Mexican Street Chicken Recipes

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

Ingredients

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

STREET TACOS- AUTHENTIC MEXICAN NO CHEESE CHICKEN

Street Tacos- Authentic Mexican No Cheese Chicken image

Making the authentic Mexican food use very little cheese and prepare in a way to create lots of flavor. The extra calories and fat of the cheese is not missed. The flavor will more than make up.... The word taco means "Light Snack"

Provided by Ronbiz

Categories Chicken Breast

Time 5h1m

Yield 15 Street Tacos, 4-5 serving(s)

Number Of Ingredients 13

Ingredients

1 lb boneless skinless chicken (can be frozen)
1 cup msg free chicken broth
3 teaspoons taco seasoning (no Msg preferred)
1/2 teaspoon ginger
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon black ground pepper
1/2 cup cilantro (not minced)
2 cups minced and cleaned fresh cilantro
1 cup minced onion
1 cup pico de gallo
30 round corn tortillas or 30 white corn tortillas, 3-4-inch
2 limes, cut into slices

Steps:

The Meat:.
Take all of the top ingredients and put in a crock pot for 1 hour on high, turn on low for 4 hours. Remove Cilantro and Tear up chicken with two forks.
Heat the tortillas in light oil using cast iron skillet.
Use two tortilla stacked and put a small circle of meat in the middle.
Top with Cilantro, onions, pico de gallo. Squeeze of Lime.
Serve immediately while hot.
Can add some salsa choices to taste.
Best served in the afternoons.
NOTE: also can be served with a Corona and Lime, I used Chicken you can make this with Pork also.

Nutrition Facts : Calories 559.9, Fat 7.1, SaturatedFat 1.3, Cholesterol 66, Sodium 352.9, Carbohydrate 89.2, Fiber 13.3, Sugar 4.2, Protein 38.7

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

Ingredients

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