Best Chicken Mexicana Recipes

ENCHILADAS ROJAS MEXICANA (CHICKEN)

Steps:

• Boil the whole chicken with 1/2 onion, garlic cloves and salt in water to cover for one hour over medium heat. Let cool enough to handle. Remove chicken meat from bone and shred. (Can use left over chicken meat, or a rotisserie chicken if desired.).
• Chop the white onion and set aside. Chop the cilantro and set aside.
• Heat a little olive oil in a skillet, and quickly fry the tortillas, one at a time, until soft and pliable. You will need to add a little olive oil from time to time. Drain the tortillas on paper towels.
• Heat the salsa. One at a time, dip the soft tortilla in the salsa and place it in the baking pan (a 13x9 baking pan works well). Place a heaping spoonful each of shredded chicken and cheese in the middle of the tortilla. Add a little chopped onion and cilantro. Fold or roll the tortilla and move it to the side of the pan. Repeat with the remaining tortillas until the pan is full. Top with the remaining salsa, sprinkle with remaining cheese, cilantro and onion.
• Bake at 350ºF until the cheese has melted and the sauce is bubbly.

PICANTE POLLO A LA MEXICANA(SPICY MEXICAN CHICKEN)

Steps:

• 1. Butterly and flatten chicken breast, between two pcs. of heavy plastic wrap, about an 1/8" - 1/4" thick.
• 2. In a medium bowl add the Enchilada sauce, chili powder, onion powder, cumin, and garlic powder. Mix to combine. Add the sauce and chicken pieces to a large Ziplock bag and seal removing as much air as possible.
• 3. Put chicken in refrigerator and leave for a minimum of 2 hours, or longer.
• 4. Remove chicken from refrigerator and cut up vegetables.
• 5. Heat a large iron skillet over med/high heat and add oil. When oil gets a nice sheen, remove chicken from marinade and add directly into hot pan. Reserve Marinade.
• 6. Cook chicken thouroughly, about 4 minutes per side, and season with salt and pepper.
• 7. Add vegetables to pan and cook until softened or al dente. If pan becomes to dry, turn down heat and add some of the reserved marinade.
• 8. Serve Hot chicken with vegetables over top.
• 9. Serve with all your favorite Mexican Sides such as Guacamole, Pico, Refried Beans, Rice, Cilantro and some Lime wedges.

CHICKEN A LA MEXICANA

Steps:

• Heat the olive oil in a medium size skillet, add the garlic and saute for a moment. Season the chicken with salt & pepper and brown in the skillet along with the garlic.
• When the chicken is evenly browned on both sides (approximately 8 minutes), add the rest of the ingredients and let it simmer for about 15 minutes.
• When all the flavors are combined, serve with Spanish rice & warm tortillas.

CHICKEN KABOBS MEXICANA

Steps:

• In a shallow dish, mix together olive oil, cumin, chopped cilantro, and lime juice. Season with salt and pepper. Add chicken, and mix well. Cover, and refrigerate for at least one hour.
• Preheat grill for high heat.
• Thread chicken, zucchini, onion, red bell pepper, and tomatoes onto skewers.
• Brush grill with oil, and arrange skewers on hot grate. Cook for approximately 10 minutes, or until chicken is cooked through, turning to cook evenly.

CHICKEN MEXICANA

Steps:

• Sprinkle chicken with garlic salt.
• Heat butter in 10-inch skillet over medium heat. Add chicken; cook 5 minutes. Turn chicken.
• Add onion and green pepper around edges of chicken. Cook 5 minutes or until chicken is tender and juices run clear.
• Place rice on serving platter. Remove chicken from skillet and place over rice; keep warm.
• Add picante sauce and cheese to skillet. Cook and stir until cheese is melted and sauce is hot.
• Pour over chicken and rice; sprinkle with cilantro. Serve with additional picante sauce.

CHICKEN RICE MEXICANA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in a medium skillet over medium heat; saute onion, green bell pepper and red bell pepper until tender. Remove from heat and stir chicken into skillet, then add soup and milk and mix well.
• Spread 1 cup rice in the bottom of a lightly greased 9x13 inch baking dish, then layer with chicken mixture, remaining 1 cup rice and top with cheese.
• Bake at 375 degrees F (190 degrees C) for about 30 minutes, or until heated through and cheese is melted. Serve with heated flour tortillas, fajita style.

CHICKEN MEXICANA

Steps:

• Mix chicken strips and salsa in medium skillet. Cook on medium heat 4 min. or until heated through, stirring occasionally.
• Add cheese and olives; cover. Cook 1 min. or until cheese is melted.
• Serve over rice; sprinkle with cilantro.

CHICKEN PIZZA MEXICANA

Steps:

• Heat gas or charcoal grill. Sprinkle cheese evenly over pizza crust. Top with remaining ingredients.
• Place pizza on grill over medium heat. Cover grill; cook 8 to 10 minutes or until crust is crisp and cheese is melted. (If crust browns too quickly, place a piece of aluminum foil between crust and grill.)

MEXICANA CHICKEN SOUP SOFT TACOS!

Steps:

• Place the chicken in a large soup pot.
• Add the next 11 ingredients and simmer slowly for at least one hour.
• While the chicken is cooking, shred some lettuce, slice the peppers, put some pickled onions in a bowl, and crumble the cheese. Set aside.
• After that time remove the chicken from the pot, and let it cool.
• Continue simmering the rest of the soup till it has reduced down to almost all the liquid had evaporated. Make sure you keep stirring the vegetables so they don't burn.
• Shred the chicken using two forks and add it back to the pot.
• Cook for a few more minutes.
• Assemble the soft tacos in any manner you would like.