Quick Mexican Chicken Recipes

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QUICK AND EASY MEXICAN CHICKEN



Quick and Easy Mexican Chicken image

An easy entree with Mexican flair! Serve over rice or buttered noodles.

Provided by Karen Taylor

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breasts
cooking spray
1 clove garlic, minced
1 pinch salt
1 pinch ground black pepper
1 pinch ground cumin
1 cup salsa
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.
  • Transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 4.9 g, Cholesterol 98.1 mg, Fat 11.1 g, Fiber 1.1 g, Protein 35.4 g, SaturatedFat 6.4 g, Sodium 641.3 mg, Sugar 2.1 g

QUICK MEXICALI CHICKEN CASSEROLE



Quick Mexicali Chicken Casserole image

This was an "accidental" recipe because I had to come up with something quick for dinner--my family absolutely flipped over it! This yummy, cheesy, gooey, Mexican-inspired chicken casserole is warm and comforting and perfect served with rice. You and your family will love it... try it and let me know what you think!

Provided by Mo

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 9

1 (10.5 ounce) can condensed cream of chicken soup, undiluted
1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL® Original), drained
½ cup sour cream
2 tablespoons milk
1 ½ tablespoons taco seasoning mix
¼ teaspoon cayenne pepper
3 cups cubed cooked chicken
2 cups shredded Cheddar cheese, or more to taste
1 cup crushed tortilla chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine soup, diced tomatoes with chiles, sour cream, milk, taco seasoning, and cayenne pepper in a bowl. Add chicken and 1/2 of the cheese. Just before baking in the oven, add crushed tortilla chips and combine evenly. Put in a baking dish and sprinkle with the remaining cheese.
  • Bake, uncovered, in the preheated oven until hot, bubbly, and cheese is melted, about 40 minutes.

Nutrition Facts : Calories 438.4 calories, Carbohydrate 11.3 g, Cholesterol 113.6 mg, Fat 28.5 g, Fiber 0.7 g, Protein 33.2 g, SaturatedFat 14.6 g, Sodium 1036.1 mg, Sugar 1.2 g

EASY BUDGET MEXICAN SLOW COOKER CHICKEN



Easy Budget Mexican Slow Cooker Chicken image

This is a super easy, budget-friendly family dinner that feeds a lot of people.

Provided by Michele Kostelecky

Time 4h40m

Yield 10

Number Of Ingredients 6

2 (10 ounce) chicken breast, bone-in, with skin, raw
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
2 cups salsa
2 cups brown rice
1 (8 ounce) package cream cheese, softened

Steps:

  • Place frozen chicken breasts into a slow cooker and cover with corn, black beans, and salsa.
  • Cook on High for 4 hours.
  • Transfer chicken breasts to a cutting board and shred with 2 forks. Return shredded chicken to the slow cooker and stir in brown rice. Mix in cream cheese, cover, and cook for 30 more minutes.

Nutrition Facts : Calories 377.5 calories, Carbohydrate 47.8 g, Cholesterol 56.5 mg, Fat 12.4 g, Fiber 5.9 g, Protein 20.3 g, SaturatedFat 6.1 g, Sodium 695.5 mg, Sugar 3.2 g

QUICK MEXICAN CHICKEN



Quick Mexican Chicken image

This is a great recipe to make on weeknights as it is hands off and easy prep as you just use chicken breasts straight from the freezer. I use the Perdue brand of frozen chicken breasts I buy at Costco.

Provided by Chohertz

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 4

4 boneless skinless chicken breasts, frozen
1 cup salsa
0.5 (15 ounce) can black olives
1 cup shredded mexican cheese

Steps:

  • -Preheat oven to 400 degrees.
  • -Toss the chicken breasts with the salsa and put in 9 x 13 pan.
  • -Crush the olives and sprinkle over chicken.
  • -Top with the cheese.
  • -Bake covered for 35 minutes, bake uncovered for 10 minutes and serve.

Nutrition Facts : Calories 331.5, Fat 17.1, SaturatedFat 7.4, Cholesterol 103.1, Sodium 1302, Carbohydrate 8.9, Fiber 2.7, Sugar 3.5, Protein 35.8

QUICK MEXICAN CHICKEN



Quick Mexican Chicken image

Thanks to leeannr and Bekah826 who helped me with this recipe one day when I was really lacking in inspiration.

Provided by Sackville

Categories     Chicken

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 16

1 cup rice, cooked according to packet directions
2 tablespoons olive oil
1/2 red pepper, finely chopped
1/2 green pepper, finely chopped
6 button mushrooms, quartered
1 cup frozen corn
1 (400 g) can chopped tomatoes
1/4 cup water
2 tablespoons tomato paste
1 teaspoon sugar
2 cups cooked chicken, chopped into bite-sized pieces
1 teaspoon cumin
1 -2 teaspoon chili powder
salt and pepper, to taste
2 cups grated cheddar cheese
2 -3 spring onions, chopped

Steps:

  • Cook the rice according to the directions on the packet.
  • In a large, deep frying pan, saute the peppers for a couple minutes.
  • Add the mushrooms and saute a couple more.
  • Add in the corn, tomatoes, water, tomato paste and sugar.
  • Stir to mix and let simmer for about 10 minutes or until a thicker sauce develops.
  • Add the chicken and spices.
  • Let cook another couple minutes until the chicken is warmed through.
  • Serve over rice, topping with grated cheddar cheese and the spring onions, if desired.

Nutrition Facts : Calories 1322.1, Fat 62.6, SaturatedFat 28.7, Cholesterol 223.7, Sodium 968.1, Carbohydrate 115.3, Fiber 8.8, Sugar 12.8, Protein 76.6

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