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Chicken Sopes with traditional Mexican flavors

Celebrate with this meal that full of traditional Mexican flavors! The Chicken Sopes will be the star of the meal, accompanied by traditional rice and beans. Creamy Carnation Magaritas will quench everyone's thirst and the Delicious and Light Flan will provide a customary finale.

Rate & Review

Tired of the same old drinks? Try these extraordinary Creamy CARNATION® Margaritas that will take you to the tropical place of your dreams. This mesmerizing combination of lime sherbet and evaporated milk will bring a smile to your lips and a glow to your eyes.

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recipe

Ingredients:

  • 2 cups lime sherbet or sorbet
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 cup ice cubes
  • 2 tablespoons (1 shot) tequila (optional)
  • Coarse salt (optional)
  • Fresh lime slices

Directions:

PLACE sherbet, evaporated milk, ice and tequila in blender; cover. Blend until smooth. If salted rims of margarita glasses are desired, dip rims into water, then salt and shake off excess. Pour margarita mixture into glasses. Garnish with lime slices.

reviews

Review This Recipe
  •  Star(s)

    Very tasty and refreshing drink.

    Randy May from OWENS CROSS ROADS, AL

    I made the margarita per the recipe and it was very good. Both my wife and I enjoyed them. This will be a great party drink with or without alcohol. Next time I will add about 2 tablespoons of lime juice to the ice cude tray for a tarter drink and use smaller ice cubes to eliminate ice lumps after blending. I was also thinking of trying raspberry sherbet as a test to see how it works, many possibilities! I highly recommend this recipe!

  •  Star(s)

    Amazing margarita.

    Christine Hanson from Eagle River, AK

    I made this last night and I am surprised that it is every thing you would want in a margarita. Cool, refreshing and yet surprisingly thick.

  •  Star(s)

    Easy drink.

    claire-anne aikman from

    Very easy to make.

  •  Star(s)

    Fantastic!

    Anna Attia from

    They are good! Easy to make and unique.

  •  Star(s)

    Surprise!

    Bernice Ryan from Swansea, MA

    I was totally surprised at how much I enjoyed this version of Margaritas! If you like them, I think you will be pleased trying this recipe.

  •  Star(s)

    YUMMY!

    Laura Noun from Bolingbrook, IL

    As soon as I saw this, I knew I had to try it. I wasn't disappointed, it is YUMMY. If you have people who don't like alcohol or younger children, leave out the alcohol and it is wonderful virgin style.

  •  Star(s)

    GREAT MARGARITAS!

    Betty Pendley from Bonne Terre, MO

    I made this recipe for my two daughters & me and it is wonderful!It was creamy & delicious, and, easy to make. A very new slant on margaritas. I will make this again and again and so will my daughters! Thanks!

  •  Star(s)

    The best!

    Christy Quintero from Roswell, NM

    At first I didn't think it would taste good, I mean creamy. But I decided to try it and it is the best I have had. I also tried it with strawberry and it’s also great. Thank you for this, now my favorite, recipe!

  •  Star(s)

    i love it

    CINDY IZAGUIRRE from LANCASTER, CA

    I made this already and it was a hit with all the friends!

  •  Star(s)

    A little disappointed

    Cindy from

    I was a little disappointed in the overall taste of this drink. It was too much like a smoothie instead of a regular frozen drink. I tried to mix several other things with it to add flavor. I might try this again with lime juice added.

  •  Star(s)

    Wedding Shower Hit

    mary snyder from LAKELAND, FL

    As a bartender for many years, when I came across this recipe for creamy Carnation Margaritas I just had to try it. I've used Carnation evaporated milk all my life. In my baking and cooking, my morning coffee and in feeding all five of my children when they were infants in place of commercial infant formulas. Talk about healthy, contented babies, mine were. Well anyway back to my original story. My niece will be married this July and we just had her bridal shower at my home. Knowing that she likes margaritas, but not a lot of tequila. I decided to try this recipe, and it was the hit of the party. The ladies loved it, with and without the tequila.T his recipe makes an awesome virgin margarita. Smooth and creamy and full of good taste.

  •  Star(s)

    Creamy Carnation Margaritas

    RaeLene Ray from MOORCROFT, WY

    I love Margarites but I am allergic to them, but I had to try this one it is very good and I will try it from time to time.

  •  Star(s)

    Margaritas

    Jennette Canteen from FLORENCE, SC

    The kids love it without out tequila of course. The adults raved about it with a little extra tequila. None of it was served with salt. Will make this again.

  •  Star(s)

    Delicious

    CHARLIE RICHMOND from BURLINGTON, NC

    This margaritas is very good.

  •  Star(s)

    awsome

    Carolyn Painter from SAVANNA, IL

    It was so good. We had a party over the week-end and made them. Everyone just loved them. Had some palin and added some strawberries to some.

  •  Star(s)

    Yummy to the Tummy

    MCKENZIE HICKS from RAEFORD, NC

    This was so good. I tried it out a few weeks ago with some of my friends...and they were the best margaritas ever. I can't wait until the summer, because they will taste even better!!

  •  Star(s)

    Perfect "home party"drink

    Paula Mason from OKLAHOMA CITY, OK

    I served these for a friends' in-home sales party. Her guests, mostly older ladies, absolutely loved them. In fact the party soon centered around the Margaritas- not in a bad way! A request to share the recipe resulted in an experiment with other combinations, such as vanilla ice cream and rum; and a hands down favorite: Raspberry sorbet and peach brandy. Also no salt was ever requested for the Margaritas (I served it, it just wasn't needed). And I used fat free milk. The party attendees asked me to express much gratitude to this website. I'm sure they'll visit soon-we're thinking of having a recipe party next month


nutrition

Nutrition Facts

Serving Size: 4 servings

Servings Per Recipe: 4

  • Calories: 210
  • Calories from Fat: 50
  • Total Fat: 6g (9% of DV)
  • Saturated Fat: 4.5g (21% of DV)
  • Cholesterol: 30mg (9% of DV)
  • Sodium: 95mg (4% of DV)
  • Carbohydrates: 32g (11% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 32g
  • Protein: 6g
  • Vitamin A: 6% of DV
  • Vitamin C: 45% of DV
  • Calcium: 25% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

This Chicken Sopes recipe, inspired by a traditional dish from Culiacán, features a tortilla flour base topped with chicken. Try it with your favorite toppings!

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recipe

Ingredients:

  • 1 pound boneless, skinless chicken breast meat
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 large green bell pepper, chopped
  • 1 large clove garlic, finely chopped
  • 1 large tomato, chopped
  • 1 jalapeño, seeded and chopped
  • 2 tablespoons MAGGI Granulated Chicken Flavor Tomato Bouillon
  • 2 cups corn tortilla mix
  • 1 1/3 cups hot water
  • Vegetable oil for deep frying
  • 1 can (16 ounces) refried beans, warmed
  • 1/2 head iceberg lettuce, finely shredded
  • 1 cup (4 ounces) grated queso fresco
  • Salsa (optional)

Directions:

PLACE chicken in medium saucepan; cover with water. Bring to a boil. Reduce heat to medium-low; cover. Cook for 30 minutes or until chicken is tender. Set chicken aside to cool. Drain and save cooking liquid.

HEAT 1 tablespoon oil in saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 4 minutes or until tender. Shred chicken and return to saucepan. Stir in tomato, 1/4 cup cooking liquid, jalapeño and bouillon. Cover; cook for 10 minutes or until most of liquid is absorbed.

PLACE tortilla mix in large bowl. Stir in water to make a soft, pliable dough, adding more water if necessary. Shape into 16 to 18 (1 1/4-inch) balls, keeping covered. Press each ball into a 3 1/2-inch diameter circle between pieces of plastic wrap.

HEAT large skillet or griddle to medium-high heat. Brush lightly with oil. Cook tortillas for 10 seconds on each side. Immediately pinch edges up to form a rim.

HEAT oil for deep frying to 365° F. Just before serving, fry each sope base for about 30 seconds or until light golden brown. Drain on paper towels. Fill each sope with 1 tablespoon refried beans, 1 rounded tablespoon chicken filling, lettuce, queso fresco and salsa.

reviews

Review This Recipe
  •  Star(s)

    Yummmmmyyyyy!!!

    Richard Tucker from CA

    I made this for my cooking class and then for dinner at home!! I really love this recipe!! Its really good i made the sopes and then i used the meat and made burritos!! Its so Great!!!

  •  Star(s)

    chicken sopes

    sofia vasquez from SAN LORENZO, CA

    ohhh my definitely a five star. The chicken was so tender and moist with lots of flavor. I will definitely make this again.

  •  Star(s)

    mexican chicken sopes

    Mary Winch from Manchester, IA

    Good!!! Fairly easy to make and doubled the recipe and they are all gone. A big hit!!!

  •  Star(s)

    Mexican Chicken Sopes

    JIM APLIN from ORLANDO, FL

    I just made these tonight for dinner tonight & my friends liked them so much they wanted the recipe! Ended up making another batch so I can have some for lunch.

  •  Star(s)

    Mexican Sopas

    Donna Torres from Seattle, WA

    I cook this recipe for my family and it was a big hit. I perpared a little more than what the recipe calls for so I could save it for the following night, but there was no leftovers. This was a very tasty dish :D.

  •  Star(s)

    Heaven

    Wanda Barrett from OAKHURST, CA

    These are so good they are wonderful for your parties.

  •  Star(s)

    mexican chicken sopes

    Patsy Kachur from ISHPEMING, MI

    I did these last night for family and friends. They are not hard to make and are great to eat. My adult friends loved them and the children wanted more! Will definitely make again.


nutrition

Nutrition Facts

Serving Size: 16 to 18 sopes

Servings Per Recipe: 0

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    This is a zesty twist on a basic rice and beans recipe, and can go well in any meal where you wish to add a hearty side.

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    recipe

    Ingredients:

    • 2 1/2 cups water
    • 1 can (15 ounces) red kidney beans, undrained
    • 1 1/4 cups coconut milk
    • 1 small onion, chopped
    • 1 clove garlic, finely chopped
    • 4 MAGGI Chicken Flavor Bouillon Cubes, crushed
    • 2 sprigs thyme
    • 1 tablespoon butter
    • 2 cups long-grain white rice
    • 1 whole habanero chile
    • Chopped fresh thyme or parsley

    Directions:

    COMBINE water, beans and liquid, coconut milk, onion, garlic, bouillon, thyme sprigs and butter in large, heavy saucepan. Bring mixture to a boil. Stir in rice; return to a boil.

    REDUCE heat to low. Place chile on top. Cover; cook for 20 to 25 minutes or until rice is tender and most of liquid is absorbed.

    REMOVE thyme sprigs and chile before serving. Sprinkle with chopped thyme.

    reviews

    Review This Recipe
    •  Star(s)

      Maggi Jamaican RIce and beans

      Gina Hale from

      This dish was very easy to make yet was lacking in flavor. I added lots of black pepper and garlic but still not crazy about it. My husband ate it up and said he enjoyed!


    nutrition

    Nutrition Facts

    Serving Size: 8 to 10 servings

    Servings Per Recipe: 0

      *Percent Daily Values are based on a 2,000 calorie diet.

      Rate & Review

      This Delicious and Light Flan recipe has simple yet tempting flavors. This is perfect for entertaining or special family parties.

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      recipe

      Ingredients:

      • 3/4 cup granulated sugar
      • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
      • 1 can (14 ounces) NESTLÉ LA LECHERA 50% Less Sugar Sweetened Condensed Dairy Product
      • 6 large eggs
      • 1 tablespoon vanilla extract

      Directions:

      PREHEAT oven to 350° F.

      HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and caramel-colored. Pour onto bottom of 9-inch-round cake pan; quickly swirl around bottom to coat.

      PLACE evaporated milk, La Lechera, eggs and vanilla extract in blender; cover. Blend for 5 seconds. Pour into prepared pan; cover lightly with foil. Place pan in large roasting pan; fill roasting pan with warm water to about 1-inch depth.

      BAKE for 50 minutes or until knife inserted near center comes out clean. Remove flan from water. Cool on wire rack. Refrigerate for 4 hours or overnight.

      TO SERVE, run small spatula around edge of pan. Invert serving plate over pan. Turn over; shake gently to release.

      reviews

      Review This Recipe
      •  Star(s)

        MMMMMMMMM

        Paula R from

        DELICIOSO...ME ENCANTA ESTA RECETA SUPER FACIL...YO LE AÑADI UN POCO D COLOR ROJO PARA ESTAR EN LAS FIESTAS NAVIDEÑAS...

      •  Star(s)

        Excellent

        corrine from Oxnard

        MUY BUENO!!!

      •  Star(s)

        Excellent

        Darlene Buttolph from Anchorage, AK

        I had never made a Flan before but have always like them. This is a keeper and will make again.


      nutrition

      Nutrition Facts

      Serving Size:

      Servings Per Recipe: 8

      • Calories: 270
      • Calories from Fat: 60
      • Total Fat: 6g (10% of DV)
      • Saturated Fat: 3g (14% of DV)
      • Cholesterol: 175mg (58% of DV)
      • Sodium: 190mg (8% of DV)
      • Carbohydrates: 43g (14% of DV)
      • Dietary Fiber: 0g (0% of DV)
      • Sugars: 43g
      • Protein: 9g
      • Vitamin A: 10% of DV
      • Vitamin C: 0% of DV
      • Calcium: 20% of DV
      • Iron: 4% of DV

      *Percent Daily Values are based on a 2,000 calorie diet.

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