Best Cheesy Mexican Chicken Recipes

CHEESY CHICKEN MEXICAN DORITOS CASSEROLE!

Steps:

• 1. Pre-heat oven to 350-f degrees.
• 2. In a mixing bowl, combine all ingredients except doritos.
• 3. In a greased 2 qt baking dish, put a layer of crushed Doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.
• 4. Then if you like, you can top it off with lettuce ,tomatoes and onions

CROCK-POT CHEESY MEXICAN CHICKEN AND RICE

Steps:

• 1. Place chicken breasts in the crockpot.
• 2. Mix together the salsa, queso dip, chicken stock, taco seasoning, garlic powder and uncooked rice.
• 3. Pour the mixture over the chicken.
• 4. Cook on low for 4-5 hours Adjust cooking time depending on the size of the chicken breasts.
• 5. Garnish with sour cream if desired.

CHEESY MEXICAN CHICKEN LASAGNA

Steps:

• Preheat the oven to 350 degrees F. Brush the inside of an 8-inch square baking dish with oil.
• Toss the chicken with 1/2 teaspoon salt in a medium bowl. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until it begins to brown in spots, about 2 minutes. Add the poblanos, tomatoes and 1/2 teaspoon salt and cook, stirring frequently, until the chicken is cooked through, the peppers are crisp-tender and the tomatoes are saucy, 5 to 6 minutes. Remove the skillet from the heat and stir in the garlic. Transfer the chicken, vegetables and juices to a medium bowl to cool.
• Wipe out the skillet, add enough oil to just cover the bottom and heat over medium heat. Once the oil begins to shimmer, add 3 of the tortillas and fry until they are hot but still pale, about 10 seconds per side. Remove the tortillas to a baking sheet and sprinkle with salt. Fry the remaining tortillas in batches of 3, adding and heating oil as needed between batches.
• Cover the bottom of the prepared baking dish with 4 overlapping tortillas. Top with half the chicken-poblano mixture, sprinkle with 1 cup of the Mexican cheese blend and 1/4 cup of the Parmesan and dollop with 1/4 cup of the sour cream. Top with 4 more overlapping tortillas, the remaining chicken-poblano mixture, 1 cup of the remaining Mexican cheese blend and the remaining 1/4 cup each of Parmesan and sour cream. Top with the remaining tortillas and 1 1/2 cups Mexican cheese blend.
• Cover the dish loosely with foil and bake until the lasagna is hot and the cheese is melted, about 25 minutes. Remove the foil and bake for 5 minutes more. Let rest for a few minutes. Cut into 4 squares, place on 4 serving plates and divide the romaine and radishes among the plates.

CHEESY MEXICAN CHICKEN ALFREDO

Steps:

• Cook pasta according to package directions., Meanwhile, in a large skillet over medium heat, cook the chicken, onion, green pepper and pepper in oil until chicken is no longer pink. Stir in Alfredo sauce; bring to a boil. Stir in 1-3/4 cups cheddar cheese, Parmesan cheese, salsa, milk and taco seasoning. , Drain pasta; toss with chicken mixture. Divide between two greased 8-in. square baking dishes. , Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 30-35 minutes or until bubbly. Sprinkle with remaining cheddar cheese., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly.

SPICY CHEESY MEXICAN CHICKEN & PASTA SKILLET

Steps:

• Cook and stir chicken in large nonstick skillet on medium-high heat 3 min. or until lightly browned.
• Stir in water and salsa. Bring to boil. Stir in macaroni; cover. Simmer on medium heat 10 min. or until macaroni is tender, stirring after 5 min.
• Add corn, cumin, chili powder, garlic powder and 1 cup cheese; stir. Cook 2 min. or until corn is heated through and cheese is melted, stirring frequently. Top with remaining cheese and cilantro. Remove from heat; let stand 5 min.

LOW FAT CROCK POT MEXICAN CHEESY CHICKEN WITH BLACK BEANS

Steps:

• Place all ingredients except cream cheese and sour cream in crock pot.
• Cook on low 6 hours or on high 4 hours.
• Last 45 minutes add sour cream and cream cheese.

SLOW-COOKER CHEESY MEXICAN CHICKEN

Steps:

• Spray 4-quart slow cooker with cooking spray.
• Place cubed chicken in slow cooker. Sprinkle taco seasoning mix over chicken; stir, making sure all pieces are well coated. Stir in enchilada sauce and tomatoes. Stir once again until well combined.
• Cover; cook on Low heat setting 6 hours.
• Uncover; sprinkle cheese over chicken. Cover; cook on Low heat setting 10 minutes longer.
• Meanwhile, cook rice as directed on packages.
• Serve chicken over rice. Top with cilantro if desired.

CHEESY MEXICAN CHICKEN

Steps:

• Combine the black and red pepper, paprika and garlic powder.
• Sprinkle evenly over chicken.
• Melt butter in a large skillet over medium-high heat.
• Add chicken and cook for 5-6 minutes on each side or until golden brown.
• Remove from heat.
• Top with chiles and cheese.
• Cover and let stand 2-3 minutes or until cheese melts.
• Sprinkle with additional paprika.
• (optional).

CHEESY CHICKEN MEXICAN CASSEROLE

Steps:

• Heat oil and brown chicken in pan.
• Tip beans over base of 4 cup capacity ovenproof baking dish.
• Top with all the cooked chicken.
• Tip corn over chicken layer.
• Pour over salsa.
• Sprinkle cheese over the top.
• Bake for 20 minutes or until chicken is cooked through
• Serve with guacamole and/or sour cream if desired.

CHEESY CHICKEN MEXICAN DORITOS CASSEROLE!

Steps:

• Pre-heat oven to 350-f degrees.
• In a mixing bowl, combine all ingredients except doritos.
• In a greased 2 qt baking dish, put a layer of crushed Doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.

CHEESY MEXICAN CHICKEN AND RICE

Steps:

• In crock-pot, combine first three ingredients, add salt to taste, cover, and cook on high until chicken breasts are tender, about 2 hours.
• Add instant rice, making sure all grains are moist. Cook on low 5-15 minutes.
• Mix in cheese, leave in crock-pot until melted.
• Serve chicken and rice separately or together.
• Suggestion from Homemade Gourmet: Slice leftover chicken breasts into strips and sauté briefly in a hot skillet. Serve on flour tortillas with desired toppings for quick and delicious chicken fajitas.

MEXICAN CHICKEN CHEESY PENNE

Steps:

• In a saucepan over medium heat, melt the cream cheese, hot sauce and chicken broth together.
• Add the taco seasoning.
• Mix together, then add the sour cream.
• Add the shredded chicken.
• Turn the heat to low and simmer for 10 minutes.
• In the meantime, cook the penne pasta in boiling water.
• Once the pasta is cooked, drain and add to the Mexican Chicken Cheesy Sauce.
• Toss together, remove from heat and serve.

CHEESY MEXICAN CHICKEN TOSTADAS

Steps:

• Spread shells with beans.
• Top with remaining ingredients.

CHEESY MEXICAN CHICKEN & RICE

Steps:

• Dice onions and cut chicken into bite-sized pieces. In a large skillet, cook in the oil until the chicken is white and fully cooked.
• Chop the bell peppers and tomatoes into bite-sized pieces and place in a large pot. Mix in the chicken, Cheese Whiz, cream of chicken soup, and salt.
• Cook on medium-low, stirring frequently, until mixture is heated through. It's ready to eat as soon as it's hot enough, but you may want to simmer it longer if you prefer less-crunchy pepper pieces.
• Cook the rice. I find that 2 cups of water and 2 cups of rice need about 2-1/2 minutes in my microwave, then 2 or 3 more minutes to sit and steam.
• Serve chicken/cheese mixture over rice. You can break up tortilla chips on top or use them to scoop it up.

CHEESY MEXICAN CHICKEN ALFREDO RECIPE

Steps:

• Cook pasta according to package directions.
• Meanwhile, in a large skillet over medium heat, cook the chicken, onion, green pepper and pepper in oil until chicken is no longer pink. Stir in Alfredo sauce; bring to a boil. Stir in 1-3/4 cups cheddar cheese, Parmesan cheese, salsa, milk and taco seasoning.
• Drain pasta; toss with chicken mixture. Divide between two greased 8-in. square baking dishes.
• Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 30-35 minutes or until bubbly. Sprinkle with remaining cheddar cheese.
• To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly.
• Yield: 2 casseroles (4 servings each).
• Originally published as Mexican Chicken Alfredo in Casseroles Digest 2011
• p35
• Nutritional Facts
• 1/2 cup equals 564 calories, 20 g fat (11 g saturated fat), 102 mg cholesterol, 894 mg sodium, 56 g carbohydrate, 3 g fiber, 40 g protein.
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CHEESY MEXICAN CHICKEN

Steps:

• Mix the tomatoes with green chiles with the undiluted soup.
• Add the cheese and chicken.
• Cook until the cheese melts, stirring constantly.
• Place the vermicelli in a greased casserole.
• Pour the cheese mixture over the vermicelli.
• Bake at 350 degrees for 30 minutes or until the chicken is cooked through.

CHEESY MEXICAN CHICKEN

Steps:

• Place chicken in water in dutch oven on stove, medium heat.
• Add salt, pepper and onions to your liking.
• Cook chicken until it is falling off the bone.
• Cut up the velveeta cheese, melt and mix with green chilies and soup in another pan or even in the microwave.
• Crunch up your bag of doritos and set aside.
• When chicken is done, remove chicken from the bones and place in baking dish, cover with cheese mixture.
• Top with crushed Doritos and bake on 400 for 15 mins or until Doritos are turning a golden brown.

MEXICAN CHEESY CHICKEN CHOWDER

Steps:

• Add oil to the bottom of a dutch oven or stock pot and turn heat to medium/high. Stir in garlic, onion, and green pepper and allow to saute until translucent and fragrant, about 5 minutes. Add in cubed chicken, chicken broth, salt and pepper, and frozen potatoes. Stir to combine. Bring to a boil, then reduce to a simmer and cook for 15 minutes, covered, stirring occasionally. While cooking, stir together cream and gravy mix in a separate bowl and set aside.
• After 15 minutes (or until chicken is cooked through), pour in the gravy/cream mix and toss in the Velveeta, tomatoes, and cilantro. Move heat to low/medium and cook uncovered for an additional 10 minutes or until cheese is fully melted.
• Serve immediately, garnished with sour cream, Fritos, or Tortilla Chips.
• Enjoy!

CHEESY MEXICAN CHICKEN

Steps:

• 1. Spread a small amount of salsa in pan and put chicken breasts over the top. Spread with additional salsa. Put the 4 slices of cheese over the breasts
• 2. Serve with rice and tortilla.
• 3. This can also be made in the oven: Put the 4 slices of cheese over the breasts and cover with aluminum foil. Bake at 350 for 50 mins.

CHEESY MEXICAN CHICKEN RECIPE

Steps:

• Heat oven to 375°F.
• Place chicken in 13x9-inch baking dish sprayed with cooking spray.
• Mix soup, 1 cup cheese, milk and seasoning mix until blended; spoon over chicken. Cover.
• Bake 30 min. Top with chips and remaining cheese; bake, uncovered, 10 min. or until chicken is done (165ºF) and cheese is melted. Serve over rice.