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The best tex mex chicken recipes - 273 recipes

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Directions 1 In small bowl, mix dressing ingredients; set aside

  • Ingredients
  • 1 cup ranch dressing
  • 1 tablespoon lime juice
  • 1 tablespoon finely chopped chipotle chiles in adobo sauce (from 7-oz can)
  • 1 teaspoon grated lime peel
  • 3 cups chopped cold deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
  • 2 cups thinly sliced iceberg lettuce
  • 1 cup Green Giant™ frozen corn, cooked, cooled
  • 1 small tomato, seeded, chopped (1/3 cup)
  • 1 cup shredded Monterey Jack cheese (4 oz)
  • 1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
  • Old El Paso™ Thick 'n Chunky salsa, if desired
  • Sour cream, if desired
4.4/5 (13 Votes)

By

Quick and easy salsa verde chicken casserole is a perfect weeknight meal

  • 2 cups shredded rotisserie chicken
  • 1 cup sour cream, 8 ounces
  • 1 1/2 cups salsa verde, divided
  • 8 (6 inch) corn tortillas
  • 2 cups tomatoes, chopped
  • 1/4 cup fresh cilantro, minced
  • 2 cups shredded Monterey Jack cheese, 8 ounces
  • Optional toppings: avocado slices, thinly sliced green onions or fresh cilantro leaves
4.4/5 (14 Votes)

By

Place chicken breasts in the bottom of the slow cooker

  • 4-6 boneless, skinless chicken breasts (frozen or thawed)
  • 1 Tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 Tablespoon brown sugar
  • 2 cans Rotel tomatoes with green chiles (undrained)
  • Tortilla chips
  • Shredded cheddar cheese
  • Sliced jalapeno (optional)
  • Sliced olives (optional)
  • Sliced tomato (optional)
  • Salsa (optional)
  • Sour cream (optional)
3.9/5 (12 Votes)

By

This is a great chicken casserole! I got this recipe from my cookbook Eat More of What You Love my Marlene Koch

  • 1/2 cup chopped onion
  • 3/4 cup reduce-sodium chicken broth
  • 2 cloves minced garlic
  • 1/4 tsp black pepper
  • 3/4 cup light sour cream
  • 2 tbsp all-purpose flour
  • 2 cups shredded cooked chicken breast
  • 4 (6-inch) reduced-carb high-fiber flour tortillas
  • 1 (10-ounce) can red enchilada sauce
  • 3/4 cup rinsed, drained, canned black beans
  • 1 (4-ounce) can chopped green chilies, drained
  • 1 cup shredded reduced-fat Mexican Blend cheese
  • 1/2 cup minced fresh cilantro (optional)
4.5/5 (11 Votes)

By

Saute oil, garlic and onions in large pan or Dutch oven until soft

  • 1 medium yellow onion, chopped
  • 2 teaspoons fresh garlic, minced
  • 2 teaspoons vegetable oil
  • 4 cups chicken stock
  • 1/4 cup chopped green pepper (optional)
  • 15 ounces can tomato puree
  • 1 teaspoon finely minced jalapeno pepper (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper (optional)
  • 1 teaspoon sugar
  • 1 teaspoon chili powder (optional)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce (optional)
  • 4 teaspoons flour
  • 1/2 cup water
  • 1 pound cooked chicken, cubed or pulled
  • 1 cup cream
  • 1/4 cup non-fat sour cream
  • 8 ounces processed cheese, l-inch cubes
  • 10 (6-inch) colored or yellow corn tortillas, 1/4-inch strips, fried
  • Fresh cilantro, roughly chopped (optional)
4/5 (5 Votes)

By

Sweet corn and cool sour cream help tame the smoky hot flavors of chipotle pepper in this well-balanced soup that�...

  • 1 large onion, chopped
  • 1 tablespoon canola oil
  • 4 garlic cloves, minced
  • 4 cups reduced-sodium chicken broth
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
  • 3 cups frozen corn
  • 2 chipotle peppers in adobo sauce, seeded and minced
  • 2 teaspoons adobo sauce
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 2 cups cubed cooked chicken breast
  • 1/2 cup fat-free sour cream
  • 1/4 cup minced fresh cilantro
4.3/5 (3 Votes)

By

You be the chef and add either chicken or turkey to this delicious soup

  • 2 Cups Shredded chicken or Turkey light & Dark Meat
  • 1 can of Dark Beer (Guinness)
  • 3 tablespoons tomato paste
  • 2 cloves garlic minced
  • 1 yellow onion small dice
  • 1 Red pepper cut into strips
  • 1 tbsp paprika
  • 1 tbsp cumin
  • 2 Tbsp chili Powder
  • 2 tsp cayenne
  • 1 can of kidney beans
  • 4 cups chicken stock
  • Salt and pepper to taste
4.4/5 (7 Votes)

By

In a medium saucepan stir together quinoa and chicken broth

  • 1 1/2 cups dry quinoa*
  • 3 cups low-sodium chicken broth
  • 1 Tbsp ancho chili powder
  • 1 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • Salt and freshly ground black pepper
  • 1 1/2 lbs boneless skinless chicken breasts
  • 1 1/2 Tbsp olive oil
  • 1 2/3 cups frozen corn, warmed (optional)
  • 1 (14.5 oz) can black beans, warmed along with liquid from the can then drained (optional)
  • Mexican blend cheese or queso fresco (optional)
  • Plain Greek yogurt or light sour cream (optional)
  • Avocado salsa
  • 3 medium roma tomatoes, diced
  • 1 1/2 medium avocados, diced
  • 1/2 cup chopped red onion, rinsed
  • 1 jalapeño, seeded for less heat if desired and minced**
  • 1 clove garlic, minced
  • 2 Tbsp fresh lime juice
  • 2 Tbsp olive oil
  • 1/4 cup finely chopped cilantro
4.2/5 (8 Votes)

By

Similar to soup from Chick Fil A Spice it up by adding some cayenne pepper!

  • 2 TBS olive oil
  • 1 medium onion, diced
  • 1 small can (4.5 oz) diced green chilies
  • 1 ounce taco seasoning, packet
  • 4 (14 oz) cans chicken broth
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can pinto beans, rinsed and drained
  • 1 (15 oz) can northern beans, rinsed and drained
  • 1 (15 oz) can corn, drained
  • 3 cups chicken, cooked and shredded
  • 1 TB lime juice
  • 1/8 tsp cayenne pepper, optional
  • 2-3 TBS fresh cilantro, chopped
  • 1 can 2% low fat evaporated milk
4.4/5 (7 Votes)

By

My family can't have christmas without this special dip

  • 1 c chopped yellow onion
  • 1 c chopped green pepper
  • 2 (8) oz packages cream cheese
  • 1 (10.75) oz can cream of chicken soup
  • 2 c chopped cooked chicken
  • 2 c shredded cheddar cheese,divided
  • 1 (10) oz can diced tomatoes with green chiles, drained
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 2 tsp chili powder
4.1/5 (21 Votes)

By

Asweetlife

  • 5 poblano peppers (approximately 2 cups, pureed)
  • 2 tbsp butter
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 4 cups chicken bone broth
  • Salt and pepper to taste
  • 1 lb raw boneless, skinless chicken breast, cut into 1/2 inch pieces (OR 3 Cups
  • of cooked cubed chicken)
  • 8 ounces cream cheese, cut into cubes
  • 3 1/2 cups shredded cheddar cheese, divided
5/5 (1 Votes)

By

To prepare the chipotle chicken: In a large sauté pan, heat the oil over medium heat

  • Chipotle Chicken:
  • 3 tablespoons olive oil
  • 1 red onion, finely chopped (about 1 1/2 cups)
  • Kosher salt and freshly ground black pepper
  • 3 garlic cloves, finely chopped
  • 5 chipotle chiles in adobo sauce, finely chopped
  • 3 vine-ripened tomatoes (about 1 1/4 pounds total), diced
  • 3 green onions, thinly sliced
  • 1 tablespoon honey
  • 3 cups coarsely shredded roasted chicken breast
  • (Make-Ahead:The chipotle chicken can be made up to 1 day ahead, cooled, covered, and refrigerated.)
  • Quesadillas:
  • Four 10-inch-diameter flour tortillas
  • 3 cups shredded white cheddar cheese (about 12 ounces)
  • 2 avocados, peeled, pitted, sliced
  • 1/2 cup fresh cilantro leaves
  • 1/3 cup Mexican crema or sour cream
  • 4 lime wedges
5/5 (1 Votes)

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