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The best tex mex chicken recipes - 273 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 (26 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
4/5 (51 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
4.2/5 (70 Votes)

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Our family of five enjoys trying different ethnic cuisines

  • 1 package (8 ounces) manicotti shells
  • 2 cups cubed cooked chicken
  • 2 cups (8 ounces) shredded Monterey Jack cheese, divided
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 cup (8 ounces) sour cream
  • 1 small onion, diced, divided
  • 1 can (4 ounces) chopped green chilies, divided
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup salsa
  • 2/3 cup milk
4.6/5 (34 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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A twist on traditional chicken salad, this Mexican Chicken Salad gets its zippy flavor from a can of Ro-Tel Tomatoe...

  • 8 ounces cream cheese, softened
  • 1 to 2 tablespoons spicy ranch dressing
  • 1 (10 ounce) can Rotel Mexican lime & cilantro diced tomatoes, drained
  • 1/4 -1/2 cup red onions, diced
  • 2 chicken breasts, seasoned, cooked & shredded
  • 1 cup colby jack cheese or mexican blend cheese, shredded
  • 2 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1/2 tablespoon oregano
  • Salt and pepper, to taste
  • 6 large flour tortillas
4.5/5 (37 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)

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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 (42 Votes)

By

In dutch oven, heat the oil over medium heat

  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 3 chicken breasts, cut up into small cubes
  • 1 ⁄2 cup chopped cilantro
  • 6 corn tortillas, cut into wedges
  • 4 cups chicken stock
  • 2 (14 ounce) cans Rotel Tomatoes
  • 2-3 chipotle chiles in adobo (chop up the peppers)
  • 1 tablespoon chopped jalapeno
  • 1 bay leaf
  • 2 tablespoons ground cumin
  • 2 teaspoons chili powder, to taste
  • 1 teaspoon black pepper, to taste
  • 1 ⁄2 teaspoon cayenne pepper, to taste
  • 1 ⁄2 teaspoon salt, to taste
  • 1 (15 ounce) can black beans, drained and rinsed well
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can tomato sauce
  • 1 cup cooked rice (optional)
  • Garnish
  • 1 1⁄2 cups shredded monterey jack cheese
  • 1 avocado, sliced
  • 1 ⁄2 cup sour cream
  • corn chips, tostitos (or more tortilla wedges)
4.6/5 (34 Votes)

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Johnny Jalapeno's Chicken Tortilla Soup Bacon Guacamole Chicken Bombs