When I want something fast, cheap, and super tasty, I know I can’t go wrong with one of these scrumptious Mexican chicken recipes.
I have a deep love for carnitas and carne asada, along with pretty much any recipe from South of the Border.
But let’s be honest — we don’t always have the time to cook a massive piece of meat for hours on end, right?
So when you can make delicious tacos, taquitos, and enchiladas in under an hour with a simple piece of chicken, why would you waste your time on anything else?
Each one of these Mexican chicken recipes is simple, satisfying, and insanely delicious!
This recipe is so much more than just shredded chicken.
Thanks to the chipotle peppers in adobo, it’s smokey, sweet, and wonderfully spicy. Not to mention ridiculously juicy and tender.
This is best made in a Dutch oven or heavy-bottomed saucepan.
The reason is, you’ll want to cook everything in the same pot so you can use all the juices for maximum flavor.
Plus, you’ll also cook the rice in the pot, which means you need evenly distributed heat.
That said, you could always make the rice and chicken separately if that’s easier.
Many Mexican or Tex-Mex meals are full of tomatoes, making them fresh and acidic.
This recipe, on the other hand, is crazy-creamy and brimming with chicken flavor.
You’ll use cream of chicken soup and plenty of cheese to make this, along with tomatoes and beans.
This is the perfect recipe if you want to indulge in Mexican flavors without going overboard on cheese.
Loaded with lean chicken breast, corn, and beans, it’s packed with color, terrific texture, and tons of flavor.
This recipe only calls for six ingredients (one of which is water), and I’ll bet you have the rest ready to go.
Even if you don’t have any Mexicorn, you can use regular easily enough. But of course, if you want it spicy, you’ll also need to add extra chilies.
Ever since I was a kid, I haven’t been able to resist chicken enchiladas. To this day, I order them every time we go out for Mexican food.
Believe it or not, they’re easy to recreate at home with this recipe.
Full of tender chicken, peppers, and beans, the best part of this amazing dish is the tomatoes sauce and cheese on top.
Street tacos are essentially regular tacos; only they’re typically smaller and therefore easier to grab and go.
Also, these are usually only filled with meat, fresh salsa, and onion, making them much lighter.
Unlike other tacos, they’re not overloaded with guacamole, cheese, and sour cream.
Remember that Mexican chicken you already made in the Crockpot? This is the ideal recipe to use it in!
Of course, you can also cook the chicken on the stove with lots of taco seasoning if you’re in a rush.
Chimichangas aren’t as prevalent as burritos, which is a real shame because I love their crunchy texture.
In my opinion, when filling and burrito or chimichanga, you should use either shredded chicken or chop it relatively small.
That makes eating easier and guarantees you’ll get a little bit of everything in each bite.
If you have a sniffle or aren’t feeling great, you’ll have to try this fresh and spicy Mexican chicken soup.
The peppers will help to clear your airways, and I bet it will brighten you up in no time.
Mole is a traditional Mexican sauce that’s kind of hard to describe. It’s wonderfully rich and smoky with hints of sweet, warm spices.
Some recipes contain chocolate, but not all. Either way, it’s cooked low and slow, so the ingredients have time to marry.
The perfect quesadilla should be full of (but not overflowing with) filling, and it should be nice and crunchy on the outside.
This is a great little dish to make with your Taco Tuesday leftovers!
Tamales are one of the most authentic and traditional Mexican dinner recipes you’ll ever make.
It’s the kind of meal the whole family can help with, making the final dish even more special.
You’ll need to use masa flour to make the dough, though cornmeal would work in a pinch. You could even use regular flour, but the flavor won’t be the same.
I think fajitas are among the most famous and recognizable Mexican meals.
Between the colorful peppers and crunchy onions, they’re always a crowd-pleaser.
Rather than cooking the chicken in strips, this recipe has you cook the breasts whole. That should help keep them juicy.
These little pastry pockets are fantastic for snacking and even as a light meal.
Again, you could use the Crockpot chicken or leftover if you have them. If not, it’s just a matter of frying chicken with taco seasonings, beans, and peppers.
Though chicken and cheese might sound simple, this recipe is a little more complicated.
That’s because the ‘queso’ in the title actually refers to a type of hot cheesy dip.
That alone is insanely delicious, but when you blend it into this rice dish, it’s out of this world!
Speaking of queso dip, you have to make this incredible recipe for your next party or gathering.
Unlike regular queso, this is chunky and loaded with chicken, beans, peppers, and tomatoes, which makes it even more filling and harder to resist.
Burrito bowls are an amazing low-carb version of your favorite tortilla-wrapped meal. You’ll get all the same flavors without the added calories.
The rice and chicken will need to be cooked and served hot, but you can add the beans and corn cold if you like.
This salad is what I think every salad should aspire to be. It’s big, it’s bold, and it’s packed with bright and tasty ingredients.
You can hardly even see the lettuce, but you’ll still know that it’s healthy with the tomatoes, corn, chicken, and beans.
The main difference between soup and stew is the thickness. Stews tend to be thicker, which often makes them more satisfying.
No matter what you call it, this recipe is everything you could want on a cold day.
Chicken thighs will make this extra tasty, but you could use chicken breast if that’s all you have.
If you want to use leftover chicken, just chop it up and add it towards the end.
Chicken chili is just as decadent and dreamy as regular chili, but it’s a little leaner and has a different texture.
Instead of using ground beef, this recipe calls for shredded chicken, which I think works really well, if not better than the beef.
The best part is that you’ll cook the chicken right in the pot, so it will soak up all that lovely flavor and remain perfectly tender.
The only time I order salad in a restaurant is when we go out for Tex-Mex. That’s because I know it’ll be big and beautiful.
Like the recipe above, this salad is overloaded with yummy extras, including corn, Cotija, and a simple salsa and sour cream dressing.
But it’s also served with tortilla chips for a fabulous bit of crunch.
You won’t be surprised to hear that in order to make this chicken sing, you’ll need to make a special marinade and leave it to soak for a few hours.
Trust me when I say it’s worth it. Not only does it help to tenderize the meat, but it makes it insanely juicy and flavorful.
Sazon is a crucial ingredient, which you should be able to find in most stores.
You won’t often see pasta used in Mexican recipes, but that doesn’t mean you can’t use it.
This dish is cheesy, spicy, and would work well as a make-ahead meal for busy weeknights.
Modify this to your liking with added peppers or spicy salsa.
Given that we eat with our eyes, these Mexican stuffed peppers must be the most appetizing on the list.
After all, it doesn’t get more colorful than a batch of green, red, and yellow peppers.
I love this version of the classic meal because you’ll cut the peppers in half from top to bottom.
That gives you more room to add the filling, and it also makes it easier to nestle these into the baking together.
When you see ‘margarita’ next to a food item, do you think of a cheese and tomato pizza or a fresh and fruity drink?
I certainly prefer the latter, and luckily this recipe calls for citrus and tequila.
That blend does give you hints of the alcoholic beverage, but it’s balanced out with the additional spices.
And don’t worry, the alcohol cooks out in the oven, so this is family-friendly.
Chicken taco pizza is the kind of thing to make on a Friday night after a long week.
It’s naughty, indulgent, and definitely not something you’ll want to share. So be sure to make plenty!
I enjoy the taste and texture of the refried beans, but if you want to simplify this, just use ready-made enchilada sauce like you would pizza sauce.
Loaded with soft scrambled eggs, gooey melted cheese, and tender chicken pieces, this is my favorite way to start the day.
I like to smash the avocado into the tortilla, so you get some in every bite, and it’s even tastier with lots of hot sauce or jalapeños.
Corn chowder is creamy, slightly sweet, and full of crisp pops of sweetcorn. It’s often got potatoes in the mix, and it’s dangerously delicious.
This Mexican twist also includes jalapeños, cumin, and diced green chilies.
Serve it with Mexican cornbread, and your family will beg for a second helping.
If you like stuffed peppers, I highly recommend you try this recipe.
Chile rellenos is the traditional Mexican version of stuffed peppers that most commonly calls for poblanos.
Poblanos are only lightly spiced, but they give a little more flavor than regular bell peppers.
That said, you’ll also use chipotle powder and serrano peppers for the filling, which will kick the heat up a solid few notches.
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