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The best tex mex chicken recipes - 273 recipes

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Easy recipe that adds a little variety to regular taco night

  • 4 boneless chicken breasts - no time to thaw? Starting with frozen is okay too
  • 1 jar taco sauce or salsa (I prefer taco sauce, but the kids like salsa so whatever you have on hand)
4.3/5 (24 Votes)

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Pre-heat the pressure cooker using the BROWN setting

  • 4 to 6 4 to 6 6 large skinless chicken thighs
  • 1 1 1 teaspoon salt
  • 1/2 1/2 1/2 teaspoon chili powder
  • 1 1 1 tablespoon olive oil
  • 1/2 1/2 1/2 red onion, finely chopped (about 1/2 cup)
  • 1 1 1 red bell pepper, finely diced
  • 1 1 1 green bell pepper, finely diced
  • 1 1 1 cup basmati rice (basmati is best, but long-grain can be substituted)
  • 1 1 1 cup chicken stock
  • 3/4 3/4 3/4 cup jarred salsa
  • 1/2 1/2 3 cup grated Monterey Jack cheese (about 3 ounces)
  • 1/4 1/4 1/4 cup chopped fresh cilantro
4.8/5 (14 Votes)

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($13)

  • 2 cups chopped, cooked chicken
  • 16 oz jar of chunky salsa
  • 16 oz tomato sauce
  • 1/2 cup water
  • 2 cups shredded Mexican blend cheese
  • 6oz pkg French Fried Onions
  • 1 box favorite pasta
4.8/5 (12 Votes)

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In a large stockpot over medium heat, sauté onions in oil until tender

  • 2 onions, chopped
  • 1 T. olive oil
  • 6 c. chicken broth
  • 6 15-1/2 oz. cans Great Northern beans, drained and rinsed
  • 3 5-oz. cans chicken, drained
  • 2 4-oz. cans diced green chiles
  • 2 t. ground cumin
  • 1 t. garlic powder
  • 1-1/2 t. dried oregano
  • 1/4 t. white pepper
  • 12-oz. container sour cream
  • 3 c. shredded Monterey Jack cheese
4.8/5 (12 Votes)

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The perfect recipe to try when you're tired of your usual weekday dinners

  • 2 (10 3/4-ounce) cans of cream of chicken
  • 1 (10-ounce) can of dice tomatoes and green chilies
  • 12 (6-inch) corn tortillas
  • 3 cups of cooked chicken
  • 1 cup shredded Mexican cheese blend
4.4/5 (38 Votes)

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Preheat oven to 350 degrees F

  • 2 cups chopped cooked rotisserie chicken
  • 2 cups sour cream
  • 1 (10-3/4-ounce) can cream of chicken soup, undiluted
  • 1 1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 1 1/2 cups (6 ounces) shredded Colby-Jack cheese blend
  • 1 (4.5-ounce) can chopped green chilies, drained
  • 2 tablespoons chopped onion
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 10 (10") corn tortillas
  • Vegetable oil
  • 1 cup (4 ounces) shredded Colby-Jack cheese blend
  • Salsa
4.8/5 (9 Votes)

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Throw everything except chips and cheese into a pot and bring to boil, then simmer for 10 minutes

  • 1 carton Trader Joe’s Tomato and Roasted Red Pepper Soup
  • 1/2 carton vegetable broth (I substituted with some chicken broth I already had on hand)
  • 1/2 bag frozen roasted corn (or 1 can)
  • 4 cubes of cilantro (or 1/4 cup chopped)
  • 1/3 cup Trader Joe’s Habanero & Lime Salsa (omg my new favorite salsa! I never thought I’d fine one to replace the deep love I have for the chipotle garlic salsa but I have!)
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can pinto beans, rinsed and drained
  • 1/2 cup chopped onion
  • 2 cooked, shredded chicken breasts (I just popped one giant one in the crock-pot with the rest of the jar of salsa and it was perfect!)
  • Tortilla chips, crumbled
  • Mexican cheese, shredded
  • Sour cream, optional
  • Sliced avocado, optional
4.2/5 (52 Votes)

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Oh, there will definitely be a next time

  • 1 can black beans, drained
  • 1 can corn, drained
  • 1 can diced tomatoes (14.5 ounce size – southwest style, if possible I used petite diced tomatoes w/ sweet onion)
  • 1 packet enchilada sauce mix (or if you can’t find this, mild taco seasoning works well too, this is what I used)
  • 1 1/2 cup water
  • 1 can (8 ounce) tomato sauce
  • 1 can ( 10 3/4 ounces) cream of chicken soup
  • 2 cups milk
  • 3-4 boneless chicken breasts (I only used 2 chicken breasts)
4.5/5 (33 Votes)

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Applebee's Tequila-Lime Chicken is one of the tangiest restaurant recipes around, made with tequila, lime and toppe...

  • 1 (5 ounce) chicken breast, boneless skinless
  • 1/2 cup lime juice
  • 1/4 cup tequila (non-alcoholic may be used)
  • 12 cup tortilla chips
  • 1/4 cup Mexi-ranch Dressing (recipe to follow)
  • 1/4 cup Cheddar jack cheese, shredded
  • 1 tablespoon salsa
  • 3 tablespoons ranch dressing
4.2/5 (66 Votes)

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1. Place chopped lettuce in a large bowl

  • 1 small head of lettuce, chopped
  • 1-2 cups shredded chicken
  • 1 mango, peeled and diced
  • 1 avocado, diced
  • 1.2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • salt and pepper to taste
4.6/5 (17 Votes)

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1. Cut chicken breast into strips and cook in oil in a skillet over medium heat , add onions for last 3 minutes

  • 1 large chicken breast
  • 1 medium onion, chopped
  • 2 T cooking oil
  • 1 15-16 ounce can hominy, rinsed and drained
  • 1 15-16 ounce can great northern beans, rinsed and drained
  • 1 14 ounce can reduced-sodium chicken broth
  • 1 9 ounce package frozen cooked chicken breast strips
  • 1/4 C lime juice
  • 2 T chopped fresh cilantro
  • 1/4 t ground cumin
  • 1/4 t ground black pepper
  • 12 C shredded colby and monterey jack cheese, monterey jack or cheddar (2 oz)
  • Bottled green salsa( optional)
4.7/5 (13 Votes)

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In the summer I like to cook in my crock pot

  • In the Crockpot
  • 2-3 Boneless skinless chicken breasts (depending on size)
  • 2 Tbsp cream cheese
  • 1 can Cream of chicken
  • 1/2 cup salsa
  • 1/2 can of rotel tomatoes
  • 1/2 cup of mixed shredded cheese (go ahead add a little more)
  • Sprinkle taco seasoning
  • Put it on a bed of fluffy rice.
  • Toppings
  • Crunched up tortilla chips
  • Canned seasoned black beans
  • MORE SHREDDED CHEESE
4.5/5 (28 Votes)

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