CHEESY MEXICAN STUFFED CHICKEN BREASTS
Cheesy Mexican stuffed chicken breasts are filled with black beans, tomato and cheese and topped with taco seasoning and more cheese for an easy, fun and delicious family dinner!
Provided by Kathryn
Categories Easy Chicken Dinner Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 375. Line a baking sheet with parchment paper and set aside.
- Butterfly each chicken breasts and lay open like a book. (See how to butterfly chicken breasts for more details and step-by-step photos.)
- Sprinkle the inside of each chicken breasts with the salt and pepper.
- Add to each chicken breast 2 tablespoons of black beans, 1 1/2 tablespoons of chopped tomato, 1 1/2 tablespoons of chopped spinach and 1/4 cup of shredded cheese.
- Fold chicken breasts to close them up and lay on parchment-lined baking sheet.
- Sprinkle each of the tops of the chicken breasts with 1/2 teaspoon of the taco seasoning. Top each breast with an extra 1/4 cup of shredded cheese.
- Bake at 375 for 30-35 minutes, until chicken breasts are cooked through. Serve with desired toppings and enjoy!
Nutrition Facts : Calories 594 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 168 milligrams cholesterol, Fat 33 grams fat, Fiber 6 grams fiber, Protein 60 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 1109 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
MEXICAN STUFFED CHICKEN
This Mexican Stuffed Chicken is a fresh twist on boring chicken!
Provided by Old El Paso
Categories Entrees
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- Preheat Oven to 350° F. / 175° C. In a food processor, pulse the taco shells into a fine crumb. Place in a shallow dish and set aside.
- Butterfly each chicken breast open, cover in plastic wrap and pound thin. Season both sides with salt and pepper and spread 1/4 cup refried beans over the cut side of each breast. Layer 1/3 cup cheese on top of the beans and spoon a tablespoon of the drained green chilies on top of each.
- Roll each chicken breast tightly away from you and secure with 2-3 toothpicks. Bread the prepared chicken in the taco crumbs, pressing evenly on all sides. Place chicken on a baking rack placed over a sheet pan and bake for 35 - 45 minutes or until the chicken reaches an internal temperature of 165° F. / 74° C. Allow to rest 5 to 10 minutes before serving.
MEXICAN STUFFED CHICKEN BREASTS
Facing another weeknight packed with activities, rush hour headaches and must-do chores? Get dinner on the table fast with these easy Mexican stuffed chicken breasts. You'll not only make supper easier on yourself, you'll be serving a satisfying, flavorful meal that lets you get everything else on the checklist done. These cheesy stuffed chicken breasts go from prep to table in under an hour, and will leave plates so clean that all you'll have to do is pop them in the dishwasher!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Line large, rimmed sheet pan with foil. Place wire rack on top of foil. Spray with cooking spray.
- In medium bowl, mix pepper Jack cheese, cream cheese, chiles and 1 tablespoon of the taco seasoning mix. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/3 cup cheese mixture into pocket in each chicken breast. Secure with toothpicks.
- In small bowl, mix remaining taco seasoning mix and the olive oil. Place chicken on rack; brush with oil mixture.
- Roast uncovered 25 to 30 minutes or until stuffing reaches internal temperature of 160°F. Top chicken breasts with mozzarella cheese; bake 3 to 5 minutes or until cheese is melted. Top each breast with green onions and cilantro.
Nutrition Facts : Calories 560, Carbohydrate 10 g, Cholesterol 175 mg, Fat 3 1/2, Fiber 1 g, Protein 50 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 2 g, TransFat 1 g
MEXICAN STUFFED CHICKEN
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350*F Coat a 9x9 inch casserole dish with cooking spray and set aside. Place chicken breast between two pieces of plastic wrap. Pound with a meat tenderizer until flattened to 1/4 inch thick. Do this to all breasts. In a bowl mix 3 Tablespoons butter, pepper jack cheese, sharp cheddar cheese, green onions & green chilies. In another bowl place melted butter. In another bowl mix crushed cheese crackers and taco seasoning. Spoon cheese mixture onto each chicken breast and roll up, tucking sides in if possible. No need to secure with toothpicks. Dip rolled chicken into butter mixture then coat with cracker crumbs. Place chicken into casserole dish. Bake for 40 minutes or until digital thermostat inserted into chicken reads 165*F
MEXICAN-STYLE CHICKEN-STUFFED PEPPERS
This is a delicious chicken-stuffed peppers dish that I made up myself from scratch and my family and I love it. It is simple to make and any guest will love it.
Provided by Vonjaguar
Categories Stuffed Bell Peppers
Time 1h40m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat the oven to 385 degrees F (200 degrees C).
- Heat butter and oil in a frying pan over medium-high heat. Saute onion in the hot pan until soft, about 5 minutes. Add chicken; cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Reduce heat to medium, and add water and chili powder. Stir in garlic, salt, cumin, and red pepper; let cook for 5 minutes. Add rice and black beans.
- Transfer chicken mixture to a bowl. Pour most of the crushed tomatoes into a large baking pan so it is 1 inch deep. Stuff the chicken mixture into the bell pepper halves until slightly overfilled and place open-side up in the tomatoes. Pour remaining crushed tomatoes over the peppers so they are just covered. Sprinkle with Mexican cheese, and cover the pan.
- Bake in the preheated oven until peppers are soft, about 50 minutes. Serve hot with avocado and sour cream to garnish.
Nutrition Facts : Calories 745 calories, Carbohydrate 58.9 g, Cholesterol 129.2 mg, Fat 39.9 g, Fiber 16.6 g, Protein 46.7 g, SaturatedFat 19.3 g, Sodium 2257.5 mg, Sugar 6 g
ULTIMATE MEXICAN STUFFED CHICKEN
I wanted to take the traditional enchilada and twist it up into something different but more delicious, I think you will like it
Provided by WillowRiver
Categories Chicken Breast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Dethaw chicken breasts if frozen. Preheat oven to 350 F and lightly spray a 13x9 pan with cooking spray or lightly coat with shortening. Place a single breast into a ziplock, do not close. Continuously beat with mallet or rolling pin evenly until chicken breast is about 1/2 inch thick. Do this with every chicken breast.
- Melt butter, coat both sides of chicken. Shred 1 3/4 cheese and mix with the tomatoes and chilis, 1/2 pkg of taco seasoning,1/4 C onion.
- Put 1/4 cup of mixture in each breast. Do not overfill. Rolling is easiest if mixture is compact, tuck sides while roling away from you. Place in pan, edges on bottom.
- Bring Enchilada sauce to a boil, stirring in the chilli powder, garlic, and remaining onion. Pour hot sauce over the breasts. Top with remaining cheese, and olives. Cover with tin foil.
Nutrition Facts : Calories 679.1, Fat 38.6, SaturatedFat 18, Cholesterol 195.3, Sodium 2471.6, Carbohydrate 17.9, Fiber 3.6, Sugar 3.7, Protein 64.5
MEXICAN-STYLE AIR FRYER STUFFED CHICKEN BREASTS
Vegetables and spices are rolled up in chicken breasts and air fried for a quick and easy dinner perfect for a busy weeknight. Just over 10 minutes in the air fryer gives you juicy, tender chicken breasts filled with spicy veggies. Serve with fresh pico de gallo and tortillas.
Provided by Buckwheat Queen
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 2
Number Of Ingredients 12
Steps:
- Place toothpicks in a small bowl and cover with water; let them soak to keep them from burning while cooking.
- Mix 2 teaspoons chili powder and 2 teaspoons cumin in a shallow dish.
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Place chicken breast on a flat work surface. Slice horizontally through the middle. Pound each half using a kitchen mallet or rolling pin until about 1/4-inch thick.
- Sprinkle each breast half equally with remaining chili powder, remaining cumin, chipotle flakes, oregano, salt, and pepper. Place 1/2 the bell pepper, onion, and jalapeno in the center of 1 breast half. Roll the chicken from the tapered end upward and use 2 toothpicks to secure. Repeat with other breast, spices, and vegetables and secure with remaining toothpicks. Roll each roll-up in the chili-cumin mixture in the shallow dish while drizzling with olive oil until evenly covered.
- Place roll-ups in the air-fryer basket with the toothpick side facing up. Set timer for 6 minutes.
- Turn roll-ups over. Continue cooking in the air fryer until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more.
- Drizzle lime juice evenly on roll-ups before serving.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 15.2 g, Cholesterol 32.3 mg, Fat 8.5 g, Fiber 5.4 g, Protein 14.8 g, SaturatedFat 1.3 g, Sodium 170.8 mg, Sugar 4.7 g
MEXICAN CHICKEN STUFFED PEPPERS
A great twist on the typical stuffed peppers.
Provided by Brenda Kral
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 2h10m
Yield 6
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray an 9x12-inch baking dish with cooking spray.
- Rub the red bell peppers, yellow bell peppers, and orange bell peppers with barbeque rub; arrange in the baking dish.
- Heat olive oil in a skillet over medium heat; cook and stir chicken, onion, green chile pepper, jalapeno pepper, turmeric, coriander, cumin, salt, and pepper until chicken and onion are lightly browned, about 5 minutes. Add beer to chicken mixture; reduce heat to low, cover skillet, and simmer until beer is reduced by half and chicken is cooked through, about 45 minutes.
- Fill bell peppers with chicken mixture. Pour stewed tomatoes, tomato sauce, and chickpeas into the baking dish, around the bell peppers. Cover dish with aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove aluminum foil and add rice and Mexican cheese blend on top of the tomato mixture around the bell peppers; continue cooking until cheese is golden brown, about 15 minutes.
Nutrition Facts : Calories 385.8 calories, Carbohydrate 54.3 g, Cholesterol 40 mg, Fat 9.4 g, Fiber 8.2 g, Protein 21.5 g, SaturatedFat 3.4 g, Sodium 1044.3 mg, Sugar 11.9 g
STUFFED MEXICAN CHICKEN
Make and share this Stuffed Mexican Chicken recipe from Food.com.
Provided by Jellyqueen
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F.
- Combine bread crumb ingredients in a ziplock bag.
- Dip chicken breast into melted butter then shake in bread crumb mixture.
- Lay chicken pieces flat and put cheese and chopped jalapeno slices on top.
- Fold and fasten with toothpick.
- Place in 13x9 inch baking dish.
- Bake, uncovered for 40 minutes.
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