TEX-MEX CHICKEN STRIPS
I was looking for a way to amp up the flavor of regular chicken strips so I crushed up some leftover corn chips to create a crispy, flavorful coating. -Cynthia Gerken, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a shallow bowl mix the first 6 ingredients. Place butter in a separate shallow bowl. Dip chicken in butter, then roll in crumb mixture to coat; press to adhere. Place chicken on a foil-lined 15x10x1-inch baking pan. Bake until a thermometer inserted into the chicken reads 165°, about 15 minutes, turning halfway through the cooking time.
Nutrition Facts : Calories 258 calories, Fat 14g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 351mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.
TEX-MEX CHICKEN CASSEROLE
This is a version of the famous King Ranch Chicken casserole. Careful, it packs a bit of heat!
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place.
- Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes.
- Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese.
- Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 31.1 g, Cholesterol 71.5 mg, Fat 29.5 g, Fiber 2.2 g, Protein 24.2 g, SaturatedFat 11.4 g, Sodium 1209.4 mg, Sugar 4.8 g
WW 5 POINTS - CRUNCHY TEX-MEX CHICKEN FINGERS
Make and share this Ww 5 Points - Crunchy Tex-Mex Chicken Fingers recipe from Food.com.
Provided by mariposa13
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425*F.
- Spray baking sheet with nonstick spray.
- In shallow dish, mix wheat germ and spices.
- In another shallow dish, whisk egg whites with 2 tbsp water.
- Dip chicken into egg mixture, then into the wheat germ mixture.
- Transfer to baking sheet.
- Bake until cooked, about 10 minute.
Nutrition Facts : Calories 245.7, Fat 4.6, SaturatedFat 0.9, Cholesterol 65.8, Sodium 409.5, Carbohydrate 16.5, Fiber 4.4, Sugar 0.4, Protein 35
EASY TEX-MEX CHICKEN AND RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
- Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
- Sprinkle over the cilantro and serve.
TEX-MEX PULLED CHICKEN
Provided by Ree Drummond : Food Network
Time 16m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Position an oven rack 5 to 6 inches below the broiler element and preheat the broiler on high.
- Add the tomatoes, jalapenos, onion and bell peppers to a baking sheet, drizzle with the olive oil, sprinkle with the oregano, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss everything together to get it all coated with the oil and spices. Push it to one side of the baking sheet. Lay the chicken flat on the other side and season it with salt and pepper.
- Broil for 5 minutes. Flip the chicken and vegetables and return to the broiler until the chicken is cooked through and the vegetables are softened and charred, about 5 more minutes.
- Wrap the tortillas in kitchen paper and heat in the microwave for 30 seconds Remove, unwrap and put on a platter.
- Shred the chicken. Spoon the roasted vegetables into a blender with any juices from the baking sheet and blend until smooth. Toss 1 cup of the sauce with the chicken. Squeeze the juice of 1 lime over it. Put the remaining sauce in a bowl to serve on the side.
- Serve with the warm tortillas, salsa, sour cream, crumbled cotija cheese, lime wedges and cilantro.
TEX-MEX CHICKEN FINGERS
Make and share this Tex-Mex Chicken Fingers recipe from Food.com.
Provided by divachef09
Categories One Dish Meal
Time 40m
Yield 19 strips
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Combine first 5 ingredients in a bowl; set aside.
- Cut chicken into strips if not already done.
- In another bowl, start with 2 eggs and beat them slightly. Add more eggs as needed.
- Dip chicken strips in the egg mixture then into the bread crumbs.
- Place on greased cookie sheet.
- Bake 20-35 mins or until golden brown.
- Serve with taco sauce or salsa.
Nutrition Facts : Calories 145.5, Fat 5.5, SaturatedFat 1.5, Cholesterol 51.6, Sodium 370, Carbohydrate 11.1, Fiber 0.8, Sugar 0.8, Protein 12.2
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28 MEXICAN AND TEX-MEX CHICKEN RECIPES | EPICURIOUS
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Estimated Reading Time 4 mins
- Enchiladas Divorciadas. For the diner who can never decide, this classic dish marries salsa roja and salsa verde over a bed of chicken enchiladas. A crown of queso fresco, crème fraîche, and crisp raw onions bridge the gap.
- Instant-Pot Red Chicken Enchiladas. These pressure cooker enchiladas are all about the tortillas and the ancho chile sauce. Shredded chicken and cheese round out the dish.
- Chicken Mole. Traditional mole usually requires a pantry's worth of ingredients and an entire day in the kitchen. Here, we've streamlined the ingredient list—and figured out how to make an incredible sauce in a couple of hours.
- Breaded Chicken Sandwiches with Sesame Rolls (Cemita Poblana de Milanesa) Most people have heard of a torta—one of the traditional sandwiches of Mexico—but the cemita is its own unique breed of Mexican sandwich.
- Easy Chicken Tortilla Soup With Bean and Cheese Nachos. This weeknight-friendly soup is enriched by the flavor of smoky chipotles, brightened by fresh lime, and ready in just 22 minutes or less.
- Green Chile Chicken Tamales (Tamales con Salsa Verde y Pollo) Masa labeled "masa preparada para tamales" often contains baking powder and salt, so don't add either if it does.
- Slow-Cooker Green Chicken Chili. Made with chicken, sweet potatoes, tomatillo salsa, and pinto beans, this easy chili is a cross between chile verde and white chicken chili.
- Chipotle Chicken Tacos with Potatoes and Guacamole. Finish these spicy, smoky, guacamole-topped tacos with crisp, thinly sliced radishes and bright lime, and get ready to watch them disappear.
- Chicken Under a Brick with Avocados and Chiles. This technique encourages even cooking with the crispiest skin imaginable. The key to success is to cook the chicken over medium-low coals so the skin slowly renders out the fat.
- Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce. Why should tacos have all the fun? These enchiladas are just as fast and easy, thanks to a one-pan stove-top cooking technique and a few store-bought shortcuts.
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4.6/5 (77)Category Dinner, Main CourseCuisine American, MexicanCalories 348 per serving
- Add chicken thighs, skin side down and set sear, without moving them, for 4-5 minutes or until golden brown. Flip over and sear the other side for 3-4 minutes more or until golden brown.
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