Best Mexican Taco Flavored Stuffed Chicken Breasts Recipes

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MEXICAN STUFFED CHICKEN



Mexican Stuffed Chicken image

Time 1h

Number Of Ingredients 9

4 chicken breast
3 Tablespoons butter, room temperature
1/4 cup pepper jack cheese, shredded
1/4 cup sharp cheddar cheese, shredded
1 Tablespoon sliced green onion
1 (4.9 ounce) can chopped green chilies
1/4 cup butter, melted
1 cup crushed cheese it crackers
1 1/2 teaspoons taco seasoning

Steps:

  • Preheat oven to 350*F Coat a 9x9 inch casserole dish with cooking spray and set aside. Place chicken breast between two pieces of plastic wrap. Pound with a meat tenderizer until flattened to 1/4 inch thick. Do this to all breasts. In a bowl mix 3 Tablespoons butter, pepper jack cheese, sharp cheddar cheese, green onions & green chilies. In another bowl place melted butter. In another bowl mix crushed cheese crackers and taco seasoning. Spoon cheese mixture onto each chicken breast and roll up, tucking sides in if possible. No need to secure with toothpicks. Dip rolled chicken into butter mixture then coat with cracker crumbs. Place chicken into casserole dish. Bake for 40 minutes or until digital thermostat inserted into chicken reads 165*F

MEXICAN TACO FLAVORED STUFFED CHICKEN BREASTS



Mexican Taco Flavored Stuffed Chicken Breasts image

Tasty taco flavored stuffed chicken breasts using ingredients readily avaliable. I serve with Knorr Taco Flavored Rice but could easily be made using white rice and adding in some taco seasoning. Added 3/1/06(Note- You don't have to use all of the mayo mixture, just enough to lightly coat each breast so the Doritos stick.)

Provided by Sherie717

Categories     Lunch/Snacks

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 6

2 -4 boneless skinless chicken breasts
2 1/2-3 cups crushed cool ranch Doritos
2 -3 ounces Mexican blend cheese
1/2 cup mayonnaise
1/3 cup salsa or 1/3 cup picante sauce
0.5 (1 1/4 ounce) packet taco seasoning

Steps:

  • Pre-heat oven to 400.
  • Meanwhile, crush Doritos using rolling pin.
  • Mix the mayo and taco seasoning together in a bowl.
  • Butterfly each chicken breast almost all the way through creating a pouch for the filling.
  • Spoon some salsa into the middle of each chicken breast, generously sprinkle cheese on top of salsa and close, securing with several toothpicks.
  • Spread mayo mixture over chicken breasts (1 side at a time) and dip into cruched Doritos(or sprinkle Doritos over chicken) to coat.
  • Repeat on other side.
  • Place on a cookie sheet (I line mine with non-stick foil) and bake 20-25 minutes or until no longer pink.
  • Serve with rice & enjoy!

Nutrition Facts : Calories 476.3, Fat 29.6, SaturatedFat 8.7, Cholesterol 113.5, Sodium 1073.8, Carbohydrate 18.1, Fiber 0.7, Sugar 6.4, Protein 34.5

MEXICAN STUFFED CHICKEN BREASTS



Mexican Stuffed Chicken Breasts image

Facing another weeknight packed with activities, rush hour headaches and must-do chores? Get dinner on the table fast with these easy Mexican stuffed chicken breasts. You'll not only make supper easier on yourself, you'll be serving a satisfying, flavorful meal that lets you get everything else on the checklist done. These cheesy stuffed chicken breasts go from prep to table in under an hour, and will leave plates so clean that all you'll have to do is pop them in the dishwasher!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 9

1 cup shredded pepper Jack cheese (4 oz)
4 oz cream cheese, softened
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (1 oz) Old El Paso™ taco seasoning mix
4 boneless skinless chicken breasts (6 to 8 oz each)
2 tablespoons olive oil
3/4 cup shredded mozzarella cheese (3 oz)
1/4 cup sliced green onions (4 medium)
1/4 cup fresh cilantro leaves

Steps:

  • Heat oven to 400°F. Line large, rimmed sheet pan with foil. Place wire rack on top of foil. Spray with cooking spray.
  • In medium bowl, mix pepper Jack cheese, cream cheese, chiles and 1 tablespoon of the taco seasoning mix. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/3 cup cheese mixture into pocket in each chicken breast. Secure with toothpicks.
  • In small bowl, mix remaining taco seasoning mix and the olive oil. Place chicken on rack; brush with oil mixture.
  • Roast uncovered 25 to 30 minutes or until stuffing reaches internal temperature of 160°F. Top chicken breasts with mozzarella cheese; bake 3 to 5 minutes or until cheese is melted. Top each breast with green onions and cilantro.

Nutrition Facts : Calories 560, Carbohydrate 10 g, Cholesterol 175 mg, Fat 3 1/2, Fiber 1 g, Protein 50 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 2 g, TransFat 1 g

ULTIMATE MEXICAN STUFFED CHICKEN



Ultimate Mexican Stuffed Chicken image

I wanted to take the traditional enchilada and twist it up into something different but more delicious, I think you will like it

Provided by WillowRiver

Categories     Chicken Breast

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 boneless skinless chicken breast halves
2 tablespoons butter
3 1/2 cups mozzarella cheese
1 (8 ounce) package taco seasoning
1/2 cup diced onion
1 (8 ounce) can diced tomatoes with green chilies
2 (10 ounce) cans enchilada sauce
1/2 tablespoon chili powder
1/2 tablespoon garlic powder
8 ounces diced olives

Steps:

  • Dethaw chicken breasts if frozen. Preheat oven to 350 F and lightly spray a 13x9 pan with cooking spray or lightly coat with shortening. Place a single breast into a ziplock, do not close. Continuously beat with mallet or rolling pin evenly until chicken breast is about 1/2 inch thick. Do this with every chicken breast.
  • Melt butter, coat both sides of chicken. Shred 1 3/4 cheese and mix with the tomatoes and chilis, 1/2 pkg of taco seasoning,1/4 C onion.
  • Put 1/4 cup of mixture in each breast. Do not overfill. Rolling is easiest if mixture is compact, tuck sides while roling away from you. Place in pan, edges on bottom.
  • Bring Enchilada sauce to a boil, stirring in the chilli powder, garlic, and remaining onion. Pour hot sauce over the breasts. Top with remaining cheese, and olives. Cover with tin foil.

Nutrition Facts : Calories 679.1, Fat 38.6, SaturatedFat 18, Cholesterol 195.3, Sodium 2471.6, Carbohydrate 17.9, Fiber 3.6, Sugar 3.7, Protein 64.5

MEXICAN-STYLE AIR FRYER STUFFED CHICKEN BREASTS



Mexican-Style Air Fryer Stuffed Chicken Breasts image

Vegetables and spices are rolled up in chicken breasts and air fried for a quick and easy dinner perfect for a busy weeknight. Just over 10 minutes in the air fryer gives you juicy, tender chicken breasts filled with spicy veggies. Serve with fresh pico de gallo and tortillas.

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 2

Number Of Ingredients 12

4 extra-long toothpicks
4 teaspoons chili powder, divided
4 teaspoons ground cumin, divided
1 skinless, boneless chicken breast
2 teaspoons chipotle flakes
2 teaspoons Mexican oregano
salt and ground black pepper to taste
½ red bell pepper, sliced into thin strips
½ onion, sliced into thin strips
1 fresh jalapeno pepper, sliced into thin strips
2 teaspoons corn oil
½ lime, juiced

Steps:

  • Place toothpicks in a small bowl and cover with water; let them soak to keep them from burning while cooking.
  • Mix 2 teaspoons chili powder and 2 teaspoons cumin in a shallow dish.
  • Preheat an air fryer to 400 degrees F (200 degrees C).
  • Place chicken breast on a flat work surface. Slice horizontally through the middle. Pound each half using a kitchen mallet or rolling pin until about 1/4-inch thick.
  • Sprinkle each breast half equally with remaining chili powder, remaining cumin, chipotle flakes, oregano, salt, and pepper. Place 1/2 the bell pepper, onion, and jalapeno in the center of 1 breast half. Roll the chicken from the tapered end upward and use 2 toothpicks to secure. Repeat with other breast, spices, and vegetables and secure with remaining toothpicks. Roll each roll-up in the chili-cumin mixture in the shallow dish while drizzling with olive oil until evenly covered.
  • Place roll-ups in the air-fryer basket with the toothpick side facing up. Set timer for 6 minutes.
  • Turn roll-ups over. Continue cooking in the air fryer until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more.
  • Drizzle lime juice evenly on roll-ups before serving.

Nutrition Facts : Calories 185.3 calories, Carbohydrate 15.2 g, Cholesterol 32.3 mg, Fat 8.5 g, Fiber 5.4 g, Protein 14.8 g, SaturatedFat 1.3 g, Sodium 170.8 mg, Sugar 4.7 g

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