Best Tex Mex Chicken Crunchies Recipes

TEX-MEX CHICKEN SPAGHETTI

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions, then drain.
• Combine the spaghetti with the cream of chicken soup, pulled chicken, chicken stock, adobo sauce, seasoned salt, poblano pepper, bell pepper, onion and 1 1/2 cups of the pepper jack in a large bowl. Add salt and pepper to taste, then stir.
• Transfer the mixture to a 13-by-9-inch casserole dish and top with the remaining 1 cup pepper jack. Bake until bubbly, about 45 minutes. Garnish with cilantro leaves before serving.

TEX-MEX CHICKEN BAKE

Steps:

• Preheat oven to 400 degrees F.
• Season chicken thighs on both sides with salt and pepper.
• Heat olive oil in large sauté pan over medium-high heat.
• 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.
• Remove chicken to a large plate or dish and set aside.
• Add diced onion to the pan with the oil and fat from the chicken. Saute, stirring occasionally, for about 5 minutes or until soft and glossy.
• Add diced zucchini, red pepper, garlic, cumin, and chili powder. Continue cooking and stirring occasionally for 3-4 minutes.
• Add corn and cook for 2 more minutes. Add salsa and half the chopped cilantro. Taste and add salt and pepper as needed.
• Bring to a boil and reduce heat to a simmer. Nestle chicken pieces into the vegetable mixture.
• Top with grated cheddar leaving the chicken skin exposed.
• Bake in preheated oven for 30 minutes or until a thermometer reads 165 degrees F.
• Top with remaining cilantro and sliced green onions.
• Serve on it's own or with rice or quinoa. Top with sour cream and/or guacamole.

TEX-MEX CHICKEN CASSEROLE

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.

SLOW-COOKER TEX-MEX CHICKEN

Steps:

• Toss chicken with seasoning mix and flour in slow cooker sprayed with cooking spray. Add peppers, corn and salsa; mix lightly. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
• Stir chicken mixture. Serve over rice topped with cheese and onions.

TEX-MEX CHICKEN PARMESAN

Steps:

• Preheat the oven to 400 degrees F.
• Put the chips in a food processor and pulse until they are finely ground; set aside.
• Slice the chicken breasts in half horizontally so you have 4 thin chicken cutlets.
• Set up a breading station with 3 shallow dishes: Stir together the flour, chili powder and 1/2 teaspoon salt in the first dish. Beat the eggs in the second dish and add the tortilla chips to the third dish. Coat a cutlet in the flour. Dip in the egg, letting any excess drip off and then press into the tortilla chips. Transfer to a plate and bread the remaining cutlets.
• Heat 1/4 cup of the oil in a large nonstick skillet over medium heat until a piece of the breading sizzles when added to the oil. Add 2 breaded cutlets to the oil, making sure they don't touch each other. Fry until golden brown on both sides, 3 to 4 minutes per side. Remove to a paper towel-lined plate. Add the remaining 1/4 cup oil to the skillet, heat and then fry the remaining cutlets.
• Evenly spread 1/2 cup salsa on the bottom of a 9-by-13-inch baking dish. Arrange the chicken in a single layer on top. Pour 1/4 cup of salsa on top of each piece of chicken. Shingle the cheese evenly over the chicken.
• Bake until the cheese is bubbling and golden brown, 25 to 30 minutes.
• Sprinkle with the jalapeno and cilantro.

EASY TEX-MEX CHICKEN AND RICE

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 CHOPPED CHICKEN SALAD WITH CILANTRO-LIME DRESSING

Steps:

• Season the chicken: Sprinkle the taco seasoning and 1/2 teaspoon salt over the surface of the chicken, rubbing it in and coating so chicken is fully seasoned.
• Finish and serve the salad: Add the corn and chicken into the bowl with the salad ingredients. Crumble the tortilla chips over the top. Add about two-thirds of the dressing and toss to lightly coat. Add more dressing and toss again, if needed. Divide salad into 4 bowls, top with crumbled Cotija cheese, and serve.

SPICY TEX MEX CHICKEN BREASTS

Steps:

• Heat grill to medium heat.
• In a small bowl mix together the spices and then sprinkle over both sides of the chicken.
• Spray the chicken with non stick cooking spray and place on preheated grill. Cover.
• Grill 7-10 minutes or until no longer pink in the center, turning once.
• Serve with avocado salsa or on a salad.
• I like to pound the chicken to an even thickness for faster and more even cooking.