Mexican Fun Chicken Recipes
MEXICAN CHICKEN CASSEROLE
This Mexican chicken casserole is creamy cheesy taco spiced bliss neatly tucked into a rich bubbling casserole with a crunchy crave-worthy topping.
Provided by Kathleen
Categories Chicken Dinner Main Course
Time 50m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. Spray a 9X13 inch with nonstick cooking spray.
- Add vegetable oil (2 tablespoons) to a large skillet and saute onion (1 medium) and garlic (2 cloves) until onion is translucent.
- Sprinkle vegetables with taco seasoning (1 envelope), cumin (1 teaspoon), salt (3/4 teaspoon), and pepper (1/4 teaspoon) then stir to combine. Add chicken (3 cups), cream cheese (8 ounces), salsa (1 cup), masa harina (3/4 cup), green chilies (1 (7-ounce) can), pinto beans (1 (15-ounce) can), and sweet corn (1 (8.75-ounce) can). Heat until cream cheese is melted.
- Transfer chicken mix to baking dish. Spread sour cream (1 1/2 cups) evenly over top of chicken. Sprinkle 1/2 the cheese over chicken then top with tortilla chips (3 cups).
- Bake in the preheated oven until heated through, about 20 minutes. Remove from oven and top with remaining cheese and continue to bake until melted and bubbly.
- Sprinkle with cilantro and serve.
Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 945 kcal, Carbohydrate 76 g, Protein 28 g, Fat 61 g, SaturatedFat 30 g, Cholesterol 122 mg, Sodium 1812 mg, Fiber 9 g, Sugar 9 g, UnsaturatedFat 2 g
CROCKPOT MEXICAN CHICKEN
An easy, healthy recipe to make the best crockpot Mexican chicken. See the blog post for 10 ways to use it to make fast, wholesome meals any night of the week!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 4h30m
Number Of Ingredients 14
Steps:
- Lightly coat a 6-quart slow cooker with nonstick spray. Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
- Heat the olive oil in a large skillet. Once hot and shimmering, add the chicken. Sear each side for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears. Transfer to the prepared slow cooker.
- Sprinkle the chicken with the chili powder, garlic powder, onion powder, oregano, and remaining 1/2 teaspoon kosher salt. Pour in the tomatoes including their juices. Scatter the chipotle peppers over the top.
- Cover and cook on low for 4 to 5 hours or on high for 1 to 2 ½ hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time will vary based on your slow cooker and the size of your chicken breasts. Remove the chicken to a cutting board. Let the chicken rest for 5 minutes, then shred with two forks, either on the cutting board or return it to the slow cooker and shred it directly in the slow cooker with two forks (or for even faster shredding) a hand mixer.
- Return the chicken to the slow cooker (if needed) and stir in with the cooking liquid. Add in the optional beans and Mexican corn (if using). Cover and cook on low for 15 minutes to allow the chicken to absorb the flavor and cooking juices. Taste and season with additional salt as desired. Serve the chicken hot, on top of brown rice, inside enchiladas, for quesadillas or tacos, or any way you like.
Nutrition Facts : ServingSize 1 (of 11); about 1/2 cup, Calories 121 kcal, Carbohydrate 3 g, Protein 18 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 53 mg, Fiber 1 g, Sugar 1 g
MEXICAN FUN CHICKEN
This turned out to be so delicious. DH loves salsa, so I just tried to incorporate it into another boring chicken night. I used Newman's Own salsa because it's what we had, but I think any brand (even your own) would do!
Provided by MrsMM
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Spray baking dish with cooking spray.
- Season breasts with taco seasoning.
- Bake breasts uncovered for 20 minutes.
- Remove from oven, spoon salsa over each piece, taking care not to drench them.
- Bake uncovered for 15 minutes.
- Remove from oven, top breasts with more salsa, sliced avocado and cheese.
- Bake uncovered 5 minutes.
- Note: cooking times will vary depending on your oven, or thickness of cuts. The ones I used were very thick.
Nutrition Facts : Calories 341.5, Fat 18.3, SaturatedFat 7.4, Cholesterol 98.1, Sodium 644.1, Carbohydrate 8.7, Fiber 4.4, Sugar 2.5, Protein 36.3
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