MEXICAN STUFFED CHICKEN
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350*F Coat a 9x9 inch casserole dish with cooking spray and set aside. Place chicken breast between two pieces of plastic wrap. Pound with a meat tenderizer until flattened to 1/4 inch thick. Do this to all breasts. In a bowl mix 3 Tablespoons butter, pepper jack cheese, sharp cheddar cheese, green onions & green chilies. In another bowl place melted butter. In another bowl mix crushed cheese crackers and taco seasoning. Spoon cheese mixture onto each chicken breast and roll up, tucking sides in if possible. No need to secure with toothpicks. Dip rolled chicken into butter mixture then coat with cracker crumbs. Place chicken into casserole dish. Bake for 40 minutes or until digital thermostat inserted into chicken reads 165*F
MEXICAN STUFFED CHICKEN BREASTS
Facing another weeknight packed with activities, rush hour headaches and must-do chores? Get dinner on the table fast with these easy Mexican stuffed chicken breasts. You'll not only make supper easier on yourself, you'll be serving a satisfying, flavorful meal that lets you get everything else on the checklist done. These cheesy stuffed chicken breasts go from prep to table in under an hour, and will leave plates so clean that all you'll have to do is pop them in the dishwasher!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Line large, rimmed sheet pan with foil. Place wire rack on top of foil. Spray with cooking spray.
- In medium bowl, mix pepper Jack cheese, cream cheese, chiles and 1 tablespoon of the taco seasoning mix. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/3 cup cheese mixture into pocket in each chicken breast. Secure with toothpicks.
- In small bowl, mix remaining taco seasoning mix and the olive oil. Place chicken on rack; brush with oil mixture.
- Roast uncovered 25 to 30 minutes or until stuffing reaches internal temperature of 160°F. Top chicken breasts with mozzarella cheese; bake 3 to 5 minutes or until cheese is melted. Top each breast with green onions and cilantro.
Nutrition Facts : Calories 560, Carbohydrate 10 g, Cholesterol 175 mg, Fat 3 1/2, Fiber 1 g, Protein 50 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 2 g, TransFat 1 g
MEXICAN CHICKEN STUFFED PEPPERS
A great twist on the typical stuffed peppers.
Provided by Brenda Kral
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 2h10m
Yield 6
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray an 9x12-inch baking dish with cooking spray.
- Rub the red bell peppers, yellow bell peppers, and orange bell peppers with barbeque rub; arrange in the baking dish.
- Heat olive oil in a skillet over medium heat; cook and stir chicken, onion, green chile pepper, jalapeno pepper, turmeric, coriander, cumin, salt, and pepper until chicken and onion are lightly browned, about 5 minutes. Add beer to chicken mixture; reduce heat to low, cover skillet, and simmer until beer is reduced by half and chicken is cooked through, about 45 minutes.
- Fill bell peppers with chicken mixture. Pour stewed tomatoes, tomato sauce, and chickpeas into the baking dish, around the bell peppers. Cover dish with aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove aluminum foil and add rice and Mexican cheese blend on top of the tomato mixture around the bell peppers; continue cooking until cheese is golden brown, about 15 minutes.
Nutrition Facts : Calories 385.8 calories, Carbohydrate 54.3 g, Cholesterol 40 mg, Fat 9.4 g, Fiber 8.2 g, Protein 21.5 g, SaturatedFat 3.4 g, Sodium 1044.3 mg, Sugar 11.9 g
MEXICAN CHICKEN STUFFED SHELLS RECIPE - (4.2/5)
Provided by cosmos2015
Number Of Ingredients 11
Steps:
- Cook pasta shells in well salted, boiling water until al dente. If you cook them too long, they will be difficult to stuff, plus they will have additional cooking time, once they are stuffed. Drain the pasta and set aside while you make the filling. Cook, drain and dice enough chicken breast to make 4 cups. I always have homemade chicken stock and pre-cooked diced chicken bagged in my freezer. You could use canned chicken broth if you prefer. To make the filling, mix diced chicken, drained black beans, green onions, diced peppers, and cumin in a large mixing bowl. Thoroughly incorporate all the ingredients. In a separate bowl, mix the cream cheese, chicken stock and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well. (If you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave.) Spread 3/4 cup picante sauce in the bottom of a large baking dish. (I used one 13x18x2-inch dish, but two 9×13-inch dishes should also work.) Reserve the final 1/4 cup for later. Using a spoon, or your fingers, fill each of your cooked and cooled pasta shells, setting them into the picante covered pan. Continue until all shells are filled and arranged in the pan. When the pan is full, drizzle the shells with the remaining 1/4 cup of picante and then sprinkle with the shredded cheddar cheese. Cover the baking pan tightly with foil and bake at 350°F for about 30 minutes or until hot and bubbly.
MEXICAN-STYLE AIR FRYER STUFFED CHICKEN BREASTS
Vegetables and spices are rolled up in chicken breasts and air fried for a quick and easy dinner perfect for a busy weeknight. Just over 10 minutes in the air fryer gives you juicy, tender chicken breasts filled with spicy veggies. Serve with fresh pico de gallo and tortillas.
Provided by Buckwheat Queen
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 2
Number Of Ingredients 12
Steps:
- Place toothpicks in a small bowl and cover with water; let them soak to keep them from burning while cooking.
- Mix 2 teaspoons chili powder and 2 teaspoons cumin in a shallow dish.
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Place chicken breast on a flat work surface. Slice horizontally through the middle. Pound each half using a kitchen mallet or rolling pin until about 1/4-inch thick.
- Sprinkle each breast half equally with remaining chili powder, remaining cumin, chipotle flakes, oregano, salt, and pepper. Place 1/2 the bell pepper, onion, and jalapeno in the center of 1 breast half. Roll the chicken from the tapered end upward and use 2 toothpicks to secure. Repeat with other breast, spices, and vegetables and secure with remaining toothpicks. Roll each roll-up in the chili-cumin mixture in the shallow dish while drizzling with olive oil until evenly covered.
- Place roll-ups in the air-fryer basket with the toothpick side facing up. Set timer for 6 minutes.
- Turn roll-ups over. Continue cooking in the air fryer until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more.
- Drizzle lime juice evenly on roll-ups before serving.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 15.2 g, Cholesterol 32.3 mg, Fat 8.5 g, Fiber 5.4 g, Protein 14.8 g, SaturatedFat 1.3 g, Sodium 170.8 mg, Sugar 4.7 g
STUFFED MEXICAN CHICKEN
Make and share this Stuffed Mexican Chicken recipe from Food.com.
Provided by Jellyqueen
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F.
- Combine bread crumb ingredients in a ziplock bag.
- Dip chicken breast into melted butter then shake in bread crumb mixture.
- Lay chicken pieces flat and put cheese and chopped jalapeno slices on top.
- Fold and fasten with toothpick.
- Place in 13x9 inch baking dish.
- Bake, uncovered for 40 minutes.
More about "stuffed mexican chicken recipes"
CHEESY MEXICAN STUFFED CHICKEN BREASTS - FAMILY FOOD ON …
From familyfoodonthetable.com
Reviews 8Calories 594 per servingCategory Easy Chicken Dinner Recipes
70 EASY CHICKEN DINNERS RECIPES — BEST CHICKEN …
From delish.com
ENCHILADA STUFFED CHICKEN BREAST (MEXICAN CHICKEN …
From thecookierookie.com
STUFFED POBLANO PEPPERS RECIPE (CHICKEN & CHEESE!)
From wholesomeyum.com
MEXICAN CHICKEN STUFFED PEPPERS - HEALTHY AND DELICIOUS
From hearthandvine.com
MEXICAN STUFFED CHICKEN RECIPE FROM OLD EL PASO - OLD …
From oldelpaso.com
15 BEST STUFFED CHICKEN BREAST RECIPES
From allrecipes.com
MEXICAN STUFFED PEPPERS | RECIPETIN EATS
From recipetineats.com
THE 14 BEST MEXICAN CHICKEN RECIPES TO SPICE UP YOUR …
From bhg.com
MEXICAN STUFFED PEPPERS {TASTY, EASY RECIPE!}
From wellplated.com
MEXICAN CHICKEN STUFFED SHELLS - GLENDA EMBREE
From glendaembree.com
30 EASY MEXICAN CHICKEN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Jan 24, 2022Category Chicken, Recipe Roundup
- Crockpot Mexican Chicken. This recipe is so much more than just shredded chicken. Thanks to the chipotle peppers in adobo, it’s smokey, sweet, and wonderfully spicy.
- Mexican Chicken and Rice. This is best made in a Dutch oven or heavy-bottomed saucepan. The reason is, you’ll want to cook everything in the same pot so you can use all the juices for maximum flavor.
- Mexican Chicken Casserole. Many Mexican or Tex-Mex meals are full of tomatoes, making them fresh and acidic. This recipe, on the other hand, is crazy-creamy and brimming with chicken flavor.
- Skinny Mexican Chicken Skillet. This is the perfect recipe if you want to indulge in Mexican flavors without going overboard on cheese. Loaded with lean chicken breast, corn, and beans, it’s packed with color, terrific texture, and tons of flavor.
- Mexican Chicken and Beans. This recipe only calls for six ingredients (one of which is water), and I’ll bet you have the rest ready to go. Even if you don’t have any Mexicorn, you can use regular easily enough.
- Chicken Enchiladas. Ever since I was a kid, I haven’t been able to resist chicken enchiladas. To this day, I order them every time we go out for Mexican food.
- Grilled Chicken Street Tacos. Street tacos are essentially regular tacos; only they’re typically smaller and therefore easier to grab and go. Also, these are usually only filled with meat, fresh salsa, and onion, making them much lighter.
- Chicken Burritos. Remember that Mexican chicken you already made in the Crockpot? This is the ideal recipe to use it in! Of course, you can also cook the chicken on the stove with lots of taco seasoning if you’re in a rush.
- Chicken Chimichangas. Chimichangas aren’t as prevalent as burritos, which is a real shame because I love their crunchy texture. In my opinion, when filling and burrito or chimichanga, you should use either shredded chicken or chop it relatively small.
- Mexican Chicken Soup. If you have a sniffle or aren’t feeling great, you’ll have to try this fresh and spicy Mexican chicken soup. The peppers will help to clear your airways, and I bet it will brighten you up in no time.
CHEESY STUFFED SAUSAGE RECIPE - KETO/LOW CARB | THE FOODIE AFFAIR
From thefoodieaffair.com
MEXICAN-CHICKEN STUFFED SWEET POTATOES | HY-VEE
From hy-vee.com
TACO STUFFED CHICKEN - EASY CHICKEN RECIPES
From easychickenrecipes.com
STUFFED BANANA PEPPERS (SAUSAGE & CHEESE) - WHOLESOME YUM
From wholesomeyum.com
CHICKEN AND KALE STUFFED SWEET POTATOES - MEAL PLAN WEEKLY
From mealplanweekly.com
CHICKEN STUFFED POBLANO PEPPERS - RUNNING TO THE KITCHEN®
From runningtothekitchen.com
49 OF OUR BEST MEXICAN CHICKEN RECIPES | TASTE OF HOME
10 MEXICAN-STYLE CHICKEN RECIPES EVERYONE SHOULD KNOW
From allrecipes.com
MEXICAN STUFFED CHICKEN WITH RED RICE | DINNER RECIPES | GOODTO
From goodto.com
STUFFED PEPPER SOUP - VIKALINKA
From vikalinka.com
MEXICAN STUFFED CHICKEN BREASTS RECIPE - PEG'S HOME COOKING
From pegshomecooking.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #main-dish #eggs-dairy #poultry #mexican #cheese #chicken #dietary #meat #chicken-breasts
You'll also love