Gluten Free:

**Gluten Free ~ Please see note**
Pre-heat oven 350*
4 Boneless Skinless Chicken Breast  ~ I cut them into Tenders or use Chicken Tenders  (use whatever amount of Chicken you need to serve)
2 Mexican flavor packets—Taco, Chili, Enchilada, Fajita, Burrito, etc. (I used 1 Fajita packet and 1 taco packet.) (Use more packets if needed)
Empty the 2 spice packets into a Ziplock bag. Shake to mix thoroughly. Be careful when you open the Ziplock bag so that none of the spices go up to your face.

Spray a glass 9X13 pan with Cooking Spray
Place several piece of Chicken into the Ziplock bag and shake to coat them evenly.
Place single layer in the prepared pan. Continue to coat the remaining Chicken.
Bake for about 25-30 minutes or until done. It all depends on the size of the Chicken.
Check after 20 minutes to see how they are doing.

**FOOTNOTE**
I checked the spice packets and did not see any Gluten ingredients in them. I have read that you can get a cross contamination if the product was made in the same factory as Gluten products. I did not have any reaction to using these spice packets. I am new to a GF diet and am not an expert. 



Casa Fiesta Fajita Seasoning: Bruce Foods Corporation
http://forums.glutenfree.com/topic10946.html


Old El Paso Taco Seasoning Mix:
http://www.celiac.com/gluten-free/topic/42691-old-el-paso-taco-seasoning/
http://www.bettycrocker.com/Products/Old-El-Paso


I have been using The Old El Paso Taco Seasoning Mix and Casa Fiesta Seasoning Mix
and have not had any issues. Products do change from time to time so its always best to read the label and check websites to make sure they are Gluten Free.
If you are concerned about Gluten,  I have seen 100 of recipes to make the mixes yourself. They are all very simple to make. I just Google how to make your own mix and up popped a lots of recipes.



I served my Chicken with:
Chopped Avocado
Sour Cream
Fresh Sliced Tomatoes and Mozzarella Cheese,, Sprinkled on Basil, Salt and Pepper and put a dash of Extra Virgin Olive Oil and Balsamic Vinegar
Vermicelli Rice noodles:
After I boiled them. I melted some butter and sauteed some garlic and added a little bit of Parsley and tossed the Rice Noodles in. Sprinkle with Parmesan Cheese.


ENJOY



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