Tex Mex Chicken Pot Pie Recipes

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TEX MEX CHICKEN POT PIE RECIPE - (4.4/5)



Tex Mex Chicken Pot Pie Recipe - (4.4/5) image

Provided by Suzolson

Number Of Ingredients 19

2 chicken breast halves cut into chunks
2 TBSP EVOO
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/4 cup AP flour
1 TBSP salt
1 tsp oregano
2 TBSP cumin
1 TBSP paprika
2 TBSP dried cilantro
2 cups skim milk
1/2 cup low sodium chicken broth
1 can chili beans with mild sauce
1 can whole kernel corn drained
1 box cornbread mix
1 egg
2/3 milk
4 oz shredded pepper jack cheese

Steps:

  • Saute chicken in 1 TBSP EVOO will no longer pink. Remove from pain. Add onions, peppers and remaining oil. Saute until softened. Stir in flour and cook for 2 minutes. Add salt, spices, broth, and milk slowly while stirring. Stir and cook until mixture has thickened. Add chicken to thickened mixture. Pour into a 8x8 pan until about 2/3 full. You may have leftovers. You can pour these into a second dish so that it fills up about 2/3 full. Mix cornbread mix as directed on package. Stir in cheese. Pour carefully over the chicken mixture. Bake at 400F for 20 minutes or until top is golden brown. Sprinkle with paprika. Serve.

TEX-MEX CHICKEN CASSEROLE



Tex-Mex Chicken Casserole image

This is a version of the famous King Ranch Chicken casserole. Careful, it packs a bit of heat!

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h30m

Yield 8

Number Of Ingredients 13

1 (10 ounce) bag nacho cheese-flavored corn chips (such as Doritos®), crushed
1 tablespoon butter
1 small onion, finely chopped
1 (14.5 ounce) can diced tomatoes
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can cream of mushroom soup
1 (4.5 ounce) can chopped green chiles
⅓ cup milk
2 tablespoons sour cream
1 teaspoon chili powder
1 teaspoon ground cumin
2 ½ cups chopped cooked chicken
1 (8 ounce) package shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place.
  • Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes.
  • Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese.
  • Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 31.1 g, Cholesterol 71.5 mg, Fat 29.5 g, Fiber 2.2 g, Protein 24.2 g, SaturatedFat 11.4 g, Sodium 1209.4 mg, Sugar 4.8 g

TEX-MEX CHICKEN TAMALE PIE



Tex-Mex Chicken Tamale Pie image

Indigenous people in Mexico make a version of this delicious pie with meat, chile peppers, and tomatoes, which is wrapped in a masa dough and foil and cooked over a campfire. This sumptuous cheese-topped pie might be considered the Tex-Mex version! It takes a lot of prep time but prep can be done a day ahead and the results are well worth the effort.

Provided by Kathleen Isabell

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h

Yield 10

Number Of Ingredients 13

6 pounds bone-in chicken breasts
water to cover
1 (15 ounce) can crushed tomatoes
1 onion, quartered
4 tomatillos - stemmed, husked, and halved
3 cloves garlic, peeled
4 New Mexico dried red chile pods, stemmed and seeded
1 teaspoon salt
1 teaspoon ground cumin
½ teaspoon dried oregano
½ cup lard
1 cup masa harina
1 (12 ounce) bag shredded Cheddar and Monterey Jack cheese blend

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken breasts in baking pans and cover with aluminum foil.
  • Bake chicken in the preheated oven until tender and cooked through, 1 1/4 to 1 1/2 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool until easily handled. Remove skin and discard. Bone chicken and chop into 1/2-inch pieces.
  • Combine bones with drippings from baking pans in a large pot; add enough water to cover. Bring to a boil and simmer for 1 hour. Strain broth and discard bones.
  • Place tomatoes, onion, tomatillos, garlic, and red chile pods in a blender or food processor; puree until chile pods are reduced to small flecks. Pour into a pot.
  • Mix 1 cup chicken broth, salt, cumin, and oregano into pureed mixture in the pot. Bring to a boil; reduce heat and simmer, about 5 minutes. Stir in chicken. Remove from heat.
  • Microwave 1 cup chicken broth and lard together in a microwave-safe bowl until lard is just melted, about 2 minutes. Mix in masa harina with your hands to make a smooth paste.
  • Press paste evenly into the bottom of a 10x13-inch baking pan. Spread chicken mixture on top. Cover with aluminum foil.
  • Bake in the preheated oven until chicken is heated through, about 40 minutes. Sprinkle shredded Cheddar and Monterey Jack cheese blend on top. Continue baking until cheese is melted and starting to bubble, 3 to 5 minutes. Let stand before serving, about 5 minutes.

Nutrition Facts : Calories 592.8 calories, Carbohydrate 15.6 g, Cholesterol 197.8 mg, Fat 28.4 g, Fiber 2.9 g, Protein 66.4 g, SaturatedFat 13.6 g, Sodium 691.1 mg, Sugar 1 g

TEX-MEX CHICKEN POT PIE



Tex-Mex Chicken Pot Pie image

This is a recipe that was dictated to me by a friend during lunch out. Her DH and two teen aged sons love this and it is simple as pie to make, LOL. Very versitile, you can use different cheeses, cooked beef or sauteed veges instead of chicken, and any kind of salsa you like.

Provided by KelBel

Categories     Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

2 cups shredded chicken breasts, cooked
1 cup frozen corn, defrosted
1 (15 ounce) can black beans, drained and rinsed
1/2 cup cheddar cheese, shredded
1/2 cup monterey jack pepper cheese, shredded
1 (8 ounce) jar salsa, your choice
2 pie crusts

Steps:

  • Preheat oven to 400.
  • Mix all ingredients together except pie crusts.
  • Line pie plate with first crust, deep dish is best.
  • Add chicken mixture.
  • Top with second pie crust. Cut slits into top crust.
  • Bake for 45-50 minutes, until golden.
  • Serve with sour cream and guacamole.

Nutrition Facts : Calories 505.2, Fat 26.6, SaturatedFat 8.9, Cholesterol 18.3, Sodium 670.8, Carbohydrate 52.6, Fiber 9.7, Sugar 1.5, Protein 16.1

EASY TEX-MEX CHICKEN AND RICE



Easy Tex-Mex Chicken and Rice image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

1 tablespoon olive oil
2 cloves garlic, pressed
1/2 white onion, diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
One 15-ounce can tomato sauce
One 10-ounce can diced tomatoes and green chiles
3 cups shredded rotisserie chicken
Two 8.8-ounce bags microwaveable white rice
1 1/2 cups grated pepper jack cheese
Fresh cilantro, for serving

Steps:

  • In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
  • Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
  • Sprinkle over the cilantro and serve.

TEX -MEX POT PIE



Tex -Mex Pot Pie image

This recipe was adapted from "The Spaghetti Sauce Gourmet". This could be made vegetarian by using soy crumbles instead of the ground beef. Very quick and easy.

Provided by mary winecoff

Categories     Savory Pies

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

12 ounces lean ground beef
1 (15 ounce) can red beans, drained
1 (16 ounce) jar salsa
1 (16 ounce) roll refrigerated prepared polenta, sliced in 1/2 inch rounds
1 cup cheddar cheese, shredded (can use Monterey jack)

Steps:

  • Preheat oven to 375 degrees.
  • Brown and crumble ground beef. Stir in beans and salsa.
  • Transfer to a lightly greased 8 inch square baking pan.
  • Arrange polenta over meat mixture, overlapping if necessary to cover the surface.
  • Sprinkle with cheddar cheese.
  • Bake 25 minutes, until bubbly and lightly browned.

TEX-MEX CHICKEN PASTA



Tex-Mex Chicken Pasta image

For a very different treatment, the spicy chicken mixture is coated with a cream sauce and served over hot cooked linguine. "Sometimes I garnish this dish with fresh cilantro and crunchy fried tortilla strips," Nancy notes.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4-6 servings.

Number Of Ingredients 8

1 package (16 ounces) linguine
1 medium sweet red pepper, chopped
2 teaspoons canola oil
2 cups Tex-Mex Chicken Starter
1 cup fresh or frozen corn
1 cup heavy whipping cream
1/2 cup shredded Monterey Jack cheese
minced fresh cilantro, optional

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, saute red pepper in oil until crisp-tender. Add the chicken starter and corn; heat through. Stir in cream and cheese. , Cook and stir over medium-low heat until the cheese is melted and sauce is thickened. Drain linguine; top with chicken mixture. Sprinkle with cilantro if desired.

Nutrition Facts :

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