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The best tex mex chicken recipes - 273 recipes

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Besides burrito bowls, you can use this filling to make regular tortilla-wrapped burritos, tacos, or even salads!

  • 1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
  • 1 can (14.5 ounce) diced tomatoes
  • 1 cup chicken stock, divided, plus more if needed
  • 2 teaspoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon cumin
  • 1 cup brown rice
  • 1 can (15 ounce) black beans, drained and rinsed
  • 1 cup frozen corn
4.4/5 (17 Votes)

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Really good - a little tangy with all the lime but super good - from dailyhiit

  • For the marinade:
  • 20 chicken wings
  • 5 limes, juiced
  • 1/2 cup cilantro, chopped
  • 2 cloves minced garlic
  • salt/pepper to taste
4.3/5 (14 Votes)

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Looking for a new Chicken Thigh recipe? Give this one a try…

  • 8 Chicken Thighs
  • 2 Cups Salsa
  • 1/4 Cup Brown Sugar
  • 1/4 Cup Red Wine
  • 2 Tablespoons Dijon Mustard
  • 2 Tablespoons Oil
4.1/5 (24 Votes)

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In a large saucepan, combine tomatillos and water to cover

  • 2 pounds fresh tomatillos, husks removed
  • 4 jalapeños, halved lengthwise and seeded
  • 1 cup packed fresh cilantro leaves
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh lime juice
  • 1 onion, chopped
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 2 tablespoons vegetable oil, divided
  • 6 cups chicken broth
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground coriander
  • Garnish: fried corn tortilla strips
4.5/5 (13 Votes)

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Awhile back, it was triple coupon day at our local grocery store

  • 2/3 cup original Bisquick baking mix
  • 2 tablespoons water
  • 1 egg
  • 1 1/2 cups shredded cheddar cheese, about 6 ounces
  • 3 boneless skinless chicken breast halves, cut into 1/2-inch pieces
  • 2 teaspoons vegetable oil
  • 1 1/4 cups Old El Paso thick & chunky salsa
4.2/5 (32 Votes)

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The chicken and vegetables for these colorful wraps are marinated in a zesty mixture of lime, garlic, and other sea...

  • Marinade:
  • 1/4 cup olive oil
  • 1 teaspoon grated lime rind
  • 2 1/2 tablespoons frsh lime juice
  • 2 tablespoons worcestershire sauce
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon coarsely ground black
  • pepper
  • 2 garlic cloves, minced
  • 1 (14.25 oz) can low-salt beef broth
  • Fajitas:
  • 2 pounds skinned, boned, chicken breast
  • 2 red bell peppers, cut into 12 wedges
  • 2 green peppers, cut into 12 wedges
  • 1 large Vidalia onion, cut into 16
  • wedges
  • Cooking spray
  • Flour totillas(size u want)
  • Bottled salsa
  • Sour Cream
  • 1/2 cup fresh chopped cilantro
4.5/5 (20 Votes)

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Cheesy Salsa Chicken with Lime is made quickly in a pressure cooker

  • 1 cup mild or medium salsa
  • 1 cup tomato sauce
  • 1 tablespoon tomato paste
  • 4 large boneless, skinless chicken breasts, frozen*
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • Juice from 2 limes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons cumin
  • 1 tablespoon chili powder
  • Olive or vegetable oil
  • 2 cups Mexican blend cheese (or a combo of cheddar and Monterey Jack), grated
  • 1 cup fresh cilantro, chopped
  • Optional: sour cream, as a garnish
  • 2 green onions, sliced
4.3/5 (15 Votes)

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Southwestern Chicken Fajita Mason Jar Salad, it's the perfect on the go meal requiring little effort but, more impo...

  • Optional Add-Ons:
  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
  • 2 red bell peppers, sliced
  • 1 yellow onion, sliced
  • 2 zucchini, sliced
  • 1 tablespoon olive oil
  • 1 tablespoon fajita seasoning blend (no added sodium)
  • 1/2 teaspoon salt
  • 2 medium roasted sweet potatoes *
  • 3 cups greens of choice (I used spring mix)
  • Avocado
  • Cheese
  • Cilantro
  • Sour cream
  • Lime juice
4.5/5 (8 Votes)

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12 servings serving size 403g Calories, 258 Calories from fat 56 Total Fat 6

  • 4 cups chicken broth
  • 4 cups water
  • 2 pounds chicken breasts
  • 5 jalapeños, ribs and seeds removed
  • 1/2 large red onion
  • 4 14 ounce cans white beans (canellini or great northern)
  • 2 16 ounce jars salsa verde (I like Guy Fieri’s)
  • 4 limes
  • 1/2 teaspoon salt
  • fresh cilantro for serving
  • sour cream for serving
  • shredded cheese for serving
4.5/5 (8 Votes)

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* Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft

  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 medium jalapeno pepper, chopped
  • 1/2 medium green pepper
  • 4 boneless skinless chicken breasts, cooked and shredded
  • 2 cups frozen corn
  • 1/2 cup dry white wine or 1/2 cup water
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 4 (14 ounce) cans chicken broth
  • 2 (14 ounce) cans diced tomatoes
  • 2 (8 ounce) cans tomato sauce
  • 1 cup non-fat tortilla chips (optional)
4/5 (12 Votes)

By

Mexican casserole which can be modified in many ways

  • 1 pkg tortillas (corn or flour)
  • 1 large chicken
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 large onion, chopped
  • 1 lg bell pepper, chopped
  • 1/2 lb. cheddar cheese, grated
  • 1 tsp chili powder, or to taste
  • 1 can Rotel tomatoes
  • optional: 1 can green chili enchilada sauce
4.5/5 (8 Votes)

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Knock dinner out of the park with this slammin' Southwest Marinated Grilled Chicken

  • 1/2 cup butter, melted
  • 1/2 cup fresh lemon juice
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • 1 tablespoon fresh cilantro, chopped
  • 1 teaspoon garlic salt
  • 1 teaspoon cumin
  • 2 1/2 pounds chicken quarters
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
4.3/5 (23 Votes)

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Southwest Marinated Grilled Chicken Slow-Cooker Chicken Burrito Bowls