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The best tex mex chicken recipes - 273 recipes

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From Diabetics & You Fall 2012 Magazine

  • 1 tablespoon canola oil
  • 1 1/4 pounds ground chicken
  • 1 Vidalia onion,finely chopped
  • 1 (4-oz) can chopped mild green chilies
  • 1 (1-oz) package saltfree taco seasoning
  • 2 garlic cloves, minced
  • 1 cup reduced-fat shredded sharp cheddar cheese
  • 2 tablespoons reducedfat sour cream
  • 1/4 cup fresh cilantro,chopped
  • 4 scallions, finely chopped
  • 16 (9x14) sheets frozen phyllo dough, thawed
  • 1 cup low-sodium mild green salsa
4.2/5 (21 Votes)

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Preheat broiler with oven rack 6 inches from heat

  • Cooking spray
  • 2 pounds tomatillos, husks removed
  • 4 poblano chiles, halved lengthwise, ribs and seeds removed
  • 1 large yellow onion, quartered
  • 6 garlic cloves
  • 1 cup firmly packed fresh cilantro leaves and stems
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 2 tablespoons olive oil
  • 8 bone-in, skinless chicken thighs (about 4 lb.)
  • 16 (6-in.) corn tortillas
  • 6 ounces reduced-fat Mexican blend cheese, shredded (about 1 1/2 cups)
  • 1/2 cup plain 2% reduced-fat Greek yogurt
  • 1/2 cup chopped fresh cilantro
4.3/5 (9 Votes)

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Ready in less than 15 minutes, this tasty Buffalo Chicken Skillet Dip adds a lovely Mexican twist to this favorite ...

  • 1 package (8-ounce) cream cheese, cut into cubes
  • 1/3 cup Frank's™ RedHot™ Original cayenne pepper sauce
  • 1 tablespoon Old El Paso™ taco seasoning mix (from 1-ounce package)
  • 2 cups deli rotisserie chicken, chopped
  • 1 container (8-ounce) sour cream
  • Tortilla chips and celery sticks, as desired
4.3/5 (6 Votes)

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Prepare four bowls at once

  • 2-3 boneless skinless chicken breasts
  • 3 bell peppers, any color, sliced
  • 1 large red onion, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon taco seasoning
  • Salt and pepper
  • 1 jar salsa
  • 3 cups cooked brown rice, divided
  • 1 can black beans, drained and rinsed
  • 1 can corn
  • 1 cup shredded cheddar cheese
  • 1 lime, sliced into wedges
  • Fresh cilantro to garnish
4.3/5 (6 Votes)

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Place a single layer of corn chips on bottom of the slow-cookedIn a bowl, combine chicken, diced tomatoes with gree...

  • 1 Package of Corn Chips
  • 1 Half of Whole Chicken, cooked and de-boned
  • OR 3-4 Boneless skinless Chicken Breasts, cooked
  • 1 Can of Diced Tomatoes with Green Chiles
  • 1 Can of Cream of Chicken Soup
  • 1 Can of Cream of Mushroom Soup
  • 1 Small Onion, chopped
  • 2 Cups of Shredded Cheese
  • 2 Cups of Chicken broth
4.3/5 (15 Votes)

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1 Set KitchenAid® Multi-Cooker to Soup setting

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 pound ground chicken or turkey
  • 3 1/2 cups reduced-sodium chicken broth
  • 2 carrots, chopped
  • 1 medium green bell pepper, chopped
  • 2 plum tomatoes, chopped
  • 1 jalapeño pepper, finely chopped (optional)
  • 1 teaspoon salt
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon celery salt
  • freshly ground black pepper
  • 1 can (about 15 ounces) great northern beans, rinsed and drained
4.2/5 (5 Votes)

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The tomatillos in this braising sauce offer a tangy contrast to the rich chicken flavor

  • 12 ounces tomatillos (about 5 medium), husks removed
  • 6 garlic cloves
  • 1 medium jalapeño pepper, halved and seeded
  • 1 cup chopped fresh cilantro
  • 1/2 cup unsalted chicken stock (such as Swanson)
  • 1 1/2 teaspoons all-purpose flour
  • 8 bone-in chicken thighs (about 1 3/4 pounds), skinned
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
  • 1/2 cup grape tomatoes, quartered
  • 3 tablespoons Mexican crema
4.3/5 (3 Votes)

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1. Using a sharp, thin knife, cut a parallel slit in the side of each chicken breast, forming a pocket, taking car...

  • 4 boneless, skinless chicken breast halves
  • 1-3/4 cups (7 oz.) Sargento® Bistro® Blends Shredded Chipotle Cheddar Cheese, divided
  • 1 jar (2 oz.) chopped pimiento, drained or 1/4 cup chopped, drained, bottled roasted red bell pepper
  • 2 Tbsp. chopped cilantro or green onion tops
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. garlic salt
4.3/5 (3 Votes)

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Who doesn't love nachos!? These fab nachos are loaded with ancho-Lime grilled chicken, grilled sweet corn salsa, bl

  • TOPPINGS:
  • 1/2 cup extra light olive oil
  • 2 tablespoons ancho chili powder
  • 1 tablespoon cumin
  • 1/2 teaspoon kosher salt
  • Juice of two limes
  • 1 1/2 pounds chicken thighs, boneless, skinless (or breasts)
  • 1 handful fresh cilantro
  • 1 large bag whole grain tortilla chips
  • 2 cups cheddar cheese, freshly grated
  • 1 recipe grilled sweet corn salsa
  • 1 cup canned black beans, drained and rinsed
  • Sliced green onions
  • Sour cream
  • Hot sauce
4.1/5 (22 Votes)

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The red onions develop a nice char on the grill, but they finish cooking and develop a depth and sweetness once lef...

  • 1/4 cup chopped fresh cilantro
  • 1/4 cup fresh orange juice
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon ground red pepper
  • 6 garlic cloves, minced
  • 3/4 teaspoon kosher salt, divided
  • 1 pound skinless, boneless chicken breast halves
  • Cooking spray
  • 1 medium red onion, peeled and cut into 1/2-inch rings
  • 1 ripe avocado, peeled and sliced
  • 1 lime, cut into wedges
  • Chopped fresh cilantro (optional)
4.3/5 (9 Votes)

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This is one of my favorite soup recipes! Just prep it the night before and you can have it completely ready the nex...

  • Optional toppings:
  • 4 boneless skinless chicken breasts
  • 1 small onion (about 1 cup), chopped
  • 16 oz can black beans, drained and rinsed
  • 16 oz can kidney beans, drained and rinsed
  • 8 oz can tomato paste
  • 10 oz package of corn kernels, frozen
  • 2 -10 oz cans of diced tomatoes w/ chilies 1 packet reduced-sodium taco seasoning
  • 1 Tbsp chili powder
  • 32 oz reduced-sodium chicken stock
  • 6 corn tortillas, cut into strips
  • Salt and pepper to taste
  • Low-fat sour cream
  • Jalapeños
  • Avocado
  • Reduced-fat Mexican shredded cheese cilantro
  • Lime olives
4.1/5 (18 Votes)

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Pour Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight

  • 4 boneless, skinless chicken breasts
  • 1 bottle Lawry's Baja Chipotle marinade or Lawry's Mesquite Marinade
  • 3 Tbsp vegetable oil
  • 1 cup uncooked long grain rice (not instant)
  • 1 Tbsp dried minced onion flakes
  • 1 tsp garlic salt
  • 1 tsp Pampered Chef Southwestern Seasoning or Taco Seasoning
  • 2 cups chicken broth
  • 1/2 cup tomato sauce
  • 1 container Mexican Queso (I used Gordos Cheese Dip)
  • chopped tomato
3.8/5 (29 Votes)

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Pollo Loco - Mexican Chicken and Rice Spicy Chicken Phyllo Rolls