tex mex recipe

We love a good casserole﻿ and this chicken enchilada casserole recipe certainly doesn't disappoint. The tortillas hold all the delicious filling together so perfectly and makes this one crowd pleasing dish. 

Chicken Enchilada Casserole

olive oil

onion,

bell pepper, chopped

garlic,

black beans,

can corn, drained

c. cooked, shredded chicken

green chilis

enchilada sauce

corn tortillas

c. shredded cheddar

c. shredded Monterey jack

Sour cream,

cilantro,

avocado,

We used shredded chicken from the crockpot and a green enchilada sauce. 👌 Delicious and is true to the 10 servings.

Made this last night.  Big hit! I left out the beans and corn as my husband is on a low carb diet.  I used two orange peppers, a large onion and four chopped tomatoes.  I also used low carb flour tortillas and light sharp cheddar cheese.   It was a terrific use of leftover chicken.  Since it was for just the two of us, I only made two layers but stuck to the quantities for the filling.  We added avocado and greek yogurt upon serving.  Will be making this again! Delicious!

gonna master this one... 

I think I messed up (presentation anyway), but it tastes delish...!

Made this for the family and didn’t have enough soft tortillas so used hard shell corn tortillas for bottom layer and I pre-fried the soft tortillas a bit. The tortillas were nice and firm and not soggy. Def worth the extra step. Couldn’t even tell I used hard shell on the bottom. Everyone liked it except I would have added more seasoning...maybe taco. But definitely a keeper!

Very delicious! Definitely saving this recipe

My family did not like this recipe. The corn made it too sweet and the beans didn't belong.

Turned out really good and easy to make! Fed my entire family of 5 with leftovers :)

This recipe is so delicious and versatile! I like big, bold flavor, so I doubled the chilies and the garlic. This made perfect use of my leftover rotisserie chicken! My only note to others trying this is to remember to salt your chicken mixture to taste before you build your casserole :)

That was great.  even i can make that.  

navybum

I used leftover thanksgiving smoked Turkey instead of chicken.

I made this as part of this week’s meal prep. I cut the recipe in half, though, because I’m feeding just myself and knew 10 servings would be way too many. 

This is a very good casserole!  I’m going to play with it and see what changes I can come up with but I think it’s a great base recipe. 

I’ll probably make this again next week but meatless. I think with added liquid, perhaps stewed tomatoes or Rotel and vegetable broth, it would make an excellent soup.

These chicken breasts are full of Mexican flavor and oven-baked to tender juicy perfection. This is a quick and delicious way to prepare chicken for your next family meal.

Oven Baked Mexican Chicken Breast

chicken breasts

extra virgin olive oil

tbsps taco seasoning

Prepare Chicken Breasts: Trim any fat from the chicken breasts, place each breast on top of a sheet of plastic wrap, and then place another sheet of plastic wrap over the breast1 (see Notes section). Flatten the chicken breasts to an even thickness by using a rolling pin or meat mallet. Starting at the middle of the breast, gently pound down and out toward the edges until there is no longer a hump and the breast is an even thickness throughout.

Brine Chicken Breasts: Fill a large bowl with one quart of warm water. Add ¼ cup of kosher salt to the water and mix until the salt is fully dissolved. Add the chicken breasts to the water and allow to sit for 15 to 20 minutes. Remove the chicken breasts from the brine, and then pat dry with paper towels.

Preheat oven to 450°

Season Chicken Breasts: Place the breasts on a baking sheet or in a baking dish. Brush both sides of each chicken breast with olive oil and evenly coat each side with my Homemade Taco Seasoning mix. Alternatively, season with your own favorite taco seasoning.

Bake Chicken Breasts: Place the baking sheet on the middle rack of the oven and bake until the breasts reach an internal temperature of 165°F, this can take anywhere from 10 to 20 minutes2 (see Notes section) depending on the thickness of the breasts and your oven&#x27;s settings. For instance, when I set my oven to the traditional Bake setting, the breasts usually cook to 165°F in 12 to 14 minutes. If I set my oven on Single Rack Convection Bake, they usually cook to 165°F in 8 to 10 minutes. I highly recommend using a probe or meat thermometer to get the best results.

After removing the chicken from the oven, allow it to rest for 8 to 10 minutes before serving.

Learn how to cook fluffy and flavorful Spanish rice in the rice cooker.  Spanish rice is a delicious tomato based rice pilaf with garlic, onions and savory spices. This recipe is super simple, just add the ingredients to your rice cooker and stir, then hit the start button—you’ll have a delicious side dish on the table with minimal effort!

Rice Cooker Spanish Rice

Jasmine rice

chicken broth

tomatoes

onion, chopped

butter

chili powder

cumin

oregano

salt

Rinse rice in a mesh strainer. Make sure to shake out excess water well.

Add the rice to the pot, along with the chicken broth, diced tomato sauce (do not drain the sauce), garlic, onion, butter and seasoning. Stir the ingredients together.

Set rice cooker to cook or start (depending on the cooker functions) and walk away!

When done, fluff with a fork and serve.

This is the perfect weeknight side dish to add some festive flair to any meal. You&#x27;ll only need 4 simple ingredients for this super easy, terrifically tasty rice.

Instant Pot Salsa Rice

long grain white rice (rinsed until water runs clear)

unsalted chicken stock

salsa

tsp kosher salt (or

Rinse the rice under cool water until the water runs clear.

Add All Ingredients To Pot: Add the rice, chicken stock, and salt to the pot and give everything a gentle stir to combine. Pour the salsa over the rice without mixing it in.

3-Minute Cook Time: Close the Instant Pot, set the pressure release valve to &#x27;Sealing&#x27;, and set the pot to cook on &#x27;Manual&#x27; or &#x27;Pressure Cook&#x27;, &#x27;High Pressure&#x27; for 3 minutes.

10-Minute NPR: Once the 3-minute cooking time has completed, allow for a 10-minute natural pressure release. Release any remaining pressure after the 10-minute NPR has completed.

Fluff the Rice: Once the remaining pressure has been released and the pin has dropped, open the Instant Pot and, using a fork, fluff the rice.

Perfect for quick dinner, these Tex-Mex Sloppy Joes are ready in 30 minutes or less! 

Tex-Mex Sloppy Joes

onion

green bell pepper (diced)

jalapeno

lb. lean ground beef

oz can whole kernel corn (drained)

garlic (minced)

Worcestershire sauce

ketchup

Tbsp light brown sugar

Tbsp yellow mustard

tsp chili powder

paprika

tsp cumin

tsp kosher salt

tsp black pepper

tsp dried coriander

tomato sauce, if preferred)

hamburger buns

In a mixing bowl, combine Worcestershire sauce, ketchup, brown sugar, mustard, paprika, chili powder, cumin, salt, pepper, coriander, oregano, and salsa.  Whisk or stir to mix well, then set aside.

Heat the olive oil in a large skillet over MED heat and add the onion, green pepper and jalapeño.  Cook until onion is soft and translucent.

COOK ONION AND PEPPERS

Add beef to the skillet and cook until beef is browned and cooked through, crumbling the beef as it cooks.  Drain beef and return to the skillet.

Add garlic and cook about 30 seconds.  Stir in drained corn.

COOK BEEF

Stir in combined sauce and heat to a high simmer.  Reduce heat to MED LOW and simmer for about 1-15 minutes, until sauce has thickened to your liking. 

ADD SAUCE AND SIMMER

Remove from heat and serve over toasted buns.

SERVE

Tender and juicy marinated chicken and a colorful trio of bell peppers and onions are grilled to perfection and served on warm tortillas.

Grilled Chicken Fajitas

limes, (juiced)

fajita seasoning

chicken breasts, (about ½-inch thick)

red bell peppers

yellow bell pepper

green bell pepper

onion, (quartered)

flour

In a mixing bowl combine olive oil, lime juice, and fajita seasoning; whisk to combine.

Pour the marinade in a large ziploc bag.

Add chicken breasts to the marinade; seal the bag and refrigerate for at least 20 minutes, and up to an hour.

In the meantime, cut the peppers in half; discard the tops, seeds, and membranes.

Preheat outdoor grill to Medium Heat.

Clean the grill grates, then lightly oil the grill grates.

Remove chicken from marinade and shake off excess. Discard marinade.

Place chicken, peppers, and onions on the grill.

Cook, turning chicken, peppers, and onions occasionally, until chicken is no longer pink and veggies are tender; about 15 to 20 minutes. Chicken is done when the internal temperature registers at 165˚F.

Remove chicken, peppers, and onions from the grill; let chicken and veggies stand 5 minutes.

In the meantime, warm the tortillas on the grill for about a minute per side.

Cut chicken, peppers, and onions into strips; serve on tortillas.

Top 6 tex mex recipe recipes from across the web

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Top Tags

Chicken Enchilada Casserole

Oven Baked Mexican Chicken Breast

Rice Cooker Spanish Rice

Instant Pot Salsa Rice

Tex-Mex Sloppy Joes

Grilled Chicken Fajitas

Top 6 tex mex recipe recipes from across the web

The most viewed tex mex 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 Enchilada Casserole

Oven Baked Mexican Chicken Breast

Rice Cooker Spanish Rice

Instant Pot Salsa Rice

Tex-Mex Sloppy Joes

Grilled Chicken Fajitas

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