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The best tex mex recipes - 286 recipes

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Chicken wrapped with bacon, stuffed with guacamole is to die for! This recipe is easy and delicious!

  • 2 ripe avocados
  • 1/2 white onion, finely chopped
  • 1/2 tomato, chopped
  • 2 tablespoons cilantro, chopped
  • 1/2 tablespoon kosher salt
  • 2 tablespoons freshly squeezed lime juice
  • 4 boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 8 bacon strips
  • 1 tablespoon canola oil
4.8/5 (24 Votes)

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Comfort, for me, comes in the form of cheesy pasta with a Tex-Mex kick

  • 8 ounces penne pasta
  • 2 teaspoons vegetable oil
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1 tablespoon flour
  • 1 1/3 cup milk, 2% or higher
  • 1 teaspoon salt
  • 3 tablespoons cream cheese
  • 6 ounces colby-jack cheese, divided
  • 1/2 cup drained Ro*Tel tomatoes
  • 2 cups cooked chicken, shredded
4.5/5 (31 Votes)

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Good for you and great tasting Paleo friendly Chicken Tacos!

  • 6 dried guajillo chiles
  • 1/4 cup apple cider vinegar
  • 2 heads of Boston Bibb lettuce
  • Chicken broth or water (enough to cover chicken below)
  • 1 1/2 pounds chicken breast or tenders.
  • 3 tablespoons olive oil, sunflower oil, or lard
  • 5 garlic cloves, peeled and crushed
  • 1 Large onion, peeled and quartered
  • 4 tomatoes, cored and quartered
  • 2 teaspoons ground cumin seed
  • Sea salt, to taste
  • Freshly ground black pepper
  • 2 cups grape tomatoes, quartered
  • 1 Large avocado, seeded, peeled, and cubed
  • Hot sauce, to taste
  • Lime wedges for serving
4.1/5 (48 Votes)

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This slow cooker chicken enchilada soup recipe only takes about 10 minutes of prep time, and it is oooooh-so-delici...

  • 2 boneless skinless chicken breasts (about 1 pound)
  • 2 cups good-quality chicken stock
  • 1 1/4 cup (or 1 10-ounce can) red enchilada sauce*, homemade or store-bought
  • 2 (14-ounce) cans black beans, rinsed and drained
  • 1 (14-ounce) can fire-roasted diced tomatoes, with juice
  • 1 (15-ounce) can whole-kernel corn**, drained
  • 1 (4-ounce) can diced green chiles
  • 2 cloves garlic, minced
  • 1 white onion, peeled and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, or more/less to taste
  • optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips
4.7/5 (30 Votes)

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The best part of this Paleo Crockpot Mexican Shredded Chicken besides it being delicious, is all of the ingredients...

  • 2 pounds chicken breast, boneless, skinless
  • 1 cup chicken broth
  • 1/3 cup salsa (my favorite is El Pato, sold at my Walmart near the canned tomatoes)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon chili powder or to taste
  • 1/4 teaspoon paprika
  • 1 1/2 teaspoon cumin
  • Sea salt and pepper to taste
4.3/5 (52 Votes)

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Combine your onion, tomato, buffalo wing sauce, chicken broth, squash, and seasonings in the Instant Pot

  • 1 large red onion, diced and sauteed
  • 13.5 ounces diced tomato
  • 1/3 cup hot sauce/buffalo wing sauce (gluten free/crap free)
  • 36 ounces organic/homemade chicken broth
  • 20 ounces butternut squash, chopped
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cumin
  • 1/2 cup full coconut milk
  • 3 tablespoons tapioca starch
  • 1 pound chicken breast, shredded
  • Fresh Cilantro
  • Diced avocado
  • Dairy free sour cream
  • Optional: blue cheese crumbles if dairy is tolerated
4/5 (3 Votes)

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Put the chicken breasts and the enchilada sauce in your slow cooker

  • 2 Chicken Breasts
  • 1 28 ounce can Red Enchilada Sauce (I use El Pato Brand)
  • Add these ingredients at the end
  • 10 corn tortillas (I used an entire 11.7 ounce bag)
  • 3 cups grated cheddar cheese (divided)
  • 1 3.8 ounce can black olives (divided)
5/5 (1 Votes)

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Season flattened chicken breasts with green chili powder, garlic powder, salt and pepper

  • 2 ciabatta rolls
  • 2 4 oz chicken breasts flattened
  • 2 whole green chilis (grilled, peeled and seeded)
  • 1/2 cup spinach
  • 1 roma tomato, sliced
  • 2 Laughing Cow Caeso Fresco and Chipotle cheese wedges
5/5 (1 Votes)

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Servings Per Recipe: 4 Amount Per Serving Calories: 278 Total Fat: 14

  • 4 (6 inch) corn tortillas, julienned
  • 1 1/2 tablespoons olive oil
  • 1 white onion, sliced thinly
  • 8 cloves garlic, thinly sliced
  • 4 fresh jalapeno peppers, sliced
  • 8 ounces skinless, boneless chicken breast halves - cut into thin strips
  • 1 quart chicken broth
  • 1/4 cup fresh lime juice
  • 1 tomato, seeded and diced
  • salt and pepper to taste
  • 1 avocado - peeled, pitted and diced
  • 1/4 cup chopped fresh cilantro
5/5 (1 Votes)

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The perfect game day appetizer, these tasty nachos are topped with shredded rotisserie chicken, BBQ sauce, ooey goo...

  • NACHOS:
  • 1 large bag corn tortilla chips
  • 1 rotisserie chicken, shredded
  • 1 bottle BBQ sauce
  • CHEESE SAUCE:
  • 1 pound Velveeta
  • 4 ounces cheddar cheese, shredded
  • 8 ounces Monterrey Jack cheese, shredded
  • 1 (14-ounce) can Rotel with green chili's
  • 1 tomato, diced
  • 1/2 red onion, finely diced
  • 1/2 teaspoon ground black pepper
  • 2 green onions, chopped (for topping)
  • 1 jalapeno pepper, finely diced (optional)
4.6/5 (36 Votes)

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In a large fry pan place the cubed cream cheese, cooked chicken, green chilies, jalapenos to taste, and a small por...

  • 6 boneless skinless chicken breasts, cooked and cut into cubes
  • 1 pkg cream cheese, cut into cubes
  • 1 sm can green chilies
  • 1/2-1 sm can of jalapenos
  • 1 large can green enchilada sauce
  • 1 pkg of your favorite flour tortillas or corn
  • 1 Ib grated Mexican blend cheese
4.7/5 (27 Votes)

By

An amazing Mexican twist on lasagna

  • 2 sprays olive oil cooking spray
  • 2 pounds chicken breast, uncooked boneless-skinless
  • 30 ounces canned black beans, rinsed and drained
  • 2 1/2 cups fat-free sour cream
  • 2 cups reduced-fat Mexican-style cheese, shredded & divided
  • 8 ounces green chilies, chopped
  • 2 teaspoons ground cumin
  • 1/2 teaspoon black pepper
  • 13 medium corn tortillas, cut in half each
  • 1 cup salsa, mild, medium or hot
4.5/5 (39 Votes)

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