Mexican Boneless Chicken Breast Recipes

Skinny Mexican Chicken Skillet Averie Cooks

WEBApr 10, 2019 · Stir and flip frequently to ensure even cooking. Add the green chiles, garlic, cumin, salt, pepper, optional cayenne, stir to …

Rating: 4.5/5(30)
1. To a large skillet, add the oil, chicken, red pepper, onion, and sauté over medium-high heat for about 7 to 8 minutes, or until chicken is cooked through and vegetables have softened. Stir and flip frequently to ensure even cooking.
2. Add the green chiles, garlic, cumin, salt, pepper, optional cayenne, stir to combine, and cook for about 1 minute or until the garlic is fragrant.
3. Add the black beans, corn, stir, and cook for about 1 minute, or until warmed through.
4. Evenly sprinkle the green onions, cilantro, and serve immediately.

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Enchilada Stuffed Chicken Breast (Mexican Chicken …

WEBMay 20, 2023 · Heat a large oven-safe skillet over medium-high heat. Add 2 tablespoons enchilada sauce and 1 tablespoon olive oil. 1 tablespoon …

1. Preheat oven to 350F
2. Season each chicken breast with salt and pepper to taste on both sides. Set aside.
3. In a large bowl, stir together the hot cooked rice, cilantro, cream cheese, taco seasoning, 1 cup Mexican blend cheese, 2 tablespoons enchilada sauce, tomatoes, and onion. Stir until fully combined and the cream cheese is melted and incorporated (microwave a bit if necessary).
4. Cut each chicken breast lengthwise, as deep as possible. You want as big of a pocket to stuff with the rice as you can get without cutting fully in half.

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Healthy Mexican Chicken Bake Allrecipes

WEBJan 19, 2023 · Directions. Preheat the oven to 350 degrees F (175 degrees C). Heat vegetable oil in a large skillet over medium heat. Season one …

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat vegetable oil in a large skillet over medium heat. Season one side of chicken breasts with half the cumin, half the garlic powder, salt, and black pepper; arrange chicken breasts with seasoned sides down in the hot oil. Fry until chicken is lightly browned on the bottom, 4 to 5 minutes.
3. Season the top of each chicken breast with the remaining cumin, remaining garlic powder, salt, and black pepper; flip chicken and cook until other side is lightly browned, 4 to 5 minutes. If the skillet gets dry, pour in just enough juice from the salsa to keep it from burning.
4. Transfer chicken breasts to a 9x9-inch baking dish; sprinkle with Mexican cheese blend. Loosen all the drippings from the skillet with a little more juice from the salsa and pour on top of chicken breasts. Spoon salsa over cheese layer.

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Crockpot Mexican Chicken Well Plated by Erin

WEBApr 8, 2024 · Cover and cook until the chicken reaches 165 degrees F. Shred the chicken, either on a cutting board or right in the slow cooker. …

1. Lightly coat a 6-quart slow cooker with nonstick spray. Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
2. Heat the olive oil in a large skillet. Once hot and shimmering, add the chicken. Sear each side for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears. Transfer to the prepared slow cooker.
3. Sprinkle the chicken with the chili powder, garlic powder, onion powder, oregano, and remaining 1/2 teaspoon kosher salt. Pour in the tomatoes including their juices. Scatter the chipotle peppers over the top.
4. Cover and cook on low for 4 to 5 hours or on high for 1 to 2 ½ hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time will vary based on your slow cooker and the size of your chicken breasts. Remove the chicken to a cutting board. Let the chicken rest for 5 minutes, then shred with two forks, either on the cutting board or return it to the slow cooker and shred it directly in the slow cooker with two forks (or for even faster shredding) a hand mixer.

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