Add Some Zing to Your Dinner Table with These Easy Mexican Chicken Recipes
1 . Recipe: Chicken Fajitas
Ingredients:
1 pound boneless, skinless chicken breasts, sliced into thin strips
2 bell peppers, sliced
1 onion, sliced
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon chili powder
1 teaspoon cumin
Salt and pepper, to taste
Tortillas, for serving
Optional toppings: shredded cheese, sour cream, guacamole, salsa
Instructions:
1. In a large skillet over medium-high heat, heat the olive oil. Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the sliced bell peppers and onion. Cook until softened, about 5 minutes.
3. Add the minced garlic, chili powder, cumin, salt, and pepper to the skillet. Cook for an additional 1-2 minutes.
4. Add the cooked chicken back to the skillet and stir to combine with the vegetables. Drizzle with lime juice and stir to coat.
5.Serve the chicken fajitas on warm tortillas with your choice of toppings.
2. Recipe: Mexican Chicken Casserole
Ingredients:
. 1 pound boneless, skinless chicken breasts, cooked and shredded
.1 can black beans, drained and rinsed
.1 can corn, drained
.1 can diced tomatoes, drained
.1 can green chilies, chopped
.1 cup sour cream
.1 cup shredded cheese
.1 teaspoon cumin
.1/2 teaspoon chili powder
.Salt and pepper, to taste
.Tortilla chips, for serving
Instructions:
1 . Preheat oven to 350°F.
2. In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes, green chilies, sour cream, 1/2 cup of shredded cheese, cumin, chili powder, salt, and pepper.
3. Spread the mixture evenly in a 9x13 inch baking dish.
4. Sprinkle the remaining 1/2 cup of shredded cheese over the top.
5. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
6. Serve the Mexican chicken casserole with tortilla chips for scooping.
3. Recipe: Chicken Enchiladas
Ingredients:
. 1 pound boneless, skinless chicken breasts, cooked and shredded
.1 can enchilada sauce
.1 cup shredded cheese
. 8-10 tortillas
. Optional toppings: sour cream, cilantro, diced tomatoes
Instructions:
1. Preheat oven to 375°F.
2. Spread a small amount of enchilada sauce on the bottom of a 9x13 inch baking dish.
3. In a mixing bowl, combine the shredded chicken, 1/2 cup of enchilada sauce, and 1/2 cup of shredded cheese.
4. Warm the tortillas in the microwave for a few seconds to make them more pliable.
5. Fill each tortilla with the chicken mixture, roll up, and place seam side down in the baking dish.
6. Pour the remaining enchilada sauce over the tortillas and sprinkle with the remaining cheese.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
8. Serve the chicken enchiladas with your choice of topping
4. Recipe: Mexican Chicken Salad
Ingredients:
.1 pound boneless, skinless chicken breasts, cooked and shredded
.1 can black beans, drained and rinsed
.1 cup corn
.1 red bell pepper, chopped
.1/2 red onion, chopped
1/4 cup chopped cilantro
.1 avocado, diced
.1 lime, juiced
.2 tablespoons olive oil
.1 teaspoon cumin
.Salt and pepper, to taste
Instructions:
1. In a large mixing bowl, combine the shredded chicken, black beans, corn, chopped bell pepper, chopped onion, and chopped cilantro.
2. In a small mixing bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
3. Pour the dressing over the chicken mixture and stir to combine.
4. Add the diced avocado to the chicken salad and gently stir to combine.
5. Serve the Mexican chicken salad chilled.
5. Recipe: Mexican Chicken Soup
Ingredients:
.1tablespoon olive oil
.1onion, diced
.3 cloves garlic, minced
.1 pound boneless, skinless chicken breasts, cut into small pieces
.1 can diced tomatoes
.1 can black beans, drained and rinsed
.1 can corn, drained
.1 can diced green chilies
.1 quart chicken broth
.1 tablespoon chili powder
.1 teaspoon cumin
.Salt and pepper, to taste
.Optional toppings: shredded cheese, chopped cilantro, diced avocado, tortilla chips
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and minced garlic to the pot and sauté for 2-3 minutes, or until the onion is translucent.
3. Add the chicken pieces to the pot and cook until browned on all sides.
4. Add the diced tomatoes (undrained), black beans, corn, diced green chilies, chicken broth, chili powder, cumin, salt, and pepper to the pot.
5. Stir to combine all ingredients and bring the soup to a boil.
6. Reduce the heat and simmer the soup for 20-30 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Serve the Mexican chicken soup hot with your choice of
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