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The best tex mex chicken recipes - 273 recipes

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Cut chicken into strips and marinate with fajita seasoning in a plastic bag

  • Ingredients
  • 1 1/2 pounds chicken
  • 1 packet fajita seasoning
  • 2 green peppers, sliced
  • 2 red peppers, sliced
  • 1 medium onion, sliced
  • 2 teaspoons olive oil
  • 1 package tortilla
  • Shredded cheese
  • Salsa
4.3/5 (3 Votes)

By

Delicious for dinner and leftovers all week

  • 12 oz boneless skinless chicken breasts
  • 6 slices of bacon
  • 2 cloves of garlic, minced
  • 1/2 cup picante sauce
  • 16 oz (1 can) black beans, drained
  • 1 large red bell pepper, chopped
  • 2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 1/2 cup chopped green onions
  • 12 (6 inch) flour tortillas
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 cup picante sauce
0/5 (0 Votes)

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poultry main dish

  • Filling:
  • 3/4 C warm water
  • 1 T veg oil
  • 1 T powdered milk
  • 1 T sugar
  • 2 1/4 C flour
  • 1/4 C corn meal
  • 1 t active yeast
  • 1 small onion chopped
  • 1 yellow pepper chopped
  • 1 T veg oil
  • 1 1/2 C cooked and shredded chicken
  • 3/4 C salsa
  • 3/4 C shredded Mexican blend cheese
  • 1/2 C refried beans
  • 3/4 t ground cumin
  • 1/4 t garlic powder
  • 1/4 t chili powder
  • 1/4 t dried oregano
  • Egg wash:
  • 1 beaten egg white
  • 1 T water
  • sour cream to top
0/5 (0 Votes)

By

Yummy summer chicken recipe

  • Chicken and Marinade:
  • 2 lbs. Chicken Cutlets
  • Olive Oil Blended with Minced Garlic or Dried Parsley
  • Thyme and Basil
  • Juice of One Lemon
  • 1/2 C White Wine
  • 2 T Soy Sauce
  • Salsa:
  • 2 Ripe Avocados (peeled, seeded, and cut into small cubes)
  • 1/2 C Fresh Lime Juice
  • 1 Large, Ripe Tomato (diced) or Grape Tomatoes (diced)
  • Small Can of Corn (drained)
  • 1/2 Red Onion (chopped)
  • 1/4 C Fresh Cilantro (chopped)
  • 1/2 t. Salt
  • 1 T Sugar
  • 3 T Extra Virgin Olive Oil
  • Rice:
  • Make rice for chicken to lay on.
0/5 (0 Votes)

By

Weight Watchers 4 points

  • 3/4 pound(s) Chicken, breast, raw, without skin & bone, four 3-oz pieces cut 1/4-inch think
  • 1/2 tsp dried oregano, crumbled
  • 1/4 tsp table salt
  • 1/8 tsp black pepper
  • 3 oz low-fat cheddar or colby cheese, shredded (about 3/4 cup)
  • 14 1/2 oz canned stewed tomatoes, Mexican-style
  • 15 oz canned black beans, drained and rinsed
  • 2 Tbsp cilantro, chopped
0/5 (0 Votes)

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Preheat oven to 425˚. Cook chicken in nonstick skillet until done and juices evaporate, stirring often

  • 1 lb. boneless chicken breast halves, cubed
  • 1 can Campbell's Southwest Style Pepper Jack Soup
  • 1/4 c. water
  • 8 flour tortillas, warmed
  • chunky salsa
0/5 (0 Votes)

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Pure comfort food and great as left overs

  • 1 large onion chopped
  • 1 green pepper chopped
  • 2 T. vegetable oil
  • 2 Cups chopped cooked chicken
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can diced tomato and green chilis
  • 1 tsp. chili powder
  • 1/4 tsp. pepper
  • 12 --6 in. corn tortillas
0/5 (0 Votes)

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In a large resealable plastic bag, combine flour and 2 tablespoons fajita seasoning; add chicken

  • 3 tablespoons all-purpose flour
  • 1 envelope fajita seasoning, divided
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 3 tablespoons canola oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 3 cups water
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) Mexican stewed tomatoes, undrained
  • 1 can (11 ounces) Mexicorn, drained
  • 1 cup uncooked instant brown rice
  • 1 can (4 ounces) chopped green chilies
  • 1 can (11 ounces) condensed nacho cheese soup, undiluted
  • 3 tablespoons minced fresh cilantro
  • 1 tablespoon lime juice
0/5 (0 Votes)

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1. Heat the oven to 350°

  • 2 eggs
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup cooked chicken, finely diced
  • 1 (4-ounce) can diced green chilies
  • 2 tablespoons finely chopped cilantro
  • 1/2 cup shredded Monterey Jack
  • 30 mini phyllo shells
0/5 (0 Votes)

By

Serve a simple and delicious southwestern dish on your dinner table with this slow cooked, zesty chicken recipe

  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 teaspoon salt
  • 28 ounces diced tomatoes
  • 18 ounces Progresso creamy mushroom soup
  • 2 cups chicken broth
  • 4.5 ounces green chiles, chopped
  • 1 packet taco seasoning
  • 1 pound chicken, (I used rotisserie, but recipe calls for raw chicken)
  • 8 ounces cream cheese
0/5 (0 Votes)

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This hearty, cheesy casserole combines the flavors of green chiles, chicken and cornbread in one delicious hot dish...

  • 1 1/2 cups Mexican blend cheese, shredded
  • 1/3 cup milk
  • 1 egg, plus 1 egg white, beaten
  • 1 teaspoon cumin
  • Pinch red pepper flakes
  • 1 can cream style corn
  • 8.5 ounces box corn muffin mix
  • 4.5 ounces can green Chile’s, chopped
  • 10 ounces mild enchilada sauce
  • 3 cups chicken, chopped or shredded
  • 3 tablespoons taco seasoning
  • Sour cream for topping
0/5 (0 Votes)

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In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, cayenne (if usin...

  • For the Marinade:
  • 2 Tbsp olive oil
  • Juice of half a lime
  • 1 clove garlic, minced
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. dried oregano
  • 1/2 tsp. salt
  • Pinch of cayenne pepper (optional)
  • 2 Tbsp cilantro, chopped
  • For the Chicken:
  • 3 chicken breasts or 6 thin sliced chicken cutlets 1/4-inch thick
  • 1/2 red bell pepper, sliced
  • 1/2 yellow bell pepper, sliced
  • 1/2 green bell pepper, sliced
  • strips of onion
  • cheddar cheese
  • salsa
0/5 (0 Votes)

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