TEX-MEX CHICKEN PARMESAN
Chicken Parmesan just got a Tex-Mex twist. We swapped out all the classic Italian ingredients for tortilla chips, spicy cheese and salsa. But if you truly miss the Parmesan in your Parmesan, then add a sprinkle or two to the finished dish.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
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.
TEX-MEX CHICKEN SPAGHETTI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 13
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 CHOPPED CHICKEN SALAD WITH CILANTRO-LIME DRESSING
Seasoned chicken, tortilla chips, and roasted corn pair perfectly together in this crunchy and craveable Tex-Mex chopped chicken salad with cilantro lime dressing.
Provided by Katie Morford, RD
Categories Salad
Time 35m
Yield 4
Number Of Ingredients 22
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.
Nutrition Facts : Calories 855 kcal, Carbohydrate 68 g, Cholesterol 83 mg, Fiber 7 g, Protein 25 g, SaturatedFat 9 g, Sodium 1217 mg, Sugar 8 g, Fat 57 g, UnsaturatedFat 0 g
TEX-MEX CHICKEN CASSEROLE
This is a version of the famous King Ranch Chicken casserole. Careful, it packs a bit of heat!
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h30m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 31.1 g, Cholesterol 71.5 mg, Fat 29.5 g, Fiber 2.2 g, Protein 24.2 g, SaturatedFat 11.4 g, Sodium 1209.4 mg, Sugar 4.8 g
TEX-MEX CHICKEN STRIPS
I was looking for a way to amp up the flavor of regular chicken strips so I crushed up some leftover corn chips to create a crispy, flavorful coating. -Cynthia Gerken, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a shallow bowl mix the first 6 ingredients. Place butter in a separate shallow bowl. Dip chicken in butter, then roll in crumb mixture to coat; press to adhere. Place chicken on a foil-lined 15x10x1-inch baking pan. Bake until a thermometer inserted into the chicken reads 165°, about 15 minutes, turning halfway through the cooking time.
Nutrition Facts : Calories 258 calories, Fat 14g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 351mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.
TEX-MEX CHICKEN QUINOA
Provided by Min Kwon, M.S., R.D.
Categories main-dish
Time 10m
Yield 1 serving
Number Of Ingredients 10
Steps:
- In a large mug or small bowl, combine the oil and red onion. Microwave until softened, 1 to 2 minutes. Add the chicken, quinoa, beans, salsa, cumin, chili powder and salt and pepper to taste then stir and microwave for another minute or two. Serve with toppings of your choice.
Nutrition Facts : Calories 393 calorie, Fat 11 grams, SaturatedFat 1 grams, Sodium 266 milligrams, Carbohydrate 37 grams, Fiber 7 grams, Protein 36 grams
TEX-MEX CHICKEN POT PIE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a 10-inch skillet over medium heat. Add the jalapeño and poblano peppers, corn and onion. Season with a pinch of salt and pepper. Cook to soften the vegetables, 2 to 3 minutes.
- Sprinkle the flour over the vegetables and stir until the flour has coated the vegetables, a minute or two (avoid letting the flour stick to the bottom of the skillet). Stirring constantly, slowly add the chicken broth. Stir in the cream, cilantro and chipotle peppers. Allow the sauce to come to the boil and thicken, 2 to 3 minutes. Remove from the heat, then taste and adjust the seasoning. Add the chicken and stir to combine.
- Roll out the Pie Crust on a lightly-floured surface to an 11-inch circle, large enough to hang over the skillet. Carefully lay the crust over the skillet, pressing gently into the sides to seal. Brush the top with the beaten egg and sprinkle over the pepper jack cheese. Cut 2 to 3 small slits in the top and bake until the crust is golden, about 30 minutes. Cool slightly before serving, 10 minutes or so.
- Combine the flour, salt, butter and shortening in a large bowl.
- Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs.
- Beat the egg with a fork and add it to the mixture along with the vinegar.
- Add the cold water.
- Stir it all together until it comes together, adding another tablespoon or two of water if it needs the moisture.
- Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove them from the freezer 30 minutes before you are ready to use them.
TEX MEX CHICKEN AND RICE BAKE
Delicious and colourful, this recipe combines tasty Tex Mex flavours in an easy, one-dish chicken and rice casserole.
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F (200°C).
- Mix soup, milk and water together in a large microwave-safe bowl and heat on high for 1-minute intervals until hot. Add to a 2 qt (2 L) baking dish, stir in rice and chili powder. Spread evenly with vegetables. Top with chicken. Sprinkle chicken with cheese and additional chili powder, if desired. Cover.
- Season chicken with salt and pepper on both sides and place on top of vegetables, sprinkle with additional chili powder, if desired. Top with cheese and cover dish with tin foil.
- Bake for 40 minutes then remove the cover and continue baking for another 10 minutes until chicken is cooked through and rice is tender. Finish with broiling for 3 minutes until cheese is golden and bubbly. Remove from oven and let sit 5 minutes, stir rice before serving.
EASY TEX-MEX CHICKEN AND RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
SPICY TEX MEX CHICKEN BREASTS
Serve as the main dish with a nice avocado salsa or put in in a nice salad of mixed greens, corn, avocado and cilantro ranch dressing!
Provided by QueenJellyBean
Categories Chicken Breast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 136.8, Fat 1.9, SaturatedFat 0.4, Cholesterol 68.4, Sodium 88.3, Carbohydrate 1, Fiber 0.4, Sugar 0.1, Protein 27.6
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- Enchiladas Divorciadas. For the diner who can never decide, this classic dish marries salsa roja and salsa verde over a bed of chicken enchiladas. A crown of queso fresco, crème fraîche, and crisp raw onions bridge the gap.
- Instant-Pot Red Chicken Enchiladas. These pressure cooker enchiladas are all about the tortillas and the ancho chile sauce. Shredded chicken and cheese round out the dish.
- Chicken Mole. Traditional mole usually requires a pantry's worth of ingredients and an entire day in the kitchen. Here, we've streamlined the ingredient list—and figured out how to make an incredible sauce in a couple of hours.
- Breaded Chicken Sandwiches with Sesame Rolls (Cemita Poblana de Milanesa) Most people have heard of a torta—one of the traditional sandwiches of Mexico—but the cemita is its own unique breed of Mexican sandwich.
- Easy Chicken Tortilla Soup With Bean and Cheese Nachos. This weeknight-friendly soup is enriched by the flavor of smoky chipotles, brightened by fresh lime, and ready in just 22 minutes or less.
- Green Chile Chicken Tamales (Tamales con Salsa Verde y Pollo) Masa labeled "masa preparada para tamales" often contains baking powder and salt, so don't add either if it does.
- Slow-Cooker Green Chicken Chili. Made with chicken, sweet potatoes, tomatillo salsa, and pinto beans, this easy chili is a cross between chile verde and white chicken chili.
- Chipotle Chicken Tacos with Potatoes and Guacamole. Finish these spicy, smoky, guacamole-topped tacos with crisp, thinly sliced radishes and bright lime, and get ready to watch them disappear.
- Chicken Under a Brick with Avocados and Chiles. This technique encourages even cooking with the crispiest skin imaginable. The key to success is to cook the chicken over medium-low coals so the skin slowly renders out the fat.
- Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce. Why should tacos have all the fun? These enchiladas are just as fast and easy, thanks to a one-pan stove-top cooking technique and a few store-bought shortcuts.
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