Baked Southwest Chicken Recipes

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SOUTHWESTERN CHICKEN

This simple six-ingredient recipe sent in by Roberta freedman is so tasty, you won't believe it's also good for you. From her home in mesilla Park, New Mexico, Roberta writes, "I like it because it is so quick to fix. It's just one way I add some flavors of the Southwest to lean chicken."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6



Southwestern Chicken image

Steps:

  • In a small bowl, combine the garlic powder, chili powder, salt and paprika. Rub over both sides of chicken. In a large skillet coated with cooking spray, brown chicken on both sides; drizzle with lime juice. Cover and cook for 5-7 minutes or until chicken juices run clear.

Nutrition Facts : Calories 130 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 357mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

2 teaspoons garlic powder
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon paprika
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons lime juice

SOUTHWEST CHICKEN

Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired.

Provided by Tamcattt

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 4

Number Of Ingredients 6



Southwest Chicken image

Steps:

  • In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

Nutrition Facts : Calories 309.8 calories, Carbohydrate 27.9 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 7.5 g, Protein 35 g, SaturatedFat 1 g, Sodium 863.4 mg, Sugar 1.9 g

1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn, drained
1 pinch ground cumin

SOUTHWESTERN BAKED CHICKEN

I don't remember where I got this recipe, but I've had for at least 10 years and it's still one of our favorites. The boys actually request this chicken. Cooking time includes marinade time.

Provided by HeatherN

Categories     Chicken Breast

Time 2h

Yield 4 serving(s)

Number Of Ingredients 11



Southwestern Baked Chicken image

Steps:

  • In a large sized zip lock bag, combine marinade ingredients, shake to mix well. Add the chicken and turn to coat on all sides. Refrigerate for at least one hour (the longer the better.).
  • Preheat oven to 375. Lightly oil a shallow baking dish large enough to hold the chicken in a single layer.
  • On a piece of waxed paper, combine the flour, cornmeal and paprika.
  • Remove the chicken from the marinade and pat dry with paper towels. Roll in the cornmeal mixture, coating on all sides. Place in the prepared baking dish and dot with bits of butter.
  • Bake for 30-40 minutes or until juices run clear.

Nutrition Facts : Calories 303.8, Fat 16.8, SaturatedFat 6.7, Cholesterol 87.9, Sodium 703.9, Carbohydrate 12.5, Fiber 1.1, Sugar 0.5, Protein 25.2

1 lb chicken breast
1/4 cup fresh lemon juice
1 garlic clove, minced
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon cumin
pepper
3 tablespoons flour
1/4 cup cornmeal
1/2 teaspoon paprika
2 tablespoons butter

EASY SOUTHWEST CHICKEN CASSEROLE BAKE RECIPE

An easy dinner that your whole family love! You probably have all the ingredients that you need to make it right now!

Provided by Camille Beckstrand

Categories     Main Course

Time 1h5m

Number Of Ingredients 10



Easy Southwest Chicken Casserole Bake Recipe image

Steps:

  • Preheat oven to 375 degrees. Spray a 13 x 9 inch pan with non-stick cooking spray.
  • In the prepared pan, layer half of the chicken, enchilada sauce, sour cream, tortillas, chilis, tomatoes and cheese. Repeat layers with remaining ingredients.
  • Cover pan with aluminum foil and bake for 35-40 minutes. Remove foil and bake for 10 more minutes or until it starts to bubble.
  • Let stand for 10 minutes before serving. Top with additional tomatoes and diced avocado.

Nutrition Facts : Calories 434 kcal, Carbohydrate 23 g, Protein 20 g, Fat 30 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 84 mg, Sodium 875 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

4 cups chicken (cooked and cubed)
2 (14) ounces green enchilada sauce (divided)
1 ¼ cups sour cream (divided)
9 6 inch corn tortillas (cut into bite sized pieces)
4 ounces diced green chilis (drained and divided)
2 Roma tomatoes (diced and divided)
3 cups shredded cheddar cheese (divided)
salt and pepper (to taste)
2 Roma tomatoes (diced)
1 avocado (diced)

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