30 Minute Mexican Chicken Stuffing Skillet Recipes

30-MINUTE MEXICAN CHICKEN STUFFING SKILLET

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook 5 min. on each side or until chicken is done (165°F). Remove chicken from skillet; keep warm.
• Add water and pepper to skillet. Bring to boil. Add stuffing mix; stir until moistened. Return chicken to skillet.
• Spoon salsa over chicken; sprinkle with cheese. Cover. Cook on low heat 5 min. or until cheese is melted.

30-MINUTE CHICKEN ENCHILADA SKILLET

Steps:

• Put chicken in a skillet over medium heat with oil and 1/2 of the taco seasoning. Cook and stir for about 10 minutes.
• Add salsa, onion, bell pepper, cilantro, and remaining taco seasoning. Reduce heat to medium-low and cook for another 5 minutes. Put shredded cheese on top.
• Serve in tortillas.

MEXICAN-INSPIRED CHICKEN THIGH AND RICE SKILLET

Steps:

• Combine salt, granulated garlic, cumin, paprika, coriander, and 1/4 teaspoon black pepper in a small bowl.
• Pat chicken thighs dry with paper towels. Sprinkle seasoning mix evenly over both sides of chicken thighs.
• Combine butter and olive oil in a deep-sided, 11-inch nonstick skillet over medium-high heat; cook until butter is melted and foamy. Swirl the butter and oil together and place chicken thighs in the skillet in a single layer. Cook until just brown, 3 to 4 minutes per side. Remove from the pan with tongs and set aside. Keep warm.
• Reduce heat to medium and add onion and bell peppers to the skillet. Cook, stirring often, until the onion starts to turn translucent, 3 to 4 minutes. Stir in rice and chili powder; cook and stir until rice begins to pick up some color, 3 to 5 minutes.
• Stir in drained tomatoes and garlic; cook and stir for 1 minute. Add reserved tomato liquid, chicken broth, and water; bring to a boil. Adjust salt and pepper if necessary.
• Place browned chicken thighs on top of the rice mixture; do not submerge. Cover, reduce heat to low, and cook for 20 minutes.
• Remove cover, increase heat to medium, and gently stir in thawed peas. Cook until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve warm.

MEXICAN CHICKEN & STUFFING

Steps:

• Preheat oven to 350 degrees (f).
• Mix water and margarine in 13x9 baking dish until margarine is melted.
• Stir in the stuffing mix and 1/4 cup of the salsa.
• Arrange chicken over stuffing mix.
• Pour remaining salsa over chicken.
• Bake, covered, for 30 minutes, or until chicken is thoroughly cooked.
• Sprinkle cheese over top and bake uncovered an additional 5 minutes, or until cheese is melted.