mexican chicken recipe

Instant Pot Chicken Tinga is a sweet, spicy and utterly delicious authentic Mexican dish. Use is as a filling for tacos, or eat it plain with some guacamole

Chicken Tinga

Tomatillos

Onion (sliced thin)

Garlic (minced)

Chicken Broth

Canned Fire Roasted Tomatoes (canned)

Chipotle Chile

Ground Cumin

Cinnamon

Oregano

Sugar Or Other Sweetener Equivalent

Fish Sauce

Apple Cider Vinegar

Boneless Skinless Chicken Thighs (, skinless, boneless)

Heat the Instant Pot on Sauté, and once it's hot, add oil.

Put down tomatillo slices in a single layer on one side, add onions in as flat a layer as possible on the other, and nestle in the garlic cloves. You're going to let these char, so do not move these for a while.

Once the thinner slices start to look a little burned, flip the vegetables. The bottom of your pot will have large black spots where the vegetables have burned, but this is a good thing.

Once the vegetables seemed well charred, add in the tomatoes and broth and deglaze the pan, scraping up all the lovely brown bits.

Add all the other ingredients except chicken and cook for 1-2 minutes to allow the spices to bloom.

Add in chicken, close and seal the lid, and set your Instant Pot to 15 mins HP or use the Poultry setting. Let is release pressure naturally when done.

Open and remove chicken pieces and shred.

Using an immersion blender&nbsp;emulsify the sauce in the pot until the mixture is smooth. You may have to tilt the pot to get all the sauce to one side.

Turn the pot on sauté and start to thicken the sauce for 10 minutes. You want a thick sauce coating the chicken so it won't drip out thinly as it is added to the tortilla. Once it's thickened a bit, add in the chicken and heat through.

Serve with corn tortillas as a taco filling, or over rice or cauliflower rice for a low-carb option.

Top with chopped cilantro, crema, finely chopped red onions, shredded cabbage or avocado slices.

Check out this super simple baked salsa verde chicken from Delish.com.

Baked Salsa Verde Chicken

(16-oz.) jar salsa verde

lb. boneless skinless chicken breasts

olive oil

Kosher salt

black pepper

garlic powder

c. shredded Monterey jack

Lime wedges

cilantro,

white rice,

My husband and I loved this!!!   Followed your recipe exactly.   It was so easy to make and tasted so yummy.   You don’t need to change a thing.   Thank you!   ( I wish people would rate the recipe first as is....then experiment and let us know what changes they did.)

I made this when I was a meat-eater and we loved it! I have been pescatarian since July 2019, but I didn't want to give up my favorite recipes.   Last night,  I made 2 smaller baking dishes of the Chicken Salsa Verde... one with chicken breast and one with Earthgrown Chickenless Strips.   Served over Jasmine rice.   The vegetarian option was delish!   So happy to still have this recipe!   Just had to rethink it a bit!  Yum!

This is heavy in our rotation! So so good and the chicken is tender and moist every time. Thank you for this quick and easy recipe.

Love this recipe so much! So easy and quick. We skip the cheese step when watching fat and calorie content and its still delicious. Weeknight staple for sure.

Super easy and definitely a staple especially during the quarantine. The two year old is a fan as well. Definitely meant for salsa Vverde. Switched it up this one time and did red salsa and wasn't totally the same. But put cheese on top of anything and well, it's amazing!

THIS IS AMAZING! A staple in our house each week.

It’s a staple in our home! We always serve over rice. It is pretty spicy so beware of that. But super easy and cheap recipe. We love it.

I made this tonight for the first time taking a leap of faith with a new recipe. It was an absolute hit! I loved it, as did my visiting family! This will be added to my favorite EASY meals to prepare.

This has become a regular in the family rotation! Super easy weeknight meal, and chicken comes out moist and tender every time. I buy the mild salsa verde so it isn't too spicy for my kid. Winner winner chicken dinner!!  Serve over rice with lime wedges and extra chopped cilantro on top.

Added 1-2 sliced bell peppers and a small onion for some extra veggies, and it was great! Chicken thighs work well, too! 👍🏻👍🏻

https://streaming.hearstdigitalstudios.com/manual_upload/5873e9b5d559306e93ec9f62/mp4/BAKED_SALSA_VERDE_CHICKEN_-__FRONT_V2_1483991501_4000_hd_v3.mp4

The perfect weeknight dinner—with a kick.

Baked Salsa Verde Chicken Will Spice Up Your Weeknights!

These Easy Chicken Enchiladas are made with shredded rotisserie chicken for a hearty and flavorful meal. Shredded Chicken Enchiladas are cheesy, creamy and delicious, and the enchilada sauce is to die for! A perfect dish to feed a crowd on a busy weeknight!

Easy Chicken Enchiladas Recipe

butter

flour

red enchilada sauce

chicken broth

canola oil

yellow onions (diced)

green chiles

rotisserie chicken shredded ((about ½ rotisserie chicken))

cumin

chili powder

salt

oz queso fresco (crumbled)

sour cream

Monterey Jack (shredded and divided)

flour tortillas

cilantro (chopped)

Preheat

Melt

In a small pan over medium heat, melt butter and add flour. Stir constantly and cook. Add enchiladas sauce, broth, salt, and pepper and stir. Bring to boil; reduce heat and simmer, stirring occasionally,  while preparing the other ingredients.

Heat

In a large pan, heat oil until shimmering. Add onions cook, stirring, 5 to 7 minutes until translucent.

Stir

Stir in the full can of diced green chilies, cumin, and chili powder and chicken.

Turn off the heat and add sour cream, queso fresco, and 2 cups of shredded Monteray Jack cheese. Stir until well combined and the cheese is melted.

Fill

Remove enchilada sauce mixture from heat. Spread 1/2 cup of the sauce in the bottom of an 9x13-inch baking dish. Working with 1 tortilla at a time, fill with 1/3 cup of chicken filling, roll tightly, and place seam-side down in baking dish.

Repeat

Pour

Pour remaining sauce over rolled enchiladas and sprinkle with remaining Monterey Jack.

Bake

Bake until cheese is fully melted and bubbly, 25 to 30 minutes. Remove from oven and let rest 5 minutes. Top with cilantro and serve.

https://embed.mediavine.com/videos/oq0hronruzrftwenvh2b

Easy Chicken Enchiladas

This Instant Pot Salsa Verde Chicken is packed with flavor and super easy to prepare! If you're looking for an IP chicken recipe that everyone will love, this is it.

Instant Pot Salsa Verde Chicken

– 2 1/2 lbs boneless chicken breasts

smoked paprika

salsa verde

Place all the ingredients in your Instant Pot or pressure cooker.

Set cooker to high pressure for 25 minutes.

When the timer goes off, quick release the pressure and shred the chicken with 2 forks.

This all purpose Mexican spiced chicken is cooked in a skillet and is delicious in tacos, burritos, quesadillas or salads. 

Mexican Spiced Chicken for Tacos, Burritos, Quesadillas or Salads

taco seasoning

chicken

vegetable oil

lime,

Toss chicken thighs and taco seasoning (use as much or as less you like) in a bowl, until seasoning is evenly distributed. Cover and refrigerator at least one hour (can be stored up to 1 day). If pressed for time, go ahead and cook it right away.&nbsp;

Heat vegetable oil in medium skillet (Cast iron is a great option) over medium -high heat. Place chicken thighs in a single layer and cook for about 4 minutes, turn over and cook for an additional 4-5 minutes, until fully cooked. 

Transfer chicken to a plate ( squeeze some lime juice if you prefer) and cool slightly before slicing or chopping, depending on use.

Need a meal idea? Use this chicken with Instant pot Cilantro lime rice topped with Avocado Jalapeno crema.

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

One Pan Mexican Chicken and Rice

lbs boneless chicken breasts

brown or white rice (rinsed & drained)

onion

garlic

tbsp oil

tsp cumin

tsp salt

black pepper (to taste)

14 oz can diced tomatoes (low sodium)

salsa (I used medium)

water

Tex Mex cheese (cheddar

Cilantro (green onion, avocado, tomato, yogurt

Preheat large ceramic non-stick skillet on medium heat and swirl 1 tbsp oil to coat.

Add onion and garlic; saute for 3-4 minutes, stirring occasionally.

Push veggies to the side, swirl remaining 2 tbsp oil and add rice, cumin, salt, pepper and saute for 3 minutes, stirring often (rice part only).

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.

Stir, cover and cook for another 20 minutes - brown rice and 5 minutes - white rice.

Turn off heat, add cheese and cover until melted.

Serve hot with desired toppings like cilantro, green onion, avocado, tomato, yogurt etc.

Chicken in Guajillo Sauce wows with flavor. Incredibly delicious and perfect for weeknights. Serve with rice or bread to mop up all the yummy sauce.

Chicken in Guajillo Sauce

guaijllo chile

cumin ((ground

tbsp salt

water ((for boiling))

water ((for blending the sauce))

chicken legs (packages)

chicken bouillon

calabacitas (diced (or your vegetable of choice))

Cut the stems off the guajillos and cut lengthwise.

Remove all the seeds and veins from the inside.

Repeat with all the dried chiles.

Boil 4 cups water.

Turn heat off and add the chiles.

Cover and let sit for 7 minutes, or until pliable.

Discard the water.

Add the rehydrated chiles, onion, garlic, cumin, salt, and 2 cups water.

Blend until smooth.

Set aside until ready to use.

For the Guajillo Sauce:

Rinse the chicken and pat it dry with a paper towel.

Season with salt and pepper.

Heat olive oil in a large stock pot.

Sear the chicken on all sides.

About 4-5 minutes on all sides.

Do not overcrowd the pot, or it will not sear properly.

Place a strainer above the pot.

Using a cooking spoon, strain the sauce into the pot.

Discard any remaining bits.

Add 1 cup water, bouillon, and calabacitas.

Mix as best as you can.

Cover and cook for 30 minutes, or until chicken is ready.

Serve and enjoy!

For the Chicken:

This healthy chicken recipe gets its authentic Mexican flavor from guajillo chili sauce that is made from scratch.  This easy homemade chili sauce serves as both a marinade for the chicken as well as the finishing sauce, making meal prepping a cinch.   Our recipe includes easy to follow steps on how to make a rich earthy sauce with authentic Mexican flavor for creating healthy food ideas.

Mexican Chicken with Homemade Guajillo Sauce

Cups (320 grams) Water

(35 grams) Dried Guajillo Chilies, seeds and stems removed

Garlic cloves, peeled and halved

Kosher Salt

Chicken Cutlets (about 2 lbs.), rinsed and patted dry

Black Pepper

Guajillo Sauce, for marinade

Cup Guajillo Sauce

oz Gouda Cheese, finely shredded (optional)*

In a small saucepan bring 1 1/2 cups of water to a boil.

Meanwhile remove the stems and seeds from the dried Guajillo chilies.   You will find it easier to remove the seeds by breaking the chili pods open.  There is no need to keep them whole.

When the water has begun to boil, add the chilies, garlic cloves and salt to the water and reduce the heat to a simmer, cooking the chilies until softened about 5-7minutes. 

Remove from heat and allow to cool slightly.

Remove the chilies and garlic from the cooking liquid, reserving the liquid.  There should be a minimum of 1 cup of liquid remaining in the pot depending how long the water boiled.  If there is less add enough water to bring the liquid to a full cup.

Transfer the cooked chilies and garlic to a blender or food processor along with 1 cup of reserved liquid.  Blend according to your manufacturer&#8217;s directions into a smooth sauce.

Strain the finished sauce to remove any stray seeds and skin fragments.  You may need to help push it through the strainer with the back of a spoon or small spatula to extract the chili puree. 

Season the chicken breasts with salt and pepper.

Place the seasoned chicken in a large container and pour 1/2 tablespoon of sauce over each piece, about 1/4 cup total.  Rub the sauce to cover the chicken and turn each piece over to make sure it is distributed on both sides.  Allow chicken to marinate for 1-2 hours or overnight.  This is ideal for meal prepping as the marinade will not cook the chicken.  The longer the chicken marinates, the more flavor will develop.

COOKING MARINATED CHICKEN:

Reduce the heat under one burner to low heat and place chicken on grill, cooking over the low flame. 

If using chicken breasts, cook for about 8 minutes per side or until a digital thermometer registers 120-125 degrees.   If using chicken cutlets, cook for about 5 minutes per side.  (The chicken will finish cooking to 135-140 during the second bake.)

If using a cast iron griddle, place griddle in oven as it preheats.  This step will allow the cast iron to heat up and sear the chicken as if it were grilled.  Alternatively, the chicken may be baked on a baking sheet or tray following the same guidelines below.

Once oven and griddle are preheated, carefully spray with cooking spray (Bak Klene ZT). 

Place chicken breasts on preheated griddle and cook in oven for about 8 minutes.  If using chicken cutlets, cook for about 5 minutes.

Remove pan from oven and turn chicken over.  SEE COOKING TIP ABOVE

Continue to bake chicken breasts for an additional 6-8 minutes (120 -125 degrees).  If using chicken cutlets, cook for an additional 4-5 minutes or until a digital thermometer registers 120-125 degrees.  

For the Grill:

Remove chicken from oven and place in an oven-proof serving dish, slightly overlapping. 

 Baste with an additional 1/4 cup of sauce.   

Sprinkle evenly with cheese and place back in the oven for about 4-5 minutes.  Cook just until the cheese is melted and internal temperature reads between 130-135 degrees F.

TO FINISH CHICKEN:

Thank you, Mia, we loved this chicken! Tender, delicious and a vibrant color. Thank you!

I needed this easy and delicious recipe tonight! Seriously, thank you so much for this. I just happened to have 5 guajillo chilis left from the guajillo ribs I made for July 4th and I had some chicken in the fridge. I had no idea what I was going to throw together for dinner and this was perfect. 5 stars!

Tender shredded chicken, smothered in the most mouthwatering Mexican sauce made from salsa, green chiles, tomatoes and plenty of bold spices!

Top 13 mexican chicken recipe recipes from across the web

The most viewed mexican chicken recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Tinga

Baked Salsa Verde Chicken

Easy Chicken Enchiladas Recipe

Instant Pot Salsa Verde Chicken

Instant Pot Salsa Verde Chicken

Mexican Spiced Chicken for Tacos, B...

One Pan Mexican Chicken and Rice

Chicken in Guajillo Sauce

Mexican Chicken with Homemade Guaji...

Mexican Chicken with Homemade Guaji...

Instant Pot Mexican Shredded Chicke...

Grilled Achiote Chicken

5-Ingredient Crock Pot Mexican Shre...

Top 13 mexican chicken recipe recipes from across the web

The most viewed mexican chicken recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Tinga

Baked Salsa Verde Chicken

Easy Chicken Enchiladas Recipe

Instant Pot Salsa Verde Chicken

Instant Pot Salsa Verde Chicken

Mexican Spiced Chicken for Tacos, B...

One Pan Mexican Chicken and Rice

Chicken in Guajillo Sauce

Mexican Chicken with Homemade Guaji...

Mexican Chicken with Homemade Guaji...

Instant Pot Mexican Shredded Chicke...

Grilled Achiote Chicken

5-Ingredient Crock Pot Mexican Shre...

The most viewed mexican chicken recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine