Crusted Tex Mex Chicken Breasts

CRUSTED TEX-MEX CHICKEN BREASTS



Crusted Tex-Mex Chicken Breasts image

Make and share this Crusted Tex-Mex Chicken Breasts recipe from Food.com.

Recipe From food.com

Provided by Diana Adcock

Categories     Chicken

Time 29m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons fresh lime juice
2 tablespoons honey
1 cup crushed corn tortilla chips
4 boneless skinless chicken breast halves, lightly pounded
2 cups chopped tomatoes
1 jalapeno, seeded and chopped
1/4 cup chopped cilantro
2 cloves garlic, minced
1/2 teaspoon dried Mexican oregano
1/2 cup shredded monterey jack pepper cheese
Calories236.7
Fat6
SaturatedFat3.1
Cholesterol81
Sodium158.3
Carbohydrate13.8
Fiber1.4
Sugar11.3
Protein31.8

Steps:

  • Preheat oven to 450 degrees.
  • In a shallow bowl whisk together the lime juice and honey.
  • Place crushed tortilla chips in a plastic bag.
  • Dip chicken in the lime/honey mixture and place in chip bag.
  • Shake to coat.
  • Place chicken in a 9-inch square baking pan.
  • Repeat with the remaining chicken.
  • Bake for 15-20 minutes, or until the thickest piece of chicken is no longer pink in the center.
  • While chicken is cooking combine in a blender or food processor the tomatoes, jalapeno, cilantro, garlic and oregano.
  • Puree to smooth.
  • Pour mixture into a large saucepan and bring to a boil, stirring often.
  • Cook the mixture down to about 1&1/2 cups.
  • Remove chicken from oven and sprinkle with cheese.
  • Bake for 3-4 minutes more.
  • Divide sauce evenly between 4 plates and place cooked chicken on top of sauce.

FIESTA CHICKEN CROCK POT



Fiesta Chicken Crock Pot image

I make this for dinner often

Recipe From keyingredient.com

Provided by Scrappin Broad

Number Of Ingredients 231

4 chicken breast (frozen or raw)
1 packet Fiesta Ranch dip (by the salad dressing)
1 can black beans (drained and rinsed)
1 can Rotel
1 can corn not drained
1 block cream cheese
1 pound chicken breast, diced
1 medium onion, chopped
1 tablespoon vegetable oil
8 flour tortillas, softened (8 inches each)
1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15-ounce) can chicken broth
1 cup sour cream
1 (4-ounce) can chopped green chilies
1 tablespoon white vinegar
2 cloves of garlic minced
1/2 teaspoon salt
1/2 teaspoon crumbled dried oregano
1/8 teaspoon ground pepper
1/4 teaspoon mild chili peppers finely minced (the key is to make sure they are VERY finely minced)
6 ounces pineapple juice
2 tablespoons lime juice
1 tablespoon vegetable oil
4 pounds of chicken for frying, cut up in the size you plan to serve
2 tablespoons stir-fry sauce, any brand
4 tablespoons Asian sesame vinaigrette dressing
1 tablespoon olive oil
4 tablespoons coleslaw dressing
1 tablespoon soy sauce
1 tablespoon teriyaki sauce
2 to 4 wonton wrappers
2 tablespoons green onion tops
fresh cilantro, to taste
1 cup cooked chicken breast, diced
1 cup shredded cabbage
2 - 10 3/4ounce can reduced fat and reduced sodium condensed cream of chicken soup
1 10 ounce can diced tomatoes with green chiles, undrained
12 (6 or 7 inch) corn tortillas, cut into thin bite-size strips
3 cups cubed cooked chicken (about 1 pound)
1 cup shredded taco cheese (4 ounces)
3 pounds chicken breasts, boneless, and skinless
3 tablespoons oil, your choice, divided
2 to 3 teaspoons of fajita or taco seasoning
1 large or 2 medium onions, diced
6 cloves garlic, minced
2 jalapeno peppers, diced
1 to 2 poblano peppers, diced
2 quarts chicken stock
1 (28-ounce) can fire roasted tomatoes or regular canned tomatoes
juice of 2 limes
1 cup cilantro, chopped
avocado, cubed and fresh cilantro, diced, to garnish
2 chicken breasts, boneless skinless
2 cans Ro-Tel (I like the lime & cilantro, but the regular is fine)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn
1 onion, chopped
2 cans low-sodium chicken broth
1 to 2 cups of water
1 tablespoon garlic powder*
1 tablespoon chile powder*
1 tablespoon ground cumin*
1 tablespoon dried cilantro*
Tortilla chips
Sour cream
Cheddar or Mexican blend cheese, shredded
8 multigrain flour tortillas
3 cups chicken, chopped
1 tablespoon olive oil
1 cup onion, chopped
1 cup red pepper, chopped
19 ounces black beans
14 ounces canned corn
1 teaspoon chili powder
3 cups salsa
1 1/2 cups sour cream
1 1/2 cup jalapeno monterey jack cheese, shredded
1 1/2 cup cheddar cheese, shredded
1 tablespoons cilantro, finely chopped
2 - 8 ounce packages cream cheese, softened
1 1/3 cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced (I used my garlic press)
1 1/2 tablespoons chili powder
1 teaspoon cumin
Cayenne pepper, to taste
Salt to taste
1 Rotisserie chicken, skinned and shredded - If you can find a southwest flavored chicken, that would be even better.
1/2 bunch cilantro, chopped
4 green onions, chopped
10 ounce can Rotel tomatoes
1 package jalapeno cheddar tortillas
1 (3-pound) bag chicken breast tenderloins, frozen
8 ounces cream cheese
1 can black beans, drained & rinsed
1 can corn, drained
1 can Rotel tomatoes
1 package boneless, skinless chicken breasts (2 or 3)
1 avocado
1/4 of an onion, chopped
Juice of 1/2 a lime
2 tablespoons cilantro (or sub basil if you prefer)
Salt and pepper, to taste
2 tablespoons vegetable oil
2 medium onions, diced
4 cloves garlic, minced
1 quart chicken stock
1 tablespoon chicken soup base
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon black pepper
1/4 to 1/2 teaspoon cayenne pepper, to taste
1 (8 oz). can tomato sauce
1 (19 oz.) can enchilada sauce (or two 10 oz. cans)
6 small corn tortillas*, minced
16 oz. Velveeta, cubed
1 cup co-jack cheese, shredded
1 22 oz. bag Tyson roasted and diced chicken, thawed
1 can whole kernel corn**, drained (optional)
Garnishes: pico de gallo, sour cream, shredded cheese, crunchy tortilla strips
2 (8-ounce) packages cream cheese
2 cups cooked chicken, shredded
1 1/3 cups Mexican cheese blend, shredded
1 teaspoon garlic, finely minced
1 1/2 tablespoons chili powder
1 teaspoon cumin
4 green onions, chopped
1 (10-ounce) can Rotel, drained
Cayenne pepper, to taste
Salt, to taste
1/2 bunch cilantro, chopped
4 tortillas
1/4 cup butter or margarine
1/4 cup all-purpose flour
3 cups chicken broth
1 cup milk
8 ounces Velveeta processed cheese food, cubed
10 ounces can Rotel tomatoes and chilies
2 cups chicken, cooked and shredded
1 teaspoon cumin
1 teaspoon chili powder
Salt, to taste
Pepper, to taste
4 to 6 flour tortillas
Colby Jack cheese, shredded or Mexican blend cheese, shredded
3 split fryer breasts cooked and cubed
1 bag of tortilla chips crushed
1 can of Rotel
1 can cream of chicken soup
1 small can of chopped green chilies
1 pound of Velveeta or American Cheese
2 Tbsp olive oil
1.5 pounds boneless chicken cutlets, cut into chunks
1 onion, diced
4 cloves garlic crushed
2 4 ounce cans chopped green chile peppers
1/2 tsp ground cayenne pepper-
2 tsp chili powder
1 tsp dried oregano
1 tsp kosher salt
1 14.5 ounce can low sodium chicken broth, drained and rinsed
2 cans (15 ounces) small white beans
1 8 ounce can niblet corn
1 cup shredded Mexican cheese
4 cups chicken breast, cooked and chopped
1 can black beans, rinsed and drained
6 green onions, diced
1/2 each of red, green, yellow, & orange bell peppers, diced
3 (8-ounce) blocks cream cheese, softened
2 cans diced tomatoes with chiles
1/4 to 1/2 cup chicken stock
1 teaspoon cumin
1 1/2 cups sharp cheddar cheese, shredded
1 cup of picante sauce
38 large pasta shells, cooked al dente
ENCHILADA SAUCE:
1 tablespoon butter
3 garlic cloves, minced
1 tablespoon flour
1 cup chicken stock or vegetable stock
2 teaspoons cumin
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup fresh cilantro, chopped
1 cup mild or medium salsa verde
1/2 cup fat free sour cream
ENCHILADAS:
4 cups cooked chicken breasts, chopped or shredded
2 cups shredded Mexican blend cheese
3 avocados, peeled and chopped
8 flour tortillas
1 1/2 to 2 pounds boneless chicken breasts
2 cups low-sodium, fat-free chicken broth
1 package ranch seasoning mix
1 package taco seasoning
Flour or corn tortillas
Suggested toppings: shredded cheese, salsa, sour cream, lettuce, diced avocado
16 ounces fat-free sour cream
1 can fat-free cream of chicken soup
1 tablespoons fresh chopped cilantro (1/2 tablespoon dried)
2 1/2 cups cooked shredded chicken breast
1 can Mexican Rotel
1 cup chopped onions (optional)
8 low carb tortillas
1 cup shredded pepper jack and colby cheese blend
1 can diced green chiles
1 pound boneless skinless chicken breasts, grilled, chopped
1 1/2 cups coleslaw blend, cabbage slaw mix
1/2 cup Kraft Mexican Style Finely Shredded Four Cheese
1/2 cup grape tomatoes, quartered
1/4 cup Kraft Classic Ranch dressing
1 tablespoon lime juice
1 teaspoon chili powder
4 (10 inch) whole wheat tortillas
1/2 cup Taco Bell Thick and Chunky Mild Salsa
1/4 cup sour cream
5 ounces reduced fat cream cheese, softened
1/4 cup light sour cream
1 (10-ounce) can of enchilada sauce
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed (canned corn works just fine, but drain it first)
1 (4-ounce) can diced green chilies
1/2 teaspoon chili powder
1/4 teaspoon cumin
Salt and pepper
4 scallions, thinly sliced
8 (8-inch) whole wheat tortillas

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