Mexican Corn Biscuits Recipe Recipe For Chicken

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MEXICAN CORN AND CHICKEN CASSEROLE



Mexican Corn and Chicken Casserole image

This easy recipe combines Mexican cheeses and seasonings with rice and tomatoes for a chicken casserole that showcases so many of the flavors you love in south-of-the-border cooking.

Provided by BHG Test Kitchen

Time 55m

Number Of Ingredients 14

1 14.5 ounce can reduced-sodium chicken broth
1 cup uncooked long grain rice
1 tablespoon vegetable oil
0.25 cup chopped onion
2 cloves garlic, minced
2 cup frozen corn, thawed
1.5 cup shredded cooked chicken breast*
1 14.5 ounce can diced tomatoes, undrained
1 cup tomato sauce
1 cup shredded Mexican-style four cheese blend (4 ounces)
1 tablespoon chili powder
Sour cream (optional)
Fresh cilantro (optional)
2 green onions, thinly sliced (optional)

Steps:

  • Preheat oven to 350°F. Grease a 2-quart casserole; set aside. In a large saucepan combine broth and rice. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until rice is tender.
  • Meanwhile, in another large saucepan heat oil over medium heat. Add onion and garlic; cook until onion is tender. Remove from heat.
  • Add corn, shredded chicken, tomatoes, tomato sauce, 1/2 cup of the cheese, the chili powder, and the rice mixture to onion mixture; stir until well mixed. Transfer to the prepared casserole. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for 20 to 25 minutes or until cheese is lightly browned and mixture is heated through. If desired, top with sour cream, cilantro, and sliced green onions.

Nutrition Facts : Calories 524 kcal, Carbohydrate 66 g, Cholesterol 70 mg, Protein 32 g, SaturatedFat 7 g, Sodium 1099 mg, Sugar 8 g, Fat 16 g, UnsaturatedFat 5 g

MEXICAN STREET CORN CHICKEN



Mexican Street Corn Chicken image

This Mexican Street Corn Chicken is a FAVORITE chicken breast dinner. With tender chicken smothered in a creamy corn mixture, it has all the flavors of Mexican Elote, but made with minimal time and effort.

Provided by Kimber

Categories     Dinner

Number Of Ingredients 11

2 lbs boneless, skinless chicken breast ((4-6 thin chicken breasts))
3 cups sweet corn ((2 cans, drained))
1/4 cup mayonnaise
1/4 cup sour cream
1/2 tbsp lime juice
1½ tsp chili powder
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp cayenne pepper ((optional))
1/4 cup queso fresco (crumbled)
1/4 cup cilantro (chopped)

Steps:

  • In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder and mix to combine.
  • In a casserole dish, lay the thin chicken breasts flat in the dish. Then season with salt, garlic powder and cayenne pepper. Spread the corn mixture evenly over the top of the chicken.
  • Bake at 350˚F, uncovered, for 30-40 minutes or until the chicken is cooked through (165˚F internal temp.) Then remove from the oven and garnish the top with crumbled queso fresco and chopped cilantro.

Nutrition Facts : ServingSize 1 chicken breast, Calories 492 kcal, Carbohydrate 24 g, Protein 53 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 164 mg, Sodium 958 mg, Fiber 3 g, Sugar 5 g

MEXICAN DROP BISCUITS



Mexican Drop Biscuits image

"We love these golden biscuits with big bowls of soup," Teresa Spencer notes from Wauwatosa, Wisconsin. "The green chilies and taco cheese add extra zip to everyday meals."

Provided by Taste of Home

Time 20m

Yield 1 dozen.

Number Of Ingredients 10

2 cups biscuit/baking mix
1 cup shredded Mexican cheese blend
1 can (4 ounces) chopped green chilies, undrained
1/2 cup water
3 tablespoons butter, melted
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper

Steps:

  • In a small bowl, combine the biscuit mix, cheese and chilies. Stir in water just until moistened. Drop into 12 mounds 2 in. apart onto a greased baking sheet. Bake at 450° for 10-15 minutes or until golden brown. , In a small bowl, combine the butter, parsley, garlic powder, oregano, thyme and cayenne pepper; brush over biscuits. Serve warm.

Nutrition Facts : Calories 140 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 379mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

MEXICAN BISCUIT CASSEROLE



Mexican Biscuit Casserole image

I found this recipe in Midwest Living Magazine years ago and it has been a family favorite ever since. It's great warmed up in the microwave the next day, too! Note: I often times just use the Bisquick box recipe for biscuits and make a dozen to spread evenly over the casserole. I also have fun cutting them in different shapes on occasion.

Provided by 2bizzy

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

1 1/2 lbs lean ground beef
1 (1 1/4 ounce) package taco seasoning mix
1/2 cup water
1 (16 ounce) can kidney beans, undrained
1 (11 ounce) can corn mixed with chopped peppers, drained
3 1/4 cups packaged biscuit mix
3/4-1 cup milk
3 cups shredded cheddar cheese (12 ounces)

Steps:

  • Preheat oven to 350.
  • In a large skillet, cook ground beef until brown.
  • Drain fat.
  • Add taco-seasoning mix according to package directions except use 1/2 cup water.
  • Add the undrained kidney beans and drained corn; bring to boiling.
  • Meanwhile, combine the biscuit mix and milk, stirring until all is moistened.
  • Mix for 30 seconds more.
  • Roll dough out on a lightly floured surface to a 1/2 inch thickness.
  • Cut with a 2 inch round biscuit cutter, making 10 biscuits.
  • Spoon hot meat mixture into a 13x9x2 inch (3 quart rectangular) baking dish and top with cheese.
  • Immediately place biscuits on top and bake for 20 minutes or until biscuits are done.
  • Remove from oven and let stand for at least five minutes before serving.

MEXICAN CORN



Mexican Corn image

This recipe was given to me by my aunt in Texas, where they like everything hot! Now, my family wants it for holidays, barbeques, or just by itself.

Provided by KBALDRIDGE

Categories     Side Dish     Vegetables     Corn

Time 20m

Yield 6

Number Of Ingredients 5

2 (15.25 ounce) cans whole kernel corn, drained
1 (8 ounce) package cream cheese
¼ cup butter
10 jalapeno peppers, chopped
1 teaspoon garlic salt

Steps:

  • In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.

Nutrition Facts : Calories 359.3 calories, Carbohydrate 38.2 g, Cholesterol 61.4 mg, Fat 22.7 g, Fiber 4.5 g, Protein 8 g, SaturatedFat 13.4 g, Sodium 491.4 mg, Sugar 6.6 g

MEXICAN CHICKEN CORN CHOWDER



Mexican Chicken Corn Chowder image

Chowder with pizzazz!

Provided by Jeanne Jones

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 14

1 ½ pounds boneless skinless chicken breasts, cut into bite-size pieces
½ cup chopped onion
1 clove garlic, minced
3 tablespoons butter
2 cubes chicken bouillon
1 cup hot water
¾ teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 (14.75 ounce) can cream-style corn
1 (4 ounce) can diced green chiles
1 dash hot pepper sauce
1 tomato, chopped
¼ bunch fresh cilantro sprigs, for garnish

Steps:

  • In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
  • Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
  • Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

Nutrition Facts : Calories 367.5 calories, Carbohydrate 15.1 g, Cholesterol 108.5 mg, Fat 21.3 g, Fiber 1.3 g, Protein 30 g, SaturatedFat 12.8 g, Sodium 868.3 mg, Sugar 3.3 g

MEXICAN CHICKEN AND CORN SKILLET



Mexican Chicken and Corn Skillet image

Delight your loved ones today with our Mexican Chicken and Corn Skillet recipe. Our elotes inspired Mexican Chicken Corn Skillet features a blend of mayo, lime juice and chipotle powder. Add a sparkle of Parmesan cheese and cilantro to garnish the dish perfectly.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 Tbsp. oil
1 lb. boneless skinless chicken thighs, cut into thin strips
1 tsp. garlic powder
1 tsp. chipotle chile pepper powder
1/4 tsp. ground black pepper
1 pkg. (10 oz.) frozen corn
6 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
1 Tbsp. fresh lemon juice
1/4 cup KRAFT Grated Parmesan Cheese, divided
1 Tbsp. chopped fresh cilantro

Steps:

  • Heat oil in large skillet on medium heat. Add chicken and seasonings; cook and stir 4 min. or until chicken is done.
  • Add corn, mayo and lemon juice; cook and stir 3 to 4 min. or until heated through. Stir in 2 Tbsp. cheese.
  • Sprinkle with remaining cheese and cilantro.

Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 16 g

MEXICAN STREET CORN-CHICKEN SALAD



Mexican Street Corn-Chicken Salad image

Use leftover rotisserie chicken to make a delicious, easy salad featuring the flavors of Mexican street corn. As a side dish or a main course, this is perfect for summer or anytime. I serve it with homemade Mexican rice for a definite hit!

Provided by Christa Lewis

Categories     Corn Salad

Time 20m

Yield 4

Number Of Ingredients 16

1 cup mayonnaise
¼ cup crumbled cotija cheese
¼ bunch cilantro, finely chopped
1 clove garlic, minced
½ medium lime, juiced
1 teaspoon chili powder
½ teaspoon hot pepper sauce (such as Tapatio®)
¼ teaspoon ground cumin
salt and ground black pepper to taste
2 cups shredded cooked chicken
1 (15.25 ounce) can whole kernel corn, drained
1 (6 ounce) can sliced black olives
1 medium head butter lettuce, torn
1 medium avocado, sliced
2 tablespoons crumbled cotija cheese, or to taste
4 sprigs cilantro

Steps:

  • Whisk together mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin for dressing in a large bowl. Season with salt and pepper.
  • Add chicken, corn, and olives to dressing and toss to coat.
  • Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.

Nutrition Facts : Calories 786 calories, Carbohydrate 32.5 g, Cholesterol 90.1 mg, Fat 63.7 g, Fiber 8 g, Protein 28.5 g, SaturatedFat 12 g, Sodium 1253.4 mg, Sugar 5 g

EASY MEXICAN CHICKEN BAKE



Easy Mexican Chicken Bake image

I got this recipe from my mother, and it is delicious. Even my picky three year old loves it! It uses tortilla chips to make it crunchy. It's very Mexican style, and quite cheesy!

Provided by Trisha

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 6

Number Of Ingredients 7

6 boneless, chicken breast halves - cooked, skinned
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed nacho cheese soup
1 pound processed cheese, cubed
½ teaspoon chili powder
1 (14.5 ounce) package nacho-flavor tortilla chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine the chicken, mushroom soup, chicken soup, nacho cheese soup, process cheese food and chili powder to taste.
  • Spread a layer of tortilla chips in the bottom of a 9x13 inch baking dish. Spread the mixture over the chips and top with the remaining chips.
  • Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until all the cheese is melted and bubbly.

Nutrition Facts : Calories 946.2 calories, Carbohydrate 59.3 g, Cholesterol 155.2 mg, Fat 54.1 g, Fiber 4 g, Protein 53.6 g, SaturatedFat 19.4 g, Sodium 2432.3 mg, Sugar 10 g

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