Tex Mex Chicken Starter Recipes

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TEX-MEX CHICKEN STARTER



Tex-Mex Chicken Starter image

"I developed this seasoned chicken mixture to reduce meal preparation time," writes Nancy Pease of Lafayette Hill, Pennsylvania. "It's handy to keep in the freezer for a head start on three different meals. No one realizes they come from the same beginnings,"

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 cups.

Number Of Ingredients 10

1/2 cup lemon juice
1/2 cup canola oil
3 tablespoons chili powder
1-1/2 teaspoons each garlic powder, ground cumin, dried coriander and dried oregano
3/4 teaspoon salt
3/4 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper, optional
3 pounds boneless skinless chicken breasts, cut into 1-inch strips
3 medium onions, halved and sliced into rings
4 garlic cloves, minced

Steps:

  • In a large resealable plastic bag, combine lemon juice, oil and seasonings. Add chicken. Seal bag and turn to coat; refrigerate for 1 hour., In a large skillet over medium-high heat, bring chicken and marinade to a boil in batches. Reduce heat; cook and stir for 6 minutes or until juices run clear. Remove chicken with tongs to a large bowl., In the drippings, saute onions and garlic until onions are crisp-tender. Pour over chicken and mix well. Cool for 30 minutes. , Divide mixture among three freezer containers; cover and freeze for up to 3 months. Thaw before using.

Nutrition Facts : Calories 231 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 224mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.

TEX-MEX CHICKEN STEW



Tex-Mex Chicken Stew image

Make and share this Tex-Mex Chicken Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Thigh & Leg

Time 7h5m

Yield 8 serving(s)

Number Of Ingredients 17

2 onions, minced
2 jalapeno peppers, stemmed, seeded, and minced
6 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon vegetable oil
1 tablespoon chili powder
4 cups low sodium chicken broth, plus extra as needed
1 (14 1/2 ounce) can diced tomatoes, drained
1/4 cup minute tapioca
1 tablespoon . light brown sugar
3 lbs boneless skinless chicken thighs, trimmed
salt
pepper
2 cups frozen corn
1 (15 ounce) can black beans, drained and rinsed
chipotle chile in adobo, minced
1/4 cup minced fresh cilantro

Steps:

  • Microwave onions, jalapenos, garlic, tomato paste, oil, and chili powder in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
  • Stir broth, tomatoes, tapioca, and sugar into slow cooker.
  • Season chicken with salt and pepper and nestle into slow cooker.
  • Cover and cook until chicken is tender, 4-6 hours on LOW.
  • Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
  • Let stew settle for 5 minutes then remove fat from surface using large spoon.
  • Stir in corn and beans, cover, and cook on HIGH until heated through, about 10 minutes.
  • Stir in shredded chicken, chipotles to taste, and let sit until heated through, about 5 minutes (adjust stew consistency with additional hot broth as needed).
  • Stir in cilantro, season with salt and pepper to taste, and serve.

Nutrition Facts : Calories 420.6, Fat 10.2, SaturatedFat 2.4, Cholesterol 141.7, Sodium 254.2, Carbohydrate 42, Fiber 7, Sugar 9.1, Protein 43

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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Top Asked Questions

What is the best way to make Tex-Mex food?
Browned, cubed beef is simmered with diced tomatoes, cumin, and garlic, then shredded. This makes good filling for Tex-Mex style dishes, and freezes well. Frozen chicken breasts rubbed with taco seasoning cook in an Instant Pot® with salsa and chicken broth for a quick and easy Tex-Mex meal.
What do you put in a Tex Mex chicken casserole?
This casserole is overflowing with staple ingredients you probably already have at home too, like cheese, tomatoes, instant rice, and chicken broth. The combination of the chicken and rice with the sour cream and cream of chicken soup is basically a flavor explosion. This TEx Mex chicken casserole is creamy, cheesy, and delicious!
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