Fiesta Chicken Dinner Recipes

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FIESTA CHICKEN



Fiesta Chicken image

Chili powder and picante sauce add just the right dash to this hearty main dish. It's a snap to assemble since it uses convenience foods. -Teresa Peterson, Kasson, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 10

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 small tomatoes, chopped
1/3 cup picante sauce
1 medium green pepper, chopped
1 small onion, chopped
2 to 3 teaspoons chili powder
12 corn tortillas (6 inches), cut into 1-inch strips
3 cups cubed cooked chicken
1 cup shredded Colby cheese

Steps:

  • In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. , Cover and bake at 350° until bubbly, 40-50 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 324 calories, Fat 14g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 802mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 23g protein.

FIESTA CHICKEN DINNER



Fiesta Chicken Dinner image

Make and share this Fiesta Chicken Dinner recipe from Food.com.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb lean ground chicken
1 teaspoon oil
1 (9 1/2 ounce) package , kraft deluxe white cheddar on rotini pasta & sauce
2 1/2 cups hot water
1 (19 fluid ounce) can chili-style stewed tomatoes, undrained
1 teaspoon ground cumin
1 (19 fluid ounce) can black beans, drained and rinsed
2 green onions
6 tablespoons sour cream (optional)
6 tablespoons salsa (optional)

Steps:

  • Cook chicken in oil in a large nonstick skillet on medium heat 5 to 7 minutes or until no longer pink, stirring frequently.
  • Add pasta, hot water, tomatoes with their liquid and the cumin; mix well. Bring to a boil. Reduce heat to medium-low; cover and simmer 10 minutes.
  • Stir in beans and contents of the Cheese and contents of the cheese pouch; cook until heated through, stirring occasionally. Sprinkle with onions. Serve with a heaping tablespoon each of sour cream and salsa on the side, if desired.
  • NOTE: Use your favorite beans, such as kidney or black beans and you can substitute 1/4 cup chopped fresh cilantro for the green onions.

Nutrition Facts : Calories 209.6, Fat 2.6, SaturatedFat 0.6, Cholesterol 43.9, Sodium 275.2, Carbohydrate 22.5, Fiber 7, Sugar 3.6, Protein 24.5

FIESTA CHICKEN PASTA



Fiesta Chicken Pasta image

Who says pasta has to be Italian? This Fiesta Chicken Pasta will have your family asking for seconds-en español!

Provided by My Food and Family

Categories     1 Bag, 5 Dinners

Time 25m

Yield Makes 4 servings, 2 cups each.

Number Of Ingredients 9

2 cups rotini pasta, uncooked
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 red peppers, chopped
1/4 cup KRAFT Zesty Italian Dressing
1 Tbsp. chili powder
1/2 cup TACO BELL® Thick & Chunky Salsa
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup KRAFT Shredded Cheddar Cheese

Steps:

  • Cook pasta as directed on package.
  • Meanwhile, heat oil in large skillet on medium-high heat. Add chicken. Cook and stir 6 min. Add peppers, dressing and chili powder; cook 3 min. or until chicken is done, stirring frequently. Stir in salsa and sour cream.
  • Drain pasta. Toss with chicken mixture. Sprinkle with cheese.

Nutrition Facts : Calories 510, Fat 21 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 100 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 35 g

FIESTA CHICKEN BUNDLES



Fiesta Chicken Bundles image

"I love to make this chicken dish because while it bakes, I can take a siesta before the fiesta! I dreamed it up when I was on vacation and had limited ingredients. It's packed with great flavor, and my family really enjoys it." -Merry Graham, Newhall, California

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 13

4 boneless skinless chicken breasts (6 ounces each)
4 corn tortillas (6 inches), chopped
1 cup shredded pepper Jack cheese
1-1/4 cups salsa verde, divided
1/2 cup cornmeal
1 teaspoon garlic salt
2 tablespoons canola oil
1/2 cup water
3 tablespoons orange marmalade
1 teaspoon chili powder
1/4 cup sour cream
1/3 cup minced fresh cilantro
2 cans (15 ounces each) Southwestern black beans, warmed

Steps:

  • Flatten chicken breasts to 1/4-in. thickness; set aside. In a small bowl, combine the tortillas, cheese and 1/2 cup salsa verde. Spoon tortilla mixture down the center of each chicken breast; roll up and secure with toothpicks., Combine cornmeal and garlic salt in a shallow bowl; coat chicken with cornmeal mixture., In a large skillet, brown chicken in oil. Add the water, marmalade, chili powder and remaining salsa to the pan. Bring to a boil. Reduce heat; cover and cook until a thermometer reads 170°, 15-20 minutes. Discard toothpicks., Top chicken with sour cream and cilantro. Serve with beans.

Nutrition Facts : Calories 760 calories, Fat 25g fat (8g saturated fat), Cholesterol 134mg cholesterol, Sodium 1356mg sodium, Carbohydrate 72g carbohydrate (13g sugars, Fiber 16g fiber), Protein 59g protein.

FIESTA CHICKEN AND BLACK BEANS



Fiesta Chicken and Black Beans image

Turn boneless, skinless chicken breasts into a vibrant, healthful one-pot meal with plump GOYA® Low Sodium Black Beans, sweet red onion, crunchy red bell pepper, and creamy avocado. Add your favorite salad or cornbread for a sensational black bean chicken dinner in just 30 minutes.

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 30m

Yield 4

Number Of Ingredients 10

2 tablespoons GOYA® Extra Virgin Olive Oil, divided
4 (5 ounce) boneless, skinless chicken breast fillets
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
½ red onion, finely chopped
½ red bell pepper, finely chopped
1 (15.5 ounce) can GOYA® Low Sodium Black Beans, drained and rinsed
½ cup fresh corn kernels
1 avocado, finely chopped
1 tablespoon GOYA® Lemon Juice
1 tablespoon finely chopped fresh cilantro

Steps:

  • Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.
  • Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined.
  • Divide chicken among serving plates; top with black bean mixture. Serve warm.

INSTANT POT CREAMY FIESTA CHICKEN RECIPE



Instant Pot Creamy Fiesta Chicken Recipe image

This Instant Pot creamy fiesta chicken has the perfect amount of kick mixed with a sweet creamy sauce

Provided by Camille Beckstrand

Categories     Main Course

Time 35m

Number Of Ingredients 12

2 pounds boneless, skinless chicken breasts
¼ cup water
1 onion (finely diced)
15 ounces canned corn (not drained, (1 can))
15 ounces canned black beans (drained, (1 can))
1 cup salsa
2 Tablespoons lime juice
1 packet taco seasoning
1 packet dry ranch dressing mix
8 ounces cream cheese (room temperature, cut into pieces)
1 cup shredded pepper jack cheese
optional toppings ((salsa, guacamole, sour cream, cilantro, etc))

Steps:

  • Place chicken breasts in the bottom of the Instant Pot.
  • Add water, onion, corn, black beans, salsa, lime juice, taco seasoning, and dry ranch mix.
  • Place the lid on to of pot and move valve to SEALING (not venting).
  • Press the PRESSURE COOK (or MANUAL) button and set timer for 20 minutes (or 25 minutes if using frozen chicken breasts).
  • When cook time is finished, do a QUICK RELEASE of the pressure.
  • Remove the chicken from the pot and shred using 2 forks.
  • While the chicken is out of the pot, add in cream cheese and pepper jack cheese.
  • Mix together until all the cream cheese and pepper jack cheese is melted (if you want, you can press the SAUTE button to heat it up faster) and the mixture is creamy.
  • Add the chicken back in and stir.
  • Use this chicken for tacos, burritos, nachos, salads, enchiladas, quesadillas, etc. The possibilities are endless!

Nutrition Facts : Calories 481 kcal, Carbohydrate 35 g, Protein 46 g, Fat 17 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 134 mg, Sodium 1969 mg, Fiber 7 g, Sugar 6 g, UnsaturatedFat 7 g, ServingSize 1 serving

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