Best Cheesy Tex Mex Chicken Penne Recipes

EASY TEX-MEX CHICKEN AND RICE

Easy Tex-Mex Chicken and Rice image

Provided by Ree Drummond : Food Network

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
2 cloves garlic, pressed
1/2 white onion, diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
One 15-ounce can tomato sauce
One 10-ounce can diced tomatoes and green chiles
3 cups shredded rotisserie chicken
Two 8.8-ounce bags microwaveable white rice
1 1/2 cups grated pepper jack cheese
Fresh cilantro, for serving

Steps:

In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
Sprinkle over the cilantro and serve.

CHEESY TEX MEX CHICKEN PENNE

Cheesy Tex Mex Chicken Penne image

Salsa is the key to making a quick sauce with lots of flavour. Try it in this cheesy pasta and chicken breast skillet recipe.

Provided by Cracker Barrel

Categories CRACKER BARREL Shreds

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

3 cups penne pasta, uncooked
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 ¼ cups salsa
1 large green pepper, cut into thin strips
1 cup frozen corn
2 cups CRACKER BARREL Shredded Tex Mex Cheese

Steps:

Cook pasta as directed on package, omitting salt.
Meanwhile, cook chicken in large nonstick skillet on medium-high heat 2 min. Add salsa, peppers and corn; stir. Bring to boil; simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.
Drain pasta. Add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

Nutrition Facts : Calories 978.2 calories, Carbohydrate 139.3 g, Cholesterol 80 mg, Fat 20.1 g, Fiber 8.7 g, Protein 64.1 g, SaturatedFat 10.2 g, Sodium 926.1 mg, Sugar 10.5 g

TEX-MEX CHEESY CHICKEN CHOWDER

Tex-Mex Cheesy Chicken Chowder image

This came highly recommended from one of my co-workers and, honestly, I was kind of skeptical because of a couple of the ingredients. I'm usually not interested in recipes that have convenience foods in them but I gave this one a shot and, boy, is it good! I'm still not thrilled with the Velveeta and would like to find an easy-melting cheese to replace it so if anyone trying this recipe can come up with something, I'm all ears! This makes up a big pot of thick, hearty chowder that would be perfect for a Super Bowl party, or any get-together with lots of guys and kids...it's just something that would appeal to that group, you know? You can easily adjust the heat by the type of salsa you use....I used a mild salsa and it was perfect for us. Oh, my co-worker's neighbor got this recipe from Midwest Living magazine.

Provided by Hey Jude

Categories Chowders

Time 40m

Yield 16 serving(s)

Number Of Ingredients 13

Ingredients

1 large onion, chopped
1 cup thinly sliced celery
2 cloves garlic, minced
1 tablespoon oil
1 1/2 lbs boneless skinless chicken breast halves, cut into bite size pieces (I used 3 breast halves, they were big)
2 (14 1/2 ounce) cans chicken broth
1 (32 ounce) package frozen hash brown potatoes (loose-pack diced)
1 (2 2/3 ounce) package country gravy mix
2 cups milk
1 (8 ounce) package processed cheese spread, cut into chunks (such as Velveeta)
1 (16 ounce) jar chunky salsa
1 (4 1/2 ounce) can diced green chilies
corn chips

Steps:

In a 6-quart Dutch oven, cook and stir onion, celery and garlic in hot oil over medium heat for 5 minutes, or until onion is tender; add chicken and cook, stirring, for 2-3 minutes or till no longer pink; add broth and potatoes; bring to a boil, reduce heat and simmer, covered, for 12-15 minutes or till potatoes are tender, stirring occasionally.
In a medium bowl, dissolve gravy mix into milk; stir milk mixture into soup mixture; stir in cheese, salsa and green chilies, reduce heat to low; cook and stir till cheese is melted.
Serve with corn chips.