41 Best Mexican Chicken Recipes for Easy Dinner

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Slow Cooker Mexican Chicken

📋 Slow Cooker Mexican Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT360M · Total: PT370M · Yield: [‘6’, ‘6 servings’]

This healthy and easy Slow Cooker Mexican Chicken is a quick dump and go recipe made with chicken breast, salsa, canned black beans, canned corn, taco seasoning and a little cilantro for that fresh taste! It’s also Weight Watchers friendly!

Ingredients

• 5-6 boneless, skinless chicken breasts (* I use frozen (defrosted))
• 1 ounce -package of taco seasoning (I use reduced sodium) (*about an ounce package or 24-28 g)
• 19 oz -can of black beans rinsed and drained
• 12 oz -can of corn rinsed and drained
• 2 cups -of salsa (* I use Pace Picante (medium))
• 2 tbsp fresh cilantro, chopped
• 1 small onion (chopped)
• additional fresh cilantro
• fat free sour cream
• fat-free cheddar cheese

Instructions

1. Combine all ingredients in the crock pot. *Make sure you drain and rinse the beans and corn before adding!
2. Cook on low about 5-6 hours. (Your cooking time may vary) until chicken is cooked through (165 degrees F/74 degrees C).
3. Serve over rice, cauliflower rice, as tacos with low carb tortillas, fat free shredded cheddar cheese and fat free sour cream.  I recommend using a straining spoon if you are adding it to tacos (or it will be too watery). Adjust ww points accordingly for added toppings *I use regular hard or soft taco shells for the family and they LOVE this meal! No one even suspected it was WW friendly (and 0 points! )

2. Slow Cooker Chicken Burrito Bowls

Slow Cooker Chicken Burrito Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT4H · Total: PT4H10M · Yield: 7

This Slow Cooker Chicken Burrito Bowl recipe is a perfect Mexican feast on even busy nights! So simple to create a fun burrito bar anytime! This Recipe Is: • Make Ahead •

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• 1 (1.25-ounce) packet low-sodium taco seasoning (see note)
• 1 1/2 cups fresh or frozen corn kernels (from about two ears of corn if using fresh)
• 1 (15-ounce) can black beans, rinsed and drained (preferably organic or reduced-sodium)
• 1/2 cup finely chopped onions
• 1 (16-ounce) jar of your favorite salsa
• 1 (10-ounce) can diced tomatoes and green chilies with juice (such as Ro-Tel)
• 1/2 cup finely chopped cilantro
• brown rice, cooked and hot, for serving
• optional topping ideas: shredded lettuce, chopped tomatoes, shredded reduced-fat cheese, chopped avocados or guacamole, reduced-fat sour cream, chopped green onions, additional chopped fresh cilantro, and hot sauce

Instructions

1. Place chicken in the slow cooker. Sprinkle taco seasoning, corn, black beans, and onions over chicken. Pour salsa and canned tomatoes on top.
2. Cook on high for 4 hours or on low for 6-8 hours.
3. Just before serving, use two forks to shred the chicken. Add cilantro. Stir to combine ingredients.
4. Serve over brown rice with optional toppings as desired.

3. Crock Pot Salsa Verde Chicken

Crock Pot Salsa Verde Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT180M · Total: PT190M · Yield: [‘6’]

Tender and juicy chicken brimming with tangy and spicy deliciousness- this Crock Pot Salsa Verde Chicken is going to be your family’s next favorite. All you’ll need is a few simple ingredients and minutes of your kitchen time to put this hearty and flavorful dish together. Team it up with some tortillas or rice, or use it as a filling for your burritos and tacos- it’s really that versatile.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 2 cups salsa verde
• 1 (4 oz.) can diced green chilies
• ½ cup green onions ((diced))
• 3 tsp garlic ((minced))
• ½ tsp salt
• 1 tsp ground black pepper
• 1 tsp cumin

Instructions

1. Spray the bottom of a 6-quart slow cooker. Then, add chicken to the bottom.
2. Add salsa verde, green chilies, onions, garlic, salt, black pepper, and cumin to a medium bowl. Mix until well combined and pour over the chicken.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours.
4. Shred the chicken with two forks. Then, return to the slow cooker and mix into the sauce.
5. Serve over rice or tortillas, and enjoy!

4. Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT360M · Total: PT370M · Yield: [‘8’]

Slow Cooker Chicken Tortilla Soup is an easy, dump and go soup recipe that the whole family will love! It’s hearty, flavorful and it’s great for meal prep!

Ingredients

• 1 lb. skinless chicken breasts (seasoned with salt and pepper (use bone-in breasts or thighs for more flavor))
• 1 medium yellow onion
• 2 cloves garlic (minced)
• 1 1/2 cups corn (thawed slightly if frozen)
• 14 ounces fire roasted diced tomatoes (be sure to add the juice!)
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1/8 teaspoon cayenne pepper
• 1 teaspoon salt (plus more to taste)
• 1/2 teaspoon black pepper
• 4 cups homemade chicken broth (use up to 2 more cups of stock or water if desired)
• 14 ounces black beans (rinsed and drained)
• 2 poblano peppers (chopped (substitute with jalapeno if desired))
• 1 lime (juiced)
• Optional toppings: tortilla chips, grated cheese, cilantro, lime wedges, sliced chilies or avocado

Instructions

1. Place all ingredients except for the lime juice into the slow cooker and stir. Cover and cook on low heat for 6 hours or high heat for 4 hours.
2. Remove chicken from the crock pot and shred, then place back in the soup. Add the juice of 1 lime and season with salt and pepper, to taste.
3. Top the soup with your favorite toppings and enjoy!

5. Chicken Fajita Salad

Chicken Fajita Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT50M · Yield: 2

Chicken Fajita Salad is a refreshing dinner salad for two with juicy chicken, onion, and bell pepper served with avocado, tomato, and ranch.

Ingredients

• 2 small boneless skinless chicken thighs, left whole or 1 large boneless skinless chicken breast, cut into strips
• 1 tablespoon fajita seasoning (get recipe here)
• Salt, to taste (preferably kosher)
• 1 tablespoon vegetable oil
• Half of a small yellow or white onion, sliced (roughly 1 cup sliced)
• 1 sweet bell pepper, sliced (red, orange, yellow, or a combination)
• 4 cups chopped lettuce (red leaf and romaine work well)
• 1 avocado, sliced
• 1/2 cup halved grape tomatoes
• 2 tablespoons fresh chopped cilantro
• 1 tablespoon fresh lime juice
• Ranch dressing, for serving

Instructions

1. Rub together the chicken and fajita seasoning until coated. If your seasoning doesn’t have a lot of salt, you may want to sprinkle a little bit of salt onto your chicken.
2. In a large 12 inch skillet, heat oil. Once hot, add the chicken in a single layer (if using thighs, make sure they are laid out flat). Cook until brown, about 3-4 minutes.
3. Flip then cook until brown and middle is no longer pink and reaches internal temperature of 165F, about another 3-4 minutes. Transfer to a plate or bowl and keep warm.
4. In the same skillet, add the onion, bell pepper, and a big pinch of salt, scraping up any brown bits left behind. Cook until softened and starts to brown, about 8-10 minutes.There should be enough oil and seasoning leftover from the chicken, but if not add more.
5. Add any juices accumulated from the chicken to the vegetables then slice chicken thigh against the grain (cut perpendicular to the lines you see in the meat).
6. In a large serving bowl, add the lettuce, avocado, tomatoes, cilantro, cooked vegetables, sliced chicken, and lime juice. Serve with desired amount of ranch dressing.

6. Mexican Chicken, Sweet Potato, and Black Bean Skillet

Mexican Chicken and Sweet Potato Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’, ‘4 bowls’]

This Mexican Chicken is a quick, healthy, high-protein, gluten-free meal with Mediterranean notes and bold Mexican flavors—perfect for a nutritious dinner!

Ingredients

• 1 tbsp paprika
• 2 tsp ground cumin
• 1 tsp chili powder
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• 1 sweet potato
• 1 tbsp olive oil
• 1 lb chicken breasts (skinless and boneless, diced)
• 1 yellow onion (finely chopped)
• 1 cup cherry tomatoes (halved)
• 15 oz can black beans (drained and rinsed)
• 4 oz can diced green chiles
• 1/2 cup salsa
• 1/2 lime (juiced)
• 1/2 cup cheddar cheese (grated)
• Fresh cilantro (chopped)

Instructions

1. In a small bowl, combine all of the spices.
2. Cut the sweet potato in a half, lengthwise. Poke the halves with a fork on both sides. Then, add them to a plate and fill it with water. Microwave for 4-7 minutes on high until the sweet potato has become more tender but not fully cooked.
3. Set aside to let the sweet potato cool down.
4. Place a large non-stick skillet over medium-high heat. Add olive oil.
5. Once the skillet has heated up, add in the diced chicken, cover it with the half of the spice blend and then spread it into a single layer, so the chicken has a chance to cook.
6. Cook the chicken for 3 minutes and add in the onion. Give the skillet a stir, flip your chicken breasts, so all sides can cook.
7. Cook for about 4-5 minutes until the onion softens and the chicken has completely cooked through. You might want to stir and give the chicken a few flips during that time.
8. While the chicken is cooking. Peel the sweet potato and dice it.
9. Lower the heat and add in the remaining half of the spice blend. Now, add in the diced sweet potato, tomatoes, black beans, green chiles and salsa.
10. Stir well to combine all of the ingredients. Let it cook until all the ingredients heat up – about 3-4 minutes.
11. Finally, squeeze the lime juice all over the skillet and top up with cheddar cheese. Place a lid on the skillet and let it cook for another 2-3 minutes until the cheese has completely melted.
12. Garnish with cilantro before serving.

7. One Pan Mexican Chicken and Rice Bake

Mexican Chicken Rice Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘4’]

For this One Pan Mexican Chicken and Rice Bake, blackened chicken thighs are served on a bed of rice, black beans and corn. A super easy dinner!

Ingredients

• 4 chicken thighs (bone in and skin on)
• 1 tablespoon oil
• 1 tablespoon homemade taco seasoning (recipe follows)
• 1/2 tablespoon oil
• 1 medium onion. diced
• 1 red bell pepper (diced)
• 3 cloves garlic (minced)
• 1 1/3 cup long grain rice
• 1 14.5 ounce can fire roasted diced tomatoes, with juices
• 1 cup chicken broth
• 1 14.5 ounce can black beans, drained and rinsed
• 1 cup frozen corn (thawed)
• 2 teaspoons homemade taco seasoning (recipe follows)
• 1/2 tablespoon chipotles in adobo sauce
• 1/2 lime (juiced)
• 1 tablespoon cilantro (chopped)
• 2 tablespoons chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon oregano
• 1/2 teaspoon paprika
• 1 tablespoon cumin
• 1 teaspoon salt
• 1 teaspoon pepper

Instructions

1. Preheat oven to 375 degrees.
2. Add chicken, oil and taco seasoning to a medium bowl. Rub the chicken to coat with the oil and seasoning.
3. In a dutch oven or oven safe pot heat 1/2 tablespoon of oil over medium high heat. Add in the chicken and cook until browned on both sides. Make sure not to burn. Remove the chicken from the pan and set aside.
4. Add onion and bell pepper to the same pot. Cook for 3-4 minutes or until tender.
5. Stir in garlic and rice and cook for an additional minute.
6. Add in diced tomatoes, chicken broth, beans, corn, taco seasoning and adobo sauce. Bring to a boil then reduce to simmer. Cook for 3-4 minutes.
7. Place the chicken thighs back in the pot with the rice.
8. Place in the oven and cook for 30 minutes covered. Take off the lid and cook for an additional 20 minutes or until the chicken reaches 165 and the rice is tender.
9. Take out of the oven and stir in lime juice and sprinkle with fresh cilantro.
10. Serve immediately!

Homemade Taco Seasoning

1. Add all of the ingredients together in a medium bowl. Stir to combine and set aside. You will have some seasoning leftover.

8. Crockpot Mexican Chicken and Rice

Crockpot Mexican Chicken and Rice (One-Pot Meal) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT4H · Total: PT4H15M · Yield: 6

This healthy and satisfying Crockpot Mexican Chicken & Rice recipe is the perfect make-ahead dish for busy weeknights. Set it in the early afternoon and then enjoy a flavorful one-pot meal.

Ingredients

• 1 cup long-grain white rice, rinsed well and drained
• 1.25 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 onion, chopped
• 2 cups reduced-sodium chicken broth
• 1 cup prepared salsa
• 1 5-ounce can green chiles
• 1 15-ounce can black beans, rinsed and drained
• 1 lime, juiced
• 1 avocado, sliced (for topping)

Instructions

1. In the base of a 5-quart or larger Crockpot, combine the rice, chicken, onion, chicken broth, salsa, green chiles, and black beans. Stir gently to combine.
2. Place the lid on the pot and set the temperature to high. Cook for 4 hours on high or until the rice is tender.
3. Remove the lid and stir in the lime juice. Use a ladle to pour the dish into individual bowls. Top each serving with a couple of avocado slices.
4. Store any leftovers in a tightly-sealed container for up to 4 days.

9. Chipotle Chicken Spinach Salad

Chipotle Chicken Spinach Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika (optional)
• Salt and freshly ground black pepper, to taste
• 6 cups baby spinach
• 1 cup cherry tomatoes, halved
• 1 cup canned black beans, rinsed and drained
• 1 cup corn kernels (frozen or canned), thawed
• 1 avocado, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro leaves
• 2 tablespoons fresh lime juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon honey (optional)
• 1/2 teaspoon chipotle chili powder (for dressing)

Instructions

1. 1. In a small bowl, combine olive oil, chili powder, chipotle chili powder, cumin, garlic powder, salt, and pepper. Rub the mixture over both sides of the chicken breasts.
2. 2. Heat a grill pan or large skillet over medium-high heat. Cook the chicken until cooked through and internal temperature reaches 165°F (74°C), about 6–7 minutes per side depending on thickness. Let rest for 5 minutes, then slice.
3. 3. In a large bowl, combine spinach, cherry tomatoes, black beans, corn, red onion, avocado, and cilantro.
4. 4. In a small bowl, whisk together lime juice, olive oil, honey (if using), and chipotle chili powder to make the dressing. Season with a pinch of salt and pepper.
5. 5. To serve, divide the salad greens among plates, top with sliced chicken, and drizzle with the dressing. Toss gently to combine and serve.

10. Spicy Chicken Lime Soup

Spicy Chicken Lime Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘2’, ‘2 servings’]

This spicy chicken lime soup is like chicken noodle meets chicken tortilla soup for a spicy, noodle-less middle ground perfect for a cold winter day.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium onion (diced)
• 1 carrot (peeled & diced)
• 1 stalk of celery (diced)
• 1 jalapeno (seeds removed, diced)
• 2 cloves of garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 1/4 teaspoon cumin
• salt & pepper
• zest of 1 lime
• 4 cups chicken broth
• 1 cooked chicken breast (shredded)
• handful cilantro (chopped)
• 1 tablespoon rice vinegar
• juice of 1 lime

Instructions

1. In a large pot, heat olive oil over medium-high heat.
2. Once hot, add onion, carrot, celery and jalapeno and saute for about 5-8 minutes until softened and starting to brown.
3. Add garlic, ginger, cumin, salt & pepper and saute for another 1-2 minutes.
4. Add lime zest and chicken broth, let mixture come to a boil then reduce to a simmer for 15 minutes.
5. Add shredded chicken, cilantro, vinegar and lime juice and stir to combine.
6. Remove from heat, serve hot and garnish with additional cilantro.

11. Crockpot Chicken Tacos

Crockpot Chicken Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT300M · Total: PT315M · Yield: [’12’, ’12 tortillas’]

These crockpot chicken tacos are effortless and delicious. A high protein and low-carb meal perfect for any night of the week. They’re flavorful, delicious and so easy to assemble.

Ingredients

• 2 lbs chicken breasts (boneless, skinless)
• 1 yellow onion (finely chopped)
• 4 garlic cloves (minced)
• 16 oz chunky salsa
• 1/2 lime’s juice
• 2 tsp paprika
• 2 tsp ground cumin
• ¼ tsp chili powder
• ½ tsp ground coriander
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 12 tortillas (Mission Carb Balance)
• 2 avocados (mashed)
• 4 tbsp sour cream
• 1 lime (sliced)
• Fresh cilantro (chopped)

Instructions

1. Add all the ingredients into the slow cooker except for tortillas and toppings. Mix everything, making sure the spices and salsa mixture all cover the chicken breasts.
2. Cover and cook on high for 3 hours or for 6 hours on a low function.
3. Once the chicken is tender, shred it using two forks. Give the whole mixture a good stir and cook for an additional 1 hour. This time, keep the lid slightly ajar to let the moisture evaporate.
4. Slightly toast your tortillas on a stovetop. Do about 20-30 seconds per side until they brown up a little bit and warm. You can use a slight amount of oil.
5. Top each tortilla with chicken. Top up with avocado mash, sour cream, lime slices, and fresh cilantro. Serve immediately.

12. Skillet Chicken Fajitas

Skillet Chicken Fajitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT15M · Total: PT160M · Yield: [‘6’]

These Skillet Chicken Fajitas cook all in one pan on the stove for a fun and easy dinner. You don’t need to pay restaurant prices when it’s so easy to make fajitas at home!

Ingredients

• 1.5 pounds boneless skinless chicken breast
• 5 tablespoons olive oil (divided)
• 1 lime (halved)
• 2 bell peppers (assorted colors (I use red and yellow))
• 1 medium yellow onion
• 1 teaspoon minced garlic
• 12 fajita size flour tortillas (6-inch) (or as needed)
• 16 ounces canned black beans (lightly drained, optional)
• Optional toppings – cilantro, shredded cheddar, jack, or crumbled Cotija cheese, sour cream, salsa or hot sauce
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 1 teaspoon fine ground sea salt
• 1 teaspoon light brown sugar
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper (or to taste)

Instructions

1. Pound each chicken breast to no more than ½-inch thickness and slice them in half. Transfer to a zippered gallon size plastic storage bag or other airtight container and set aside.

Fajita Seasoning Marinade

1. In a small bowl, combine the ingredients for the fajita seasoning. Measure out and reserve 1 teaspoon of the mixture in a separate small bowl and set it aside (you’ll use it to season the veggies later).
2. To the larger amount of seasoning mix, add 3 tablespoons olive oil, and the juice from ½ a lime. Pour the mixture over the chicken in the bag and move the chicken around in the bag until it is completely coated. Seal the bag and transfer it to the refrigerator to marinate for at least 2 hours or up to 8 hours

Prep the Veggies

1. Slice the bell peppers in half, remove the core and seeds and slice each half into thin strips. Slice the onion in half, then slice thinly. If you want to get this part of the prep done in advance, transfer the peppers and onions to an airtight container and refrigerate until you are ready to prepare dinner.

Cook the Fajitas

1. Add one tablespoon olive oil to a large heavy sauté pan or deep skillet and place it over MEDIUM heat. When the oil is hot, add the chicken and cook for about 4 minutes per side, or until cooked through. Transfer the cooked chicken to a cutting board and tent it loosely with aluminum foil while you cook the veggies.
2. Add the remaining 1 tablespoon olive oil to the same skillet and place it over MEDIUM heat. Add the sliced bell peppers and onions (it’s okay if the pan is very full – they will cook down) and cook, stirring, for 3 to 4 minutes, or until barely crisp tender. Sprinkle the veggies with the reserved 1 teaspoon of Fajita Seasoning Mix and add the garlic to the pan. Cook, stirring, for another 3 or 4 minutes or until fork tender. Remove the pan from the heat.
3. Slice the chicken into thin strips. Push the veggies to one side of the pan and place the chicken on the other side. Squeeze the juice from the reserved half of the lime over the top of the chicken. Garnish everything with a little cilantro.

For the Black Beans and Tortillas

1. Transfer the black beans to a small saucepan and cook over LOW heat until warmed through.
2. To toast the tortillas, place a dry skillet over MEDIUM heat and add a tortilla. Let it cook for a minute or two per side, or until toasted to desired level. Repeat with the remaining tortillas.
3. Serve the chicken and veggies on toasted flour tortillas with the optional toppings.

13. Grilled Tajin Chicken

Grilled Tajin Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless, skinless chicken thighs (about 680 g)
• 2 tablespoons Tajin seasoning
• 2 cloves garlic, minced
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Lime wedges, for serving
• Chopped fresh cilantro, for garnish (optional)

Instructions

1. 1. Prepare the marinade by whisking together Tajin seasoning, lime juice, olive oil, minced garlic, salt, and pepper in a large bowl.
2. 2. Add the chicken to the marinade and toss to coat evenly. Let it marinate for 15–30 minutes (refrigerate if longer than 30 minutes).
3. 3. Preheat the grill to medium-high heat (about 400–450°F / 200–230°C) and oil the grates to prevent sticking.
4. 4. Remove the chicken from the marinade and grill 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
5. 5. Transfer to a plate and let rest for 5 minutes before serving.
6. 6. Serve with lime wedges and, if desired, a sprinkle of chopped cilantro.

14. Chicken Taco Salad

Chicken Taco Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 tablespoons taco seasoning (store-bought) or homemade: 1 tablespoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon paprika, 1/4 teaspoon salt, 1/4 teaspoon black pepper)
• 4 cups romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1/2 cup red onion, finely chopped
• 1 avocado, diced
• 1 cup shredded cheddar cheese
• 1/2 cup tortilla chips, lightly crushed
• 1/2 cup salsa or pico de gallo
• Optional: sour cream or Greek yogurt for serving
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions

1. 1. Prep and measure all ingredients: wash and chop the lettuce, halve the cherry tomatoes, rinse and drain the black beans, thaw or drain the corn if needed, finely chop the red onion, dice the avocado, and measure the cheese and tortilla chips.
2. 2. Cook the chicken: heat the olive oil in a skillet over medium heat. Rub the chicken with taco seasoning on both sides. Cook 6–8 minutes, turning once, until the chicken is cooked through (internal temperature 165°F/74°C). Remove from the skillet and let rest 5 minutes, then slice or dice.
3. 3. Prepare the salad components: in a large bowl, gently toss the lettuce with a little salsa if desired. Arrange the beans, corn, onion, tomatoes, avocado, and shredded cheese in sections or lightly mix together.
4. 4. Assemble and finish: top the lettuce with the bean-c corn mixture, add the sliced chicken, and sprinkle with crushed tortilla chips. Spoon over the remaining salsa. If using, add a dollop of sour cream or Greek yogurt. Squeeze lime juice over the top and garnish with cilantro.
5. 5. Serve immediately and enjoy.

15. One Pan Mexican Chicken and Rice

One Pan Mexican Chicken and Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘8’, ‘8 servings’]

One Pan Mexican Chicken and Rice is easy skillet dinner made with pantry staples. Rice and chicken breasts are simmered in salsa broth, then finished with gooey cheese and served with avocado.

Ingredients

• 2 lbs boneless chicken breasts or thighs (cut into 1″ pieces)
• 2 cups brown or white rice (rinsed & drained)
• 1 large onion (diced)
• 3 large garlic cloves (minced)
• 3 tbsp oil
• 1 tsp cumin
• 1/2 tsp salt
• Ground black pepper (to taste)
• 14 oz can diced tomatoes (low sodium)
• 1 cup salsa (I used medium)
• 2 cups water
• 1 cup Tex Mex cheese (cheddar or marble cheese, shredded)
• Cilantro (green onion, avocado, tomato, yogurt for toppings)

Instructions

1. Preheat large skillet on medium heat and swirl 1 tablespoon of oil to coat. Add onion and garlic; saute for 3-4 minutes, stirring occasionally.
2. Push veggies to the side and swirl remaining 2 tablespoons of oil. Add rice, cumin, salt, pepper and saute for 3 more minutes, stirring often (rice part only).
3. Add chicken, diced tomatoes, salsa, water and stir. Bring to a boil, cover, reduce heat to low and cook with brown rice for 20 minutes and with white rice for 10 minutes.
4. Stir, cover and cook for another 20 minutes – brown rice and 5 minutes – white rice.
5. Turn off heat, add cheese and cover until melted.
6. Serve hot with desired toppings like cilantro, green onion, avocado, tomato, yogurt etc.

16. 5-Ingredient Crock Pot Mexican Shredded Chicken

5-Ingredient Crock Pot Mexican Shredded Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT360M · Total: PT365M · Yield: [‘6’, ‘6 to 10 Servings’]

Easy Mexican shredded chicken for tacos, burritos, enchiladas, and more! This simple recipe turns out so perfectly tender and flavorful.

Ingredients

• 3 lbs boneless skinless chicken thighs (or breasts*)
• 1 (7-oz) can diced green chilis
• ½ large yellow onion (diced)
• 1 (14-oz.) can enchilada sauce
• 1 cup red salsa**
• Sea salt

Instructions

1. Add all of the ingredients for the Mexican shredded chicken to your crock pot or slow cooker.
2. Stir everything well until the chicken is coated in the ingredients.
3. Secure the lid on the crock pot and slow cook on low heat for 6 to 8 hours or on high heat for 4 to 6 hours.
4. Use tongs to transfer the chicken to a cutting board. Use two forks to shred chicken to your desired texture.
5. Transfer the shredded chicken back to the crock pot to soak up the juices until you’re ready to serve.
6. Serve as shredded chicken tacos, chicken enchiladas, burritos, or more!

17. Grilled Chicken Salad with Creamy Honey Lime Dressing

Mexican Inspired Grilled Chicken Salad with Creamy Honey Lime Dressing Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: [‘4’, ‘4 servings’]

This tasty chicken salad is filled with all the good stuff like cherry tomatoes, black beans, and corn right from the can so there is very little prep time. Add grilled chicken to everything and you have a delicious and healthy meal unlike any of the other chicken salads you have ever had.

Ingredients

• For the Chicken Marinade:
• 4 boneless skinless chicken breasts
• 3 tablespoons olive oil (divided)
• 2 cloves garlic (minced)
• 1 teaspoon lime zest
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Kosher salt and ground pepper to taste
• 2 tablespoons lime juice
• 1/4 cup honey
• 1/4 cup olive oil
• 2/3 cup Greek yogurt
• 1/4 cup fresh cilantro
• 1 teaspoon dried oregano
• Kosher salt and pepper to taste
• 4 cups romaine lettuce (chopped)
• 2 cup cherry tomatoes (quartered)
• 14 oz can black beans (rinsed and drained)
• 8 oz can corn (rinsed and drained)
• 1 medium red onion (thinly sliced)
• 1/2 bunch fresh cilantro (chopped)

Instructions

1. Add all the marinade ingredients to a medium bowl and stir to combine. Add the chicken and toss well to coat. Cover the bowl and let the chicken marinate in the fridge for at least 30 minutes.
2. Heat a grill pan or an outside grill over medium-high heat. Grill the chicken for 5-6 minutes per side, or until golden brown and it reaches the internal temperature of 165 degrees F.
3. Once cooked, set it aside on a cutting board and allow it to rest for 5 minutes, then chop it.
4. In the meantime, in a blender add all the dressing ingredients and blend until smooth .
5. To a large salad bowl, add all the salad ingredients and top with the grilled chicken.
6. Drizzle with the prepared dressing and garnish with chopped fresh cilantro.
7. If you loved this salad, try my Vegetarian Mexican Pasta Salad recipe!

18. Chicken Fajita Pasta

Chicken Fajita Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT1H · Yield: 4

Chicken Fajita Pasta with onion, bell peppers, and a creamy cheese sauce is an easy weeknight dinner made from scratch or with leftover chicken.

Ingredients

• 8 ounces (1/2 pound) uncooked penne pasta
• 1 large boneless skinless chicken breast or 2 small boneless skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon fajita seasoning (get recipe here)
• 2 tablespoons vegetable oil
• Half of a small yellow or white onion, sliced
• 4 white button mushrooms, sliced
• 1 sweet bell pepper, sliced (red, orange, yellow, or a combination)
• 1 garlic clove, minced
• 1/2 cup whole milk, room temperature
• 1/2 cup heavy cream, room temperature
• 1/2 teaspoon salt (preferably kosher)
• 1/2 cup shredded Monterey jack or cheddar cheese
• 2 tablespoons fresh chopped cilantro
• 1 tablespoon freshly squeezed lime juice (roughly 1-2 limes)

Instructions

1. Bring a large pot of water to a boil. Once boiling, add a big handful of salt then add penne. Cook as directed on the package until al dente, about 10-13 minutes. Drain into a colander.
2. Meanwhile, toss together the chicken and fajita seasoning until coated. If your seasoning doesn’t have salt, you may want to sprinkle a little bit of salt onto your chicken.
3. In a large 12 inch skillet, heat 1 tablespoon oil. Once hot, add the chicken in a single layer. Cook until brown, about 3-4 minutes. Flip then cook until brown and middle is no longer pink, about another 3-4 minutes. Transfer to a bowl and keep warm.
4. Add the remaining 1 tablespoon oil to the skillet, scraping up any brown bits left behind. Add the onion, mushrooms, bell pepper, and a big pinch of salt. Cook until softened and starts to brown, about 8-10 minutes.
5. Add the garlic and cook 1 minute.
6. Stir in the milk, heavy cream, and 1/2 teaspoon salt. Bring to a boil, stirring often so it doesn’t bubble over. Cook until it starts to slightly thicken, about 2-3 minutes.
7. Turn the heat down to low and stir in the cheese until melted. Stir in the chicken along with any juices accumulated in the bowl, cilantro, and lime juice. Taste and adjust for salt and acid.At this point your sauce should be done. However if it’s too thin, cook for a few more minutes. If it’s too thick, stir in more milk.
8. Add cooked pasta to your sauce mixture and serve.

19. Chicken Tinga Tostadas

Chicken Tinga Tostadas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘8’]

Shredded Chicken mixed in a spicy tomato chipotle sauce and piled on a crispy tostada.

Ingredients

• 8 Tostadas (Store bought or Homemade (see notes))
• 4 Cups Shredded Chicken (Rotisserie or cooked chicken breast.)
• 1 tablespoon Oil
• 1 Yellow Onion (sliced thin)
• Salt and Pepper (to taste)
• 4 Roma Tomatoes (cut in half)
• 1 Can Chipotles in Adobo Sauce (I used half the can, but adjust to your spice preference.)
• ½ Cup Chicken Stock
• 2 Garlic Cloves
• Salt to taste
• 1 Cup Refried Beans (See Notes for Homemade Recipe)
• 1 Cup Shredded Iceberg Lettuce
• ¼ Cup Cotija cheese or Feta cheese crumbles
• 1 Avocado (sliced)
• 1 Pickled Red Onions

Instructions

1. For the sauce, add the sliced roma tomatoes, chipotles in adobo, garlic, chicken stock, and salt. Blend in a blender until smooth.
2. In a large pan with a lid, add oil over medium heat. Add sliced yellow onions and cook until translucent and some caramelization. This takes about 10 minutes.
3. Add cooked shredded chicken to pan, then pour tomato chipotle sauce. Mix well and bring to a low boil, cover, and simmer for 10 minutes. Taste and see if additional salt or pepper is needed.
4. To assemble tostadas- spread refried beans on the bottom, top with chicken tinga, shredded lettuce, pickled red onions, crumbled cheese, and sliced avocado.

20. Veggie-Loaded Slow Cooker Mexican Shredded Chicken

Veggie-Loaded Slow Cooker Mexican Shredded Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT210M · Total: PT215M · Yield: [‘6’, ‘6 people’]

A delicious shredded chicken recipe with salsa verde and added spinach and bell peppers. 

Ingredients

• 1.5 pounds boneless, skinless chicken breast
• 1 12-16 oz jar salsa verde (such as Trader Joe’s brand)
• 1 lime (juiced)
• 1 tsp cumin
• 1/2 tsp sea salt
• 1 10 oz package frozen spinach (cooked and drained)
• 1 red bell pepper (chopped)

Instructions

1. Place the chicken breasts in the slow cooker. Pour the jar of salsa verde over them. Add the lime juice, cumin, and salt. Cover and cook on low for 3 hours, or until they are cooked through and have reached an internal temperature of 165 degrees F.
2. Remove the chicken breasts from the crockpot and shred with two forks on a cutting board. Return the chicken to the crockpot. You can also shred the breasts in the crockpot with tongs or forks. 
3. Prepare the spinach according to package instructions, wrap in a paper towel, and squeeze out any excess moisture. Add the cooked spinach and diced bell pepper to the slow cooker. Mix well and cook on low for another 30 minutes. 
4. Serve in tacos, burrito bowls, salads, nachos, and more.

21. Chicken, Cheese, and Corn Stuffed Poblano Peppers

Chicken, Cheese and Corn Stuffed Poblano Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘3’, ‘3 servings’]

Add some flavor to your weeknight meals with these delicious stuffed poblano peppers. Loaded with ground chicken, cheese and corn and cooked in a taco sauce, every bite is truly delicious!

Ingredients

• 3 poblano peppers
• 1 tablespoon oil
• 16 ounces ground chicken ((454g))
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 yellow onion ((diced))
• 2 garlic cloves ((minced))
• 2 tablespoons diced green chilies
• 1 cup taco sauce (or enchilada sauce)
• 1 cup frozen or fresh corn
• ½ cup shredded cheese ((you can use a taco blend or cheddar))
• ¼ cup fresh cilantro ((finely chopped))

Instructions

1. Pre-heat the oven to 350F / 180c.
2. Half the poblano peppers and deseed them. Place on a lined baking sheet and bake for 10 minutes.
3. While the peppers are in the oven, you can make the filling.
4. Heat the oil in a skillet, once hot, add the ground chicken, salt and pepper, onion and garlic. Cook until the chicken in browned and the onion has softened.
5. Add the green chilis, taco sauce and corn to the skillet and stir to combine. Cook for a couple of minutes til the sauce is heated through.
6. Take the skillet off of the heat and stir in the shredded cheese and cilantro.
7. Spoon the chicken filling into the poblano peppers. You may need to use some small foil balls to get the peppers to stay flat when you fill them.
8. Top with shredded cheese and bake in the oven for 30 minutes.
9. Serve!

22. Slow Cooker Taco Chicken

Slow Cooker Taco Chicken (Gluten-Free, Paleo, Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT6H · Total: PT6H2M · Yield: 4

The best Slow Cooker Taco Chicken recipe perfect for tacos, burritos, even quesadillas! This healthy Mexican shredded chicken is so easy to throw in the Crock-Pot, it’s gluten-free, paleo, and allergy-free! Grab your favorite taco sauce and relax as your weeknight dinner cooks itself to perfection!

Ingredients

• 4 Skinless Chicken Breasts (about 2 lbs)
• 8 oz Mild Taco Sauce (or spicy)
• 1 Cup Fire Roasted Diced Tomatoes (no-salt added)
• 1/2 Cup Chopped Green Chilies
• 1/2 Cup Chopped Onion
• 2 Tsp Dried Oregano
• 1 Tsp Chili Powder
• 1/2 Tsp Cumin

Instructions

1. Place all the ingredints in a large slow cooker in order listed.
2. Cover and cook the chicken on low for 6 hours or high for 4 hours.
3. Once cooked, shred the chicken using whichever method you desire.

23. Grilled Tequila Lime Chicken with Avocado Peach Salsa

Grilled Tequila Lime Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT150M · Yield: [‘4’, ‘4 servings’]

Grilled Tequila Lime Chicken features tender, juicy chicken breast in a flavorful tequila lime marinade. It’s grilled to perfection for the ultimate summer dinner!

Ingredients

• 1 1/2 lbs. boneless skinless chicken breasts (pounded to 1/2″ – 3/4″ thickness )
• 1/4 cup silver tequila
• 1/4 cup fresh lime juice (about 2 large limes)
• 3 tablespoons extra virgin olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika

Instructions

1. Place the chicken breasts in a zip top bag, release the air and seal, then pound to 1/2″-3/4″ thickness. Season well with salt and pepper.
2. In a small bowl, whisk the tequila, lime juice, olive oil, garlic powder, cumin and smoked paprika until combined.  Pour the marinade over the chicken and massage into the chicken.  Marinate in the refrigerator for a minimum of 2 hours or overnight.  Remove the chicken from the refrigerator 1-2 hours prior to cooking to bring to room temperature.
3. Preheat the grill to medium heat. Grill for 6-8 minutes on the first side until grill marks form, then turn and cook another 6-8 minutes or until the internal temperature reaches 165 degrees.
4. Remove from heat and cover loosely with foil for 5-10 minutes to allow the juices to redistribute before serving.

24. Mexican Chicken Flatbread with Elote Sauce

Mexican Chicken Flatbread (Elote Pizza) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT25M

Your family will love this Mexican Chicken Flatbread! It borrows from the flavors of elote, a delicious Mexican corn dish.

Ingredients

• 1 pre-made pizza crust (11 inches round OR 2 flatbreads (I use Flatout flatbreads))
• 3/4 cup red enchilada sauce
• 1 cup shredded Mozzarella cheese
• 1 cup shredded Colby jack (Monterey jack or cheddar cheese)
• 1 cup shredded chicken breast
• 1/4 red onion (diced small)
• 1/2 cup corn kernels
• 3 tablespoons queso fresco or cotija cheese
• 1/4 cup fresh cilantro (chopped, for topping)
• 3 tablespoons mayonnaise
• juice of 1 lime
• 1/8 tsp chili powder

Instructions

1. Preheat oven to 425 degrees Fahrenheit.
2. Place flatbread or prepared pizza crust on a large baking sheet.
3. Top flat bread with enchilada sauce and spread with a spoon to cover.
4. Top with shredded cheese, red onion, shredded rotisserie chicken and corn.
5. Bake for 8-10 minutes, or until cheese is fully melted and beginning to brown.
6. Transfer to a cutting board and allow to cool for 5 minutes. Sprinkle with cilantro and queso fresco.
7. In a small bowl, make the elote sauce. Add mayo, lime juice and chili powder, stir well to combine.
8. Cut pizza, then drizzle with elote sauce. Serve warm.

25. Mexican Chicken Pozole Verde

Slow Cooker Mexican Chicken Pozole Verde Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT340M · Total: PT350M · Yield: [‘8’]

This tasty Crockpot Mexican Chicken Pozole Verde soup lets the crockpot do all the work for you, and utilizes pantry staples and fresh herbs for all the flavor without the fuss.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 25 oz can Mexican style hominy, drained and rinsed*
• 1 16 oz jar roasted salsa verde
• 1 4 oz can diced green chilis
• 2 tsp olive oil
• 1 onion, peeled and quartered
• 1 bulb garlic
• 1 bunch fresh cilantro
• 1 32 oz carton chicken stock
• 2 limes, juiced
• salt and pepper, to taste
• fresh cilantro leaves
• lime wedges
• sliced fresh jalapeños

Instructions

1. Preheat your oven to 400 degrees. Peel and cut onion into quarters. Remove as much outer skin from tgarlic bulb as possible without disrupting its shape. Slice the top of the garlic bulb off to reveal the tops of the cloves inside. Toss onion in olive oil and brush top of cut garlic with olive oil to coat. Roast onions and garlic bulb on a foil-lined baking sheet for 30-40 minutes, or until onions are well browned/charred and garlic is a deep golden brown in color. 2. While your onions and garlic roast, blend 1 bunch of cilantro (stems and all) with 1 cup chicken stock in a blender until cilantro is very finely chopped and well incorporated into the liquid. 3. Add the chicken thighs, cilantro liquid from the blender, remaining chicken stock, salsa verde, and diced green chilis to the crockpot. 4. Once the onions and garlic are finished roasting, squeeze (once cooled enough to handle) the roasted garlic into the crockpot and add the roasted onions. Set crockppot/sow cooker to high and cook for 4 hours. 5. After 4 hours, using tongs, remove the chicken thighs to a cutting board and allow to cool enough to handle. Remove the skin and shred the meat with 2 forks, discarding any excess fat, skin and bones. 6. Return the shredded chicken to the crockpot and add the rinsed and drained hominy, the juice of 2 limes and salt and pepper to taste. Cook 1 hour more on high. 7. Serve the soup with sliced avocado, fresh cilantro leaves and lime. Skim the fat from the top, if desired.

26. Crock Pot Mexican Chicken

Shredded Crock Pot Mexican Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5H · Total: PT5H10M · Yield: 8

Crock Pot Mexican Chicken is the perfect shredded chicken recipe for your next Mexican recipe. Packed with flavor and super tender thanks to hours in the crock pot, this recipe is sure to please!

Ingredients

• 1 1/4 teaspoons Ground Cumin
• 1 tablespoon Chili Powder
• 1/4 teaspoon Onion Powder
• 3/4 teaspoon Garlic Powder
• 1/2 teaspoon Smoked Paprika
• 1/2 teaspoon Coriander
• 1 1/2 teaspoons Salt
• 1/2 teaspoon Black Pepper
• 4 Boneless Skinless Chicken Breasts (about 2.5 pounds)
• 1/3 cup Chicken Broth (or water)
• 2 Limes
• 1/3 cup cilantro leaves, packed
• 1 large Onion, cut into wedges
• 1 Jalapeño, sliced (leave the seeds in for more spice)
• Sliced Green Onion
• Chopped Cilantro

Instructions

1. Make the spice blend. In a small bowl, combine the cumin, chili powder, onion powder, garlic powder, smoked paprika, coriander, salt and black pepper. Stir until well mixed.
2. Assemble. Place the chicken inside the insert of your Crock Pot. Sprinkle the top of the chicken breasts with half of the seasoning. Then, flip the chicken and sprinkle the other side with the remaining seasoning mixture. Add the chicken broth or water to the Crock Pot. Squeeze the juice from the limes over the top of the seasoned chicken.Add the cilantro leaves, onion wedges, and jalapeño slices to the Crock Pot, arranging them in and around the seasoned chicken breasts.
3. Slow Cook. Cook on low for 3-5 hours, or until cooked through (different crock-pots cook at varying heats) and tender.
4. Shred the chicken. Remove chicken breasts from the crock pot, shred, and place in a bowl. Set aside. (Here’s how to shred chicken.) Strain the liquid through a fine mesh strainer, reserving the liquid and discarding the solids. Add all of the juices back to the shredded chicken. Stir to distribute them all over the meat.
5. Garnish and serve. We love this chicken topped with chopped cilantro and sliced green onions.

27. Cheesy Shredded Chicken Enchiladas

Cheesy Chicken Enchiladas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘8’, ‘8 enchiladas’]

These Cheesy Shredded Chicken Enchiladas are easy to make and extra cheesy and delicious thanks to a special ingredient: homemade nacho cheese sauce!

Ingredients

• 3 cups shredded cooked chicken
• 1/2 cup salsa
• 1/2 cup frozen corn kernels
• batch of homemade nacho cheese sauce (see ingredients below)
• 8 large flour tortillas
• 1 cup shredded cheddar cheese
• Toppings: Serve with your favorite toppings (salsa, pico de gallo, diced avocado, guacamole, sour cream, hot sauce, chopped cilantro, green onions, etc.)
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup whole milk
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon ground turmeric
• 2 cups freshly grated cheddar cheese
• Salt + cayenne pepper, to taste

Instructions

1. Preheat oven to 350F (180C).
2. Make the nacho cheese sauce:

Melt the butter in a small pot over medium heat.  Whisk in the flour for 1 minute to create a roux.

1. Slowly whisk in the milk and simmer until slightly thickened.  Once thick enough to coat the back of a spoon, whisk in the spices and turn off the heat.
2. Whisk in the shredded cheese (one handful at a time) until melted into the sauce.  Note: If the sauce becomes too thick, just whisk in a bit more milk.
3. Season to taste with salt and cayenne pepper.
4. Mix together shredded chicken, salsa, corn and half the nacho cheese sauce in a bowl.
5. Assemble the enchiladas by dividing the filling mixture between the tortillas.  Place mixture in a line along the lower third or down the center of the tortilla.  Roll up the tortillas and place seam side down in a greased 9 x 13 inch baking dish.  Spread the remaining nacho cheese sauce over the top and scatter over the shredded cheddar cheese.
6. Bake for 20-30 minutes or until bubbly, golden and edges of tortillas are slightly crispy.
7. Serve with your favourite toppings.  Dig in and enjoy!

28. Mexican Chicken Soup

Gluten-Free Mexican Chicken Soup [Sopa de Pollo] is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘4’, ‘4 servings’]

This easy Mexican chicken soup is made from scratch using chicken breast, crushed tomatoes, onions, garlic, carrots, celery, and warming spices. It’s a cozy and nourishing dish your whole family will love!

Ingredients

• 2 tablespoons olive oil
• 1 medium onion (diced)
• 1 cup shredded carrots
• 1 cup chopped celery
• 2 garlic cloves (minced)
• 1 teaspoon crushed red pepper flakes
• 1 1/2 pounds boneless (skinless chicken breast)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and black pepper to taste
• 1 tablespoon tomato paste
• 1 16 oz. can crushed tomatoes ((we like Pomi – not an affiliate))
• 2 cups chicken broth
• 1 cup water
• Cilantro
• Lime or lemon juice
• Avocado

Instructions

1. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add 1 chopped onion, 1 cup shredded carrots, and cup chopped celery. Saute, often stirring, until the vegetables begin to soften, about 3 minutes.
2. Mix in 2 minced garlic cloves, 1 teaspoon crushed red pepper flakes, and sauté until garlic is just fragrant, for about 30 seconds.
3. Place chicken breast on top of vegetables and season with 1 teaspoon chili powder and 1 teaspoon cumin; season with salt and pepper to taste.
4. Add 1 tablespoon tomato paste and pour in the can of crushed tomatoes, 2 cups chicken broth, and 1 cup water to the pot. Cover the pan and let cook on medium-low for 30-40 minutes.
5. Remove the chicken from the pot and using two forks, or your preferred method, break the chicken apart and into shreds.
6. Place the meat back into the pot and taste for seasoning, adjusting as necessary. To serve, sprinkle with lime or lemon juice, chopped cilantro, and top with fresh avocado slices.

29. Mexican Meal Prep Bowls with Cauliflower Rice

Mexican Meal Prep Bowls with Cauliflower Rice (Low Carb) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT12M · Total: PT20M · Yield: [‘4’, ‘4 meal prep bowls’]

Mexican meal prep bowls that are also low carb! Great when you’re craving for Mexican flavors and wanting a low carb high protein meal!

Ingredients

• 1 head cauliflower
• 1 tbsp olive oil
• 1 green bell pepper (chopped)
• 1 can chopped tomatoes (1.5 cup chopped tomatoes)
• 1 tsp ground onion
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1 tsp paprika
• 1/4 tsp crushed chili flakes
• 1/2 tsp dried oregano
• pinch of salt
• pinch of black pepper
• 4 boneless (skinless chicken breasts)
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup wild rocket salad
• 1 avocado

Instructions Shredded Chicken:

1. Get a large pot, add chicken breasts to it, and season with salt and pepper.
2. Cover the chicken with around 1 inch of water.
3. Bring the water to a boil and let it simmer for around 12 minutes. Remove the chicken from water and shred it using either fork, claws, or a food processor.

Cauliflower Rice:

1. Break apart cauliflower head. Wash, dry, and chop into smaller pieces.
2. Pulse with a food processor until you’ve got cauliflower rice.
3. Heat up a pan, add olive oil, chop green pepper and sauté them for a couple of minutes.
4. Add cauliflower rice, chopped tomatoes, and simmer for 5 minutes.
5. Mix in onion, garlic powder, cumin, paprika, crushed chili flakes, oregano, salt, and pepper. Mix as well as you can and let it simmer for 5 minutes.

Serving:

1. Divide cauliflower rice equally among 4 food containers. Add shredded chicken to each of them as well as wild rocket salad. Slice avocado and top each meal prep bowl with it.

30. Air Fryer Chicken Taquitos

Air Fryer Chicken Flautas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’12’, ’12 flautas’]

These air fryer chicken flautas are crispy, healthy and taste amazing too! Ready in 25 minutes, they’re the perfect lunch, dinner or snack!

Ingredients

• 1 1/2 cups cooked chicken, shredded (leftover chicken works perfectly here )
• 1 1/2 cups shredded cheese (white and yellow cheddar work well as well as Monterey Jack )
• 4 Tsp. taco seasoning
• 3/4 cup sour cream
• 12 snack tortillas (6 – 7 inches in diameter) (corn or flour tortillas )
• 2 Tbsp. olive oil
• sour cream
• fresh cilantro (chopped)
• fresh guacamole
• fresh pico de Gallo salsa

Instructions

1. Preheat your air fryer to 380 F for 5 minutes.
2. In a medium bowl, mix together the shredded chicken, cheese and taco seasoning until the cheese and chicken are coated with the seasoning.
3. Add the sour cream and mix well. Taste and adjust the seasonings. Add more taco seasoning for extra spice or more sour cream to soothe the spiciness.
4. Add 2-3 tablespoons of the chicken and cheese filling to the lower third of a snack tortilla. Roll up the tortilla tightly, pushing in any filling that may fall out.
5. Brush some olive oil on the seam of the tortilla and close the taquito. Place the filled taquito seam side down in the air fryer and repeat until the tortillas and filling are finished.
6. Once you have enough taquitos in your air fryer without crowding the basket (make the taquitos in two batches if needed), brush the taquitos with olive oil. Then air fry at 380 F (180 C) for 8 minutes and then flip the taquitos. Cook for another 8 – 10 minutes until the edges of the taquitos are crisp.
7. Serve the taquitos with fresh guacamole, sour cream, fresh chopped cilantro and fresh pico de Gallo salsa if desired.

31. Spicy Mexican Chicken Salad

Best, Easy and Spicy Mexican Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’]

Best, Easy and Spicy Mexican Chicken Salad – This Easy, Fast Mexican Chicken Salad with Avocado and Corn is extremely filling, crunchy and packed full of flavour with smoky vibrant spices in the chicken and dressing and crunchy fresh salad ingredients.

Ingredients

• 1 lb Chicken breast (Cut into strips)
• 4 cloves Garlic (Crushed)
• 1 tsp Cayenne Pepper
• 2 ½ tsp Smoked Paprika
• ½ tsp Ground Cumin
• ½ tsp Ground Coriander
• Salt and pepper (to taste)
• 1 tbsp Avocado Oil (or Olive oil)
• 2 tbsp Pickled Jalapeño Slices
• 1 Red Onion (Sliced finely)
• 1 large head Romaine lettuce (Leaves cleaned and divided)
• ½ Cucumbers (Sliced or 1/2 small Cucumber sliced)
• Handful Cherry Tomatoes (Quartered)
• 4 – 5 tbsp Sweetcorn
• 1 Avocado
• 1 Lime (Juice Only)
• 1 tsp Red Chilli Flakes
• Salt and pepper (to taste)
• 70 ml Avocado Oil (or Olive Oil)
• 1 tbsp Honey
• 2 tbsp Lime Juice
• 1 Garlic Clove (Crushed)
• ¼ tsp Cumin Powder
• Pinch Cayenne Pepper
• Salt and pepper to taste
• 3 tbsp Sour Cream
• 200 g Feta (Or Cheddar/Mexicana Cheddar grated)

Instructions Chicken

1. Add chicken to a bowl with garlic, cayenne, smoked paprika, cumin, coriander, salt & pepper.
2. Add oil to pan. Once hot, add Chicken. Cook for 10 minutes over medium/low and remove from pan.

Salad

1. Assemble salad ingredients on a large platter or between plates.

Avocado

1. Mash Avocado in a bowl with Lime Juice. Add Chilli Flakes, Salt and Pepper.

Dressing

1. Combine all the ingredients for the dressing in a bowl and whisk to combine.

Assemble

1. Add Chicken and Avocado to the salad plate/s.
2. Pour over the dressing.
3. Top with Feta/Mexican Cheddar if using and a drizzle of sour cream.

32. Slow Cooker Chicken Queso Tacos

Slow Cooker Chicken Queso Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT240M · Total: PT245M · Yield: [‘8’]

These Slow Cooker Chicken Queso Tacos are a breeze to make and perfect for a busy weeknight! Chicken breast is slow-cooked until tender, then mixed with a creamy cheese sauce with a Mexican flavor twist. Serve these easy chicken tacos with your favorite toppings and you’re good to go!

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 15 oz diced tomatoes ((drained))
• 4 oz diced green chilies
• 2 tbsp taco seasoning
• 4 oz cream cheese
• 15 oz salsa con queso

Instructions

1. Add chicken to the bottom of a 6-quart slow cooker. Sprinkle taco seasoning over the chicken.
2. Pour tomatoes and green chilies over the chicken, then place cream cheese on top.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours.
4. Remove chicken and shred with two forks. Add chicken and salsa con queso and mix until well combined.
5. Serve over tortillas, and garnish with your favorite toppings.

33. Slow Cooker Chicken Enchiladas Casserole

Easy Slow Cooker Chicken Enchiladas Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT300M · Total: PT310M · Yield: [‘8’, ‘8 servings’]

Crockpot Enchiladas offer a simple yet flavorful Mexican-inspired casserole experience!

Ingredients

• 1 pound (454g) boneless skinless chicken breasts
• 28 ounces (681g) enchilada sauce
• 8 corn tortilla cut into stripes ((or a mix of wheat and corn, if not GF)
• 15 ounces (425g) black beans (drained)
• ⅓ teaspoon chipotle pepper flakes (optional, or add more or less to your preference)
• 2 ½ cups (592g) shredded cheese (divided)
• 3 ounces (85g) of sliced black olives (1 small can, drained and divided)

Instructions

1. Place chicken breasts in a crockpot.
2. Top with enchilada sauce.
3. Cover and cook on High for 4 hours.
4. Take chicken out and shred.
5. Return shredded chicken to crockpot and stir in tortillas, black beans, chipotle flakes (if using), and half the cheese and half the olives. Stir.
6. Top with remaining cheese and olives.
7. Cover and cook for 50-60 minutes on low until the cheese melted.

34. Chicken and Veggie Baked Tostadas

Chicken and Veggie Baked Tostadas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘8’, ‘8 tostadas’]

Perfectly crisped, oven-baked tortillas make the perfect base for these Chicken and Veggie Baked Tostadas. A quick and wholesome meal!

Ingredients

• 1 zucchini (diced (about 1½ cups))
• ½ small yellow onion, (thinly sliced and cut into approximately 1- to 2-inch pieces)
• 1 small red bell pepper, (diced (about 1 cup))
• 1 jalapeno, (seeded and diced)
• 2 tablespoons olive oil, (divided)
• 16 ounces black or traditional refried beans
• ½ cup frozen corn ((no need to thaw))
• 1 teaspoon Homemade Taco Seasoning Mix
• 3 cups finely shredded rotisserie chicken breast
• ½ lime
• 4 tablespoons vegetable oil
• 8 corn tortillas
• shredded cheese
• sour cream
• cilantro
• avocado
• hot sauce

Instructions

1. Preheat oven to 450 degrees F. Line two baking sheets with foil.
2. Place zucchini, onion, bell pepper, and jalapeno in a bowl and toss with 1 tablespoon olive oil (reserve remaining oil). Set aside.
3. Place refried beans in a saucepan and warm over MEDIUM-LOW heat.
4. Add the remaining 1 tablespoon olive oil to a 12-inch non-stick pan and place over MEDIUM heat. Add veggie mixture and sauté for 2 to 3 minutes, or until just barely fork tender, and then add frozen corn and Taco Seasoning Mix. Add chicken and cook, stirring, just until chicken is warmed through and veggies are fork tender. Squeeze lime juice from ½ a lime into the pan, remove from heat and toss. Set aside.
5. Place 4 corn tortillas on each baking sheet, offsetting them so they don’t touch. Add vegetable oil to a small dish. Use pastry brush to lightly coat both sides of tortillas with vegetable oil. Bake in preheated oven for 5 minutes then flip the tortillas and bake for another 3 to 4 minutes or until golden brown and toasted. Don’t be tempted to cook too long. Tortillas will continue to crisp up a bit after they come out of the oven.
6. Top tortillas with a layer of warmed refried beans and top with a little of the chicken and veggie mixture. Garnish the tostadas with the toppings of your choice.

35. Chicken Taco Casserole

Chicken Taco Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT-497085H35M42S · Cook: PT-497085H35M42S · Total: PT-497085H35M42S · Yield: [’10’, ‘Serves 10’]

Easy chicken taco casserole with brown rice, green chilies, pinto beans, mexi-corn and bell peppers, topped with cheesy tortilla chips.

Ingredients

• 1 tablespoon olive oil
• 3 tablespoons taco seasoning, divided (see recipe in notes)
• 1-pound boneless skinless chicken breasts
• 2 cups cooked brown rice
• 15-ounce can pinto beans, drained and rinsed
• ½ cup canned or frozen mexi-corn
• 2 bell peppers, seeded and sliced or diced
• 2 10-ounce cans diced tomatoes with green chilies, drained
• 4-ounce can diced green chilies
• 4-ounce can diced jalapenos (optional)
• 10-ounce can salsa verde
• Dash coarse salt and ground black pepper*
• 1 ½ cups shredded sharp cheddar cheese, divided
• ½ cup shredded pepper jack cheese, divided
• ½ bag tortilla chips
• Cilantro, green onion, avocado, plain Greek yogurt for garnish

Instructions

1. Preheat oven to 375 degrees.
2. Heat olive oil in a skillet to medium heat. Season chicken breasts with 1 tablespoon taco seasoning. Place chicken in the hot skillet and saute 4-5 minutes on each side, until chicken is browned and an instant read thermometer inserted into the center of each breast reads 165 degrees F. Remove from the pan and allow to rest 5-10 minutes. Chop chicken into small pieces.
3. In a large bowl, combine chicken pieces, brown rice, pinto beans, corn, bell peppers, tomatoes, green chilies, jalapenos (if using), salsa verde, remaining taco seasoning, salt and pepper.
4. Place mixture into a greased baking dish and top with half of both cheeses. Line the top with the tortilla chips and remaining cheeses. Bake for 15-20 minutes, until cheese is melted and bubbly.
5. Top casserole with cilantro, green onion, avocado and/or Greek yogurt.

36. Burrito Bowls with Chicken

Burrito Bowls with Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

These burrito bowls are loaded with marinated grilled chicken, cilantro lime rice, black beans and a variety of fun toppings. This recipe will become a dinner time staple at your house!

Ingredients

• For the chicken:
• 1 1/4 pounds NatureRaised Farms Boneless Skinless Chicken Breasts
• ¼ cup olive oil
• ⅓ cup lime juice
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• ¼ teaspoon ground cumin
• 2 cloves garlic (minced)
• ¼ cup water
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 1-2 tablespoons chili powder
• 3 cups cooked white or brown rice or quinoa
• 1/3 cup chopped cilantro leaves
• the juice of 1 lime
• salt and pepper to taste
• 1 15- ounce can of black beans (drained and rinsed)
• 1/2 cup salsa or pico de gallo
• 1 avocado (thinly sliced)
• 1/4 cup light sour cream
• 1/2 cup shredded romaine lettuce

Instructions

1. To prepare the marinade, pour the lime juice, olive oil and water into a large resealable bag. Add the garlic, sugar, salt, cumin, smoked paprika, onion powder and chili powder.
2. Seal bag and shake to combine. Add the chicken to the bag of marinade, seal and place in fridge – marinate at least 30 minutes or up to 8 hours.
3. Preheat a grill, grill pan or skillet over medium high heat. Add the chicken and cook for 5-6 minutes on each side or until cooked through.
4. Chop the cooked chicken into bite sized pieces.
5. Place the rice or quinoa in a large bowl; add the cilantro, lime juice and salt and pepper to taste; toss to coat the rice evenly.
6. Divide the rice between 4 bowls. Arrange the chicken, beans, salsa, avocado, sour cream and lettuce on top of the rice. Serve immediately.

37. Chicken Taco Bake

Easy Chicken Taco Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘8’]

Looking for an easy chicken dinner with tons of flavor? Easy Chicken Taco Bake will satisfy all of your cravings!

Ingredients

• 8 small chicken breasts
• 8 oz. cream cheese
• 1 taco seasoning packet
• 8 oz. cheddar cheese (shredded)
• 1 cup sliced tomatoes
• 1/2 cup diced cilantro
• 1/2 cup diced green onions
• 1/2 cup tortilla strips
• 1/2 cup shredded cheddar cheese
• 1/2 cup sour cream
• optional toppings of your choice

Instructions

1. Preheat oven to 375 degrees.
2. Arrange chicken breasts in a cast iron skillet or 13 x 9 inch baking dish.
3. Using a mixer, blend cream cheese and taco seasoning together.
4. Spread taco cream cheese mixture over chicken.
5. Sprinkle cheddar cheese over the top. Cover with foil.
6. Bake at 375 degrees for 30 to 40 minutes until chicken is done.
7. Let chicken rest 10 minutes, then sprinkle toppings over chicken, or put in bowls for people to help themselves.

38. Slow Cooker Mexican Chicken and Rice Soup

Slow Cooker Mexican Chicken and Rice Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT210M · Total: PT225M · Yield: [’12’, ’12 cups’]

Slow Cooker Mexican Chicken and Rice Soup is chock full of black beans, corn, diced tomatoes, shredded chicken and rice in a spicy broth. It’s sure to take the sting out of a winter day or feed a crowd with no fuss.

Ingredients

• 1 medium Yellow Onion (, peeled and chopped)
• 2 Garlic Cloves (, diced)
• 1 10-ounce package frozen Corn Kernels ((does not need to be thawed first))
• 1 15-ounce can Black Beans (, drained and rinsed)
• 1 14.5-ounce can Diced Tomatoes
• 1 pound Boneless Skinless Chicken Breasts
• ½ cup Long Grain White Rice
• 1 4-ounce can Diced Green Chile Peppers ((mild heat))
• 1 15-ounce can Red Enchilada Sauce ((medium heat))
• 6 cups Low Sodium Chicken Broth
• 1 teaspoon ground Cumin
• 1 teaspoon Kosher Salt
• ¼ teaspoon Black Pepper ((preferably freshly ground))
• Toppings: shredded Mexican cheese blend, sour cream, sliced scallions and torn fresh Cilantro leaves

Instructions

1. In a 6 quart or larger slow cooker layer the onion, garlic, corn, black beans and tomatoes evenly on the bottom. Place the chicken breasts on top of the vegetables. Sprinkle the rice over the chicken. Add the diced chilies, enchilada sauce, chicken broth, cumin, salt and pepper. Cook on HIGH for 3 hours (or low for 5 ½ hours).
2. Remove the chicken breasts at 3 hours. Check that they are cooked through (no pink inside) and using two forks shred the meat. Put the shredded chicken back into the slow cooker for 30 minutes more. The soup is done when the chicken if cooked through and the rice is soft. Allowing it to cook the full time blends the flavors together well.

39. Crockpot Chicken Tinga

Crockpot Chicken Tinga is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT360M · Total: PT370M · Yield: [‘6’, ‘6 servings’]

This crockpot chicken tinga is so easy to make. This recipe is loaded with smoky and savory flavors.

Ingredients

• 6 to 8 boneless and skinless chicken thighs (may substitute 3-4 chicken breasts)
• 1 large yellow onion (sliced)
• 1 can chipotle peppers in adobo sauce (see note)
• 1 can fire roasted tomatoes (about 15 ounces)
• 2 tbsp minced garlic
• 1 1/2 tsp cumin
• 1 tsp dried oregano
• 1 bay leaf (remove after cooking)
• 1 1/2 cups chicken stock
• salt and pepper (to taste)

Instructions

1. Spray your crockpot with non-stick spray.
2. Add your sliced yellow onion, chicken thighs, and garlic.
3. In a food processor combine two chipolte chiles and the can of fire roasted tomatoes. Run until well blended and pour into your crockpot.
4. Add one tablespoon of the chipolte sauce from the can of chipolte peppers to your crockpot.
5. Add your spices and chicken stock. Stir well.
6. Cook on low for 6 to 8 hours or on high for 4 hours.
7. Once done, remove the bayleaf and shred the chicken with two forks. Retain some of the sauce for serving.

40. Mexican Roasted Chicken and Vegetables

Mexican Roasted Chicken and Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lb)
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 medium zucchini, sliced into half-moons
• 1 small red onion, cut into wedges
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 jalapeño, seeded and minced (optional)
• Juice of 1 lime
• Fresh cilantro leaves, chopped, for garnish
• Lime wedges, for serving

Instructions

1. 1. Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. 2. In a small bowl, whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
3. 3. Toss the chicken and all vegetables with the spice mixture until evenly coated.
4. 4. Spread the chicken skin-side up on the prepared baking sheet, arranging vegetables around it in a single layer.
5. 5. Roast for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
6. 6. Remove from oven, let rest 5 minutes, then garnish with cilantro and serve with lime wedges.

41. Mexican Chicken and Rice Wraps

Mexican Chicken and Rice Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3/4 cup uncooked white rice
• 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 red bell pepper, diced
• 1 cup canned corn kernels, drained
• 1 cup canned black beans, rinsed and drained
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 cup salsa
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• Salt and freshly ground black pepper, to taste
• 4 large flour tortillas (10–12 inch)
• Optional: 1/2 cup shredded cheese (cheddar or Monterey Jack)
• Optional toppings: sliced avocado, sour cream or yogurt

Instructions

1. Cook the rice: Rinse the white rice under cold water until the water runs clear. In a small pot, combine the rice with 1 1/2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer 12–15 minutes until the water is absorbed and the rice is tender. Fluff with a fork and set aside.
2. Cook the chicken: Pat the chicken pieces dry and season with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook 4–6 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate.
3. Sauté the vegetables: In the same skillet, add the onion and red bell pepper. Cook 3–5 minutes until the vegetables are softened and lightly caramelized.
4. Make the filling: Return the chicken to the skillet with the vegetables. Add the corn, black beans, chili powder, cumin, smoked paprika, and garlic powder. Stir to combine, then pour in the salsa. Simmer 3–4 minutes until heated through and flavors meld. Stir in the cilantro and lime juice; season with salt and pepper to taste.
5. Assemble wraps: Warm the tortillas briefly to soften. Divide the rice (about 1/2 cup per wrap) down the center of each tortilla. Top with the chicken and vegetable filling, and sprinkle with cheese if using.
6. Roll and serve: Fold in the sides and roll the tortillas burrito-style. Slice in half if desired and serve with optional toppings.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.