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The best tex mex chicken recipes - 273 recipes

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Preheat oven to 400 degrees

  • 1 small can red enchilada sauce (OR 2 cups of my favorite HOMEMADE enchilada sauce)
  • 1 chicken breast, cooked and shredded (rotisserie chicken or slow-cooked chicken will work great!)
  • 1 small can black beans, drained and rinsed
  • 1 cup frozen yellow corn, thawed
  • 2 tablespoons taco seasoning
  • 1 1/2 cups shredded mexican blend cheese (cheddar or jack cheese would work well too)
  • 1/3 cup cilantro, roughly chopped
  • tortilla chips for serving
4.5/5 (39 Votes)

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In large pot heat oil & butter

  • 6 T. vegetable oil
  • 3 T. unsalted butter
  • 1-1/2 pounds boneless/skinless chicken breast OR B/S thighs,cut into bite sized pieces
  • 1 medium onion, chopped
  • 5 garlic cloves, minced
  • 1 can Brooks Chili hot beans, undrained
  • 1 can Bush's seasoned recipe black beans, undrained
  • 1 can cannellini beans, drained & rinsed
  • 1 can Rotel original diced tomatoes
  • 1 can stewed or diced tomatoes
  • 2 T. chili powder
  • 1 green pepper, diced
  • 3 T. parsley, dried OR fresh chopped without stems
  • Tortilla chips, optional
  • Shredded cheese, flavor of choice, optional
  • Sour cream, optional
4.8/5 (11 Votes)

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10 points per serving

  • 1 1/2 pounds tomatillos, husked, rinsed, and chopped
  • 1 cup chopped scallions (about 4 scallions)
  • 1/2 cup chopped fresh cilantro
  • 1 or 2 jalapeno peppers, seeded and minced
  • 2 large garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 (6-inch) corn tortillas
  • 2 1/2 cups shredded cooked skinless chicken breast
  • 12 tablespoons shredded reduced-fat Mexican cheese blend
  • 12 tablespoons fat-free sour cream
4.4/5 (41 Votes)

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Assembling these Chicken Enchiladas is quite easy, especially since we are using rotisserie chicken in this recipe

  • 2 Cups Rotisserie Chicken, diced or shredded
  • 1 & 1/2 Cups Salsa
  • 4 Ounces Cream Cheese
  • 1 (10 oz.) Can Enchilada Sauce
  • 1 (15 oz.) Can Pinto Beans, rinsed and drained
  • 1 (4 oz.) Can Green Chilies
  • 10 About 10 six inch Tortillas (you can use flour, corn or wheat)
  • 1 Cup Shredded Cheese (you can use a Mexican Cheese Blend or Cheddar)
  • 1 (2.25 oz.) Can Sliced Black Olives
  • 1/4 Green Onions, Diced
4.8/5 (16 Votes)

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Turn pizza night into a festive Southwestern fiesta with this spicy chicken fajita pizza, dressed up with salsa, pe...

  • 1/4 cup lime juice
  • 3 tablespoons Olive Oil, divided
  • 2 garlic cloves, minced
  • 1 pound boneless skinless chicken breasts, finely chopped
  • 1 pre-baked 12-inch pizza crust
  • 1 jar (16 ounces) chunky salsa, drained
  • 1 small sweet red pepper, chopped
  • 1/4 cup chopped green pepper
  • 1 green onion, chopped
  • 1 1/2 cups (6 ounces) shredded Mexican cheese blend
  • Sour cream, optional
4.8/5 (16 Votes)

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In a large skillet, heat the oil over medium-high heat, add the onion and cook, stirring until softened about 5 mi...

  • 1 tbsp vegetable oil
  • 1 large yellow onion, chopped
  • 1 - 24-32 oz can of green chile enchilada sauce
  • 1 dozen soft corn flour tortillas, each one cut into four strips
  • 2 1/2 - 3 cups boneless skinless chicken
  • 4 cups finely monteray jack cheese
  • 2 cups sour cream
4.6/5 (29 Votes)

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1. Place the cooked shredded chicken in a medium sized mixing bowl

  • chicken breasts - I used about 250g (cooked and shredded)
  • 1/2 cup fresh basil leaves
  • avocado (I used 1 large)
  • 2 tbsp. extra virgin olive oil
  • 1/2 tsp. sea salt
  • 1/8 tsp. ground black pepper
  • 1/2 tsp garlic optional
4.6/5 (22 Votes)

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Delicious chicken enchiladas flavored with creamy ranch dressing and fresh salsa

  • 3 to 4 boneless skinless chicken breasts
  • 1 package chicken taco seasoning
  • 1 package ranch dry salad dressing
  • 1/2 cup bottled ranch dressing
  • 1/2 cup salsa
  • 2 cups shredded cheddar cheese
  • 1 can chicken broth
  • 1 package tortillas
4.4/5 (41 Votes)

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(You will find thing's you do not find here, there) Follow or friend me on Facebook for even more recipe's,etc: htt...

  • 1 pound shredded, cooked chicken
  • 1 (15 ounce) can whole peeled tomatoes, mashed
  • 1 (10 ounce) can enchilada sauce
  • 1 medium onion, chopped
  • 1 (4 ounce) can chopped green chile peppers
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 (14.5 ounce) can chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen corn
  • 1 tablespoon chopped cilantro
  • 7 corn tortillas
  • vegetable oil
4.3/5 (40 Votes)

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Preheat oven to broil. Put on a large pasta pot of water, bring to boil

  • Spice Blend:
  • 3 lb. boneless, skinless, chicken thighs
  • 1 small red onion, skin removed, cut in half
  • 1 small white onion, skin removed, cut in half
  • 1 bell pepper
  • 2 stalks celery
  • 1 jalapeno
  • 1/2 lb. poblano peppers
  • 1/2 lb. Anaheim peppers
  • 4 cloves garlic
  • 1/2 c. flour
  • 2 c. heavy cream
  • 2 c. milk
  • 1/2 bunch Italian parsley
  • 1 lb. jack cheese, grated reserve 1/2 c for sauce
  • 1/2 lb. cheddar cheese
  • 1 1/2 c. Parmesan cheese
  • 1/2 c. ricotta cheese
  • 1 box lasagna noodles
  • Extra virgin olive oil
  • Non stick cooking spray
  • aluminum foil
  • 1 tbsp. oregano
  • 1 tbsp. creole seasoning
  • 1 tbsp. chili powder
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • Mix Well
4.8/5 (16 Votes)

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Thanks to Sharon Williams for a fantastic recipe

  • 8 oz dried pasta
  • 2 tbsp butter
  • 1 medium onion, diced
  • 1 (10 oz) can diced tomatoes and green chilies
  • 1 (8 oz) pkg Velveeta cheese, cubed
  • 3 cups cooked chicken
  • 1 can cream of mushroom soup
  • 1/2 cup sour cream
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1 1/2 cups shredded Cheddar cheese
4.4/5 (20 Votes)

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Easy Mexican chicken spaghetti dinner cooks quickly in the skillet

  • 1 pound chicken breasts, boneless skinless
  • 1/2 pound Velveeta cheese regular or Mexican
  • 1can Rotel tomatoes, regular or hot
  • 1/2 pound spaghetti pasta
  • 1/2 stick butter
  • 1 can cream of chicken soup
  • 1/2 medium onion, chopped
  • 1/2 bell pepper red, green, yellow or orange chopped, your choice
  • Add black olives, if you like
  • Salt and pepper, to taste
4.6/5 (29 Votes)

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Mexican Chicken Spaghetti Chicken Enchilada Dip