Mexican Chicken Stuffing Recipes

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MEXICAN CHICKEN & STUFFING



Mexican Chicken & Stuffing image

Make and share this Mexican Chicken & Stuffing recipe from Food.com.

Provided by Lisa Sorrell

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

3/4 cup hot water
2 tablespoons margarine
2 cups chicken flavor stuffing mix (I prefer Stove Top in the canister)
3/4 cup mild salsa
4 boneless skinless chicken breast halves
1/2 cup shredded monterey jack cheese

Steps:

  • Preheat oven to 350 degrees (f).
  • Mix water and margarine in 13x9 baking dish until margarine is melted.
  • Stir in the stuffing mix and 1/4 cup of the salsa.
  • Arrange chicken over stuffing mix.
  • Pour remaining salsa over chicken.
  • Bake, covered, for 30 minutes, or until chicken is thoroughly cooked.
  • Sprinkle cheese over top and bake uncovered an additional 5 minutes, or until cheese is melted.

MEXICAN CHICKEN STUFFED BELL PEPPERS



Mexican Chicken Stuffed Bell Peppers image

Try our tasty Mexican Stuffed Bell Peppers! Lime dressing, jalapeños and a cheesy chicken mixture give this chicken stuffed bell pepper recipe its flair.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings

Number Of Ingredients 8

1 each green, red and yellow bell pepper, cut lengthwise in half, seeded
1 onion, chopped
1/2 cup KRAFT Zesty Lime Vinaigrette Dressing
3 cups chopped cooked chicken
1-1/2 cups prepared STOVE TOP Cornbread Stuffing Mix
1 cup frozen corn
1 jalapeño pepper, seeded, minced
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided

Steps:

  • Heat oven to 400ºF.
  • Place bell pepper halves, cut sides up, in 13x9-inch baking dish. Bake 10 min.
  • Meanwhile, cook onions in dressing in large nonstick skillet on medium heat 5 min. or until crisp-tender, stirring frequently. Remove from heat. Stir in chicken, stuffing, corn, jalapeño peppers and half the cheese.
  • Spoon chicken mixture into pepper halves. Cover.
  • Bake 15 min. or until filling is heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted.

Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 8 g, TransFat 1.5 g, Cholesterol 85 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g

MEXICAN STUFFED CHICKEN BREASTS



Mexican Stuffed Chicken Breasts image

Facing another weeknight packed with activities, rush hour headaches and must-do chores? Get dinner on the table fast with these easy Mexican stuffed chicken breasts. You'll not only make supper easier on yourself, you'll be serving a satisfying, flavorful meal that lets you get everything else on the checklist done. These cheesy stuffed chicken breasts go from prep to table in under an hour, and will leave plates so clean that all you'll have to do is pop them in the dishwasher!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 9

1 cup shredded pepper Jack cheese (4 oz)
4 oz cream cheese, softened
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (1 oz) Old El Paso™ taco seasoning mix
4 boneless skinless chicken breasts (6 to 8 oz each)
2 tablespoons olive oil
3/4 cup shredded mozzarella cheese (3 oz)
1/4 cup sliced green onions (4 medium)
1/4 cup fresh cilantro leaves

Steps:

  • Heat oven to 400°F. Line large, rimmed sheet pan with foil. Place wire rack on top of foil. Spray with cooking spray.
  • In medium bowl, mix pepper Jack cheese, cream cheese, chiles and 1 tablespoon of the taco seasoning mix. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/3 cup cheese mixture into pocket in each chicken breast. Secure with toothpicks.
  • In small bowl, mix remaining taco seasoning mix and the olive oil. Place chicken on rack; brush with oil mixture.
  • Roast uncovered 25 to 30 minutes or until stuffing reaches internal temperature of 160°F. Top chicken breasts with mozzarella cheese; bake 3 to 5 minutes or until cheese is melted. Top each breast with green onions and cilantro.

Nutrition Facts : Calories 560, Carbohydrate 10 g, Cholesterol 175 mg, Fat 3 1/2, Fiber 1 g, Protein 50 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 2 g, TransFat 1 g

30-MINUTE MEXICAN CHICKEN STUFFING SKILLET



30-Minute Mexican Chicken Stuffing Skillet image

Got 30 minutes and some chicken breasts you'd like to make more interesting? Try this Mexican-style skillet with chunky salsa, stuffing and cheese.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb.)
1-2/3 cups water
1/3 cup chopped green pepper
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup TACO BELL® Thick & Chunky Salsa
1 cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese

Steps:

  • Heat oil in large skillet on medium-high heat. Add chicken; cook 5 min. on each side or until chicken is done (165°F). Remove chicken from skillet; keep warm.
  • Add water and pepper to skillet. Bring to boil. Add stuffing mix; stir until moistened. Return chicken to skillet.
  • Spoon salsa over chicken; sprinkle with cheese. Cover. Cook on low heat 5 min. or until cheese is melted.

Nutrition Facts : Calories 450, Fat 16 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 1240 mg, Carbohydrate 39 g, Fiber 2 g, Sugar 5 g, Protein 36 g

MEXICAN CORNBREAD STUFFING



Mexican Cornbread Stuffing image

Add a flavor of fiesta to your traditional stuffing. The cornbread base comes together easily with Betty Crocker cornbread & muffin mix, and the recipe uses two kinds of corn for deeply delicious flavor.

Provided by Cheri Liefeld

Categories     Side Dish

Time 2h

Yield 8

Number Of Ingredients 19

1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
2 tablespoons butter or margarine, melted
1 egg
1/4 cup butter or margarine
1 1/2 cups chopped onions
1 1/2 cups chopped red bell peppers
3 large poblano chiles, seeded, chopped
3 large jalapeño chiles, seeded, chopped
1/4 cup chopped fresh sage leaves
4 1/2 teaspoons dried oregano leaves
1 1/2 cups frozen corn, thawed
1 cup crushed corn chips
3/4 cup chopped fresh cilantro
3 eggs
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 can (14.75 oz) cream style sweet corn

Steps:

  • Heat oven to 400°F. Grease 8-inch square pan with butter or cooking spray. In medium bowl, stir cornbread ingredients just until blended (batter will be lumpy). Pour into pan. Bake 16 to 18 minutes or until golden brown. Cool.
  • Reduce oven temperature to 325°F. Grease 3-quart casserole with butter or cooking spray.
  • Coarsely crumble cornbread onto large cookie sheet. Bake 20 minutes or until slightly dry. Remove cornbread from cookie sheet to large bowl; set aside.
  • In 12-inch skillet, melt 1/4 cup butter over medium-high heat. Add onions, bell peppers, chiles, sage and oregano. Cook about 10 minutes, stirring frequently, until vegetables are softened. Add vegetable mixture to cornbread crumbs in bowl. Stir in thawed corn, corn chips and cilantro.
  • In medium bowl, beat 3 eggs, the sugar, salt and pepper. Stir in cream corn. Add to vegetable-cornbread mixture; stir until blended. Spoon into casserole.
  • Cover with foil; bake 30 minutes. Uncover; bake 20 minutes longer or until thoroughly heated and top is golden brown.

Nutrition Facts : ServingSize 1 Serving

MEXICAN CHICKEN CASSEROLE



Mexican Chicken Casserole image

A very quick meal. It takes only 35 minutes to cook. You can set down to a nice meal in less than an hour with your family.

Provided by Audrey M

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/4 cups hot water
3/4 cup salsa
1 tablespoon lowfat margarine (optional)
1 (6 ounce) package stove top chicken flavor stuffing mix
6 boneless skinless chicken breast halves
1/2 cup reduced-fat monterey jack cheese, shredded

Steps:

  • Heat oven to 350 degrees.
  • Stir in water, 1/4 cup of the salsa, margarine and vegetable/seasoning packet in 2-quart baking pan.
  • Stir in stuffing crumbs to moisten.
  • Arrange chicken over stuffing.
  • Pour remaining salsa over chicken.
  • Loosely cover pan with foil; bake 35 minute Sprinkle with cheese and melt.
  • Serve.

FIESTA CHICKEN 'N' STUFFING



Fiesta Chicken 'N' Stuffing image

My mother gave me this recipe at my bridal shower, and I've been making it ever since. Mom knew that every new bride needs recipes for good food that is super easy to make.-Angela Peppers, Memphis, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

3 eggs
3/4 cup milk
2 cups crushed stuffing mix
1-1/2 cups cubed cooked chicken
1 large tomato, chopped
3 tablespoons chopped green chilies
3 tablespoons chopped green onions
Sour cream and salsa, optional

Steps:

  • In a large bowl, combine eggs and milk. Stir in the stuffing mix, chicken, tomato, chilies and onions. , Transfer to a greased microwave-safe 9-in. pie plate. Microwave, covered, on high for 2 minutes; stir. Microwave for another 2 minutes; stir., Cook 1-1/2 to 2 minutes longer or until set and a thermometer reads 160°. Let stand for 5 minutes before serving. Garnish with sour cream and salsa if desired.

Nutrition Facts : Calories 306 calories, Fat 10g fat (3g saturated fat), Cholesterol 212mg cholesterol, Sodium 656mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 1g fiber), Protein 26g protein.

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