Best Smothered Mexican Chicken Recipes

MEXICAN SMOTHERED CHICKEN THIGHS

Mexican Smothered Chicken Thighs image

Chicken thighs are a juicier, less expensive alternative to boneless, skinless chicken breasts. They're used to perfection in this Mexican-inspired dish. -Jeanne Trudell, Del Norte, Colorado

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour
1 tablespoon seasoned salt
1 teaspoon salt
1 teaspoon pepper
3/4 cup 2% milk
8 bone-in chicken thighs (about 3 pounds), skin removed
3 tablespoons olive oil
1 medium onion, chopped
2 jalapeno peppers, seeded and chopped
2 cans (8 ounces each) tomato sauce
1 cup water
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons ground cumin

Steps:

In a shallow bowl, combine the flour, seasoned salt, salt and pepper. Place milk in a separate shallow bowl. Coat chicken with flour mixture, then dip in milk and coat again with flour mixture., In a large skillet, brown chicken in oil in batches. Transfer to a greased 13x9-in. baking dish. , In the same skillet, saute onion and jalapenos until tender. Add the tomato sauce, water and spices. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened, stirring occasionally. Pour over chicken., Cover and bake at 350° for 30-35 minutes or until a thermometer reads 170°-175°. Freeze option: Place cooled chicken with sauce in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered skillet, gently stirring; add a little broth or water if necessary.

Nutrition Facts : Calories 301 calories, Fat 15g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 802mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 27g protein.

SMOTHERED MEXICAN CHICKEN

Smothered Mexican Chicken image

This super easy smothered Mexican chicken takes minutes to throw together and bakes up in 35 minutes!

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

3 chicken breasts, cut in half length-wise
1 14-ounce can fire-roasted diced tomatoes
1 - 3 ounce can diced green chiles
1 14-ounce can black beans, drained and rinsed
1 1/2 teaspoons chili powder
1 teaspoon dried oregano
1/4 teaspoon ground coriander
1/2 teaspoons ground cumin
1/2 teaspoon salt
1 cup shredded co-jack cheese
Avocado and sour cream for garnish

Steps:

Preheat oven to 350 degrees. Grease a rectangular baking dish with non-stick cooking spray.
In a bowl combine, tomatoes, chiles, black beans, chili powder, oregano, coriander, cumin and salt.
Spread half of the mixture on the bottom of the greased pan. Place the chicken breasts on top. Season chicken with salt and pepper. Spoon the remaining tomato and black bean mixture on top.
Sprinkle with cheese. Cover with foil and bake until chicken is cooked through and cheese is melted, about 30-35 minutes.
Serve with sliced avocado and sour cream.