Mexican Chicken recipes - 5 recipes
Chef Tips and Tricks
VIDEO: Cheesy Cauliflower Pizza Cups
These Cheesy Cauliflower Pizza Cups are just what you need when snack o'clock rolls around!
Ingredients
Makes 6
- 1/2 cauliflower head
- 8 eggs for cauliflower mix
- Pepper
- Salt
- 4-6 cups shredded cheese
- 6 slices salami
- 6 tbsp pizza Sauce
Method
- Boil diced cauliflower in salted water until tender.
- Blend, then transfer to mixing bowl.
- Mix in 2 eggs, pepper and 2 cups of shredded cheese
- Share the cauliflower mixture out between 6 ramekins, forming little cups
- Add 1 cup of shredded cheese
- Bake for 25 min at 375°F
- Add a slice of salami, a tbsp of pizza sauce, and one raw egg to each ramekin
- Top with cheese and return to oven for 7 min at 375°F
- Serve, and enjoy!
Top rated Mexican Chicken recipes
Tex Mex Chicken Goodness : )
By cheffor4
a favourite over rice the first day and with tortilla chips the next!
- 1 big boneless chicken breast
- 2 Tbsp taco seasoning
- 2 Tbsp flour
- 2 peppers
- 1 cup corn
- 2 cups salsa
- 1 onion sliced really fine if you want one
Mexican Chicken Bake
By tgadley
An easy spicy mid week meal
- 4-6 boneless skinless chicken breasts
- 16oz shredded cheddar cheese
- 1 pk taco seasoning
- 1cup enchilada sauce
- bacon bits
Mexican Chicken
By auntiejoscheesecakes
Sprinkle the chicken on both sides with taco seasoning; grill or sauté
- 1 pound boneless chicken breasts
- 1 teaspoon Seasoning for Tacos
- Salt, to taste
- 1/2 cup enchilada sauce
- 4 ounces cheddar cheese, shredded
- 3 green onions, chopped
Mexican Chicken
By duncanmom
Leah Driskill
- chicken breasts that amount to one chicken
- 1 pkg flour tortillas
- 1 can cream of mushroom soup
- 1 can cream of celery
- 1 can cream of chicken
- 1/2 soup can of milk
- 4oz can green chilies and juice
- 1 lg onion chopped
- 1/2 lbs shredded cheddar
Easy and Creamy White Chicken Enchiladas
By clweith
Easy Creamy White Chicken Enchiladas 6-8 corn tortillas (enchilada size) 1 pre-cooked plain rotisserie chicken, shr
- 6-8 corn tortillas (enchilada size)
- 1 pre-cooked plain rotisserie chicken, shredded
- 1 cup sweet corn
- 4 cups shredded Mexican blend cheese, divided in half
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 1-1/4 cups chicken broth
- 1 – 10oz can cream of chicken soup
- 1 cup sour cream
- 1 – 4oz can chopped green chiles
- ¼ teaspoon ground black pepper
- ¼ teaspoon sea salt
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