Best Southwestern Baked Chicken Recipes

BAKED SOUTHWESTERN CHICKEN EGG ROLLS WITH AVOCADO RANCH DIPPING SAUCE RECIPE - (4.5/5)

Baked Southwestern Chicken Egg Rolls with Avocado Ranch Dipping Sauce Recipe - (4.5/5) image

Provided by á-25138

Number Of Ingredients 22

Ingredients

EGG ROLLS:
2 chicken breasts, shredded
2 cups frozen corn, thawed
1 (15 ounce) can black beans, rinsed and drained
1 (9 ounce) package spinach, frozen chopped, thawed and drained
2 cups cheddar cheese, shredded (could use Mexican too)
1 (7 ounce) can diced green chiles, drained
4 green onions, finely chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 package egg roll or wonton wrappers
AVOCADO RANCH DRESSING:
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons buttermilk
1/2 tablespoon olive oil
1/2 tablespoon lemon juice
1/2 green onion, chopped
1/4 teaspoon salt
1 avocado, peeled and pitted

Steps:

For egg rolls: Preheat oven to 425 degrees F. Prepare baking sheets with cooking spray. In a large bowl mix together chicken, corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it's slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling. Place on baking sheet, not allowing egg rolls to touch. Lightly spray the tops of the egg rolls with cooking spray and bake for 7 minutes. Turn the egg rolls over and bake on the other side for an additional 7 minutes. For avocado ranch: Place all ingredients in a blender and pulse until smooth. Use immediately.

SOUTHWESTERN BAKED CHICKEN

Southwestern Baked Chicken image

I don't remember where I got this recipe, but I've had for at least 10 years and it's still one of our favorites. The boys actually request this chicken. Cooking time includes marinade time.

Provided by HeatherN

Categories Chicken Breast

Time 2h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb chicken breast
1/4 cup fresh lemon juice
1 garlic clove, minced
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon cumin
pepper
3 tablespoons flour
1/4 cup cornmeal
1/2 teaspoon paprika
2 tablespoons butter

Steps:

In a large sized zip lock bag, combine marinade ingredients, shake to mix well. Add the chicken and turn to coat on all sides. Refrigerate for at least one hour (the longer the better.).
Preheat oven to 375. Lightly oil a shallow baking dish large enough to hold the chicken in a single layer.
On a piece of waxed paper, combine the flour, cornmeal and paprika.
Remove the chicken from the marinade and pat dry with paper towels. Roll in the cornmeal mixture, coating on all sides. Place in the prepared baking dish and dot with bits of butter.
Bake for 30-40 minutes or until juices run clear.

Nutrition Facts : Calories 303.8, Fat 16.8, SaturatedFat 6.7, Cholesterol 87.9, Sodium 703.9, Carbohydrate 12.5, Fiber 1.1, Sugar 0.5, Protein 25.2

SOUTHWESTERN BAKED CHICKEN AND ZUCCHINI

Southwestern Baked Chicken and Zucchini image

This is a very good TexMex entree I got from an online magazine. Just add a side dish and you've got a meal.

Provided by Roo1979

Categories Chicken Breast

Time 1h20m

Yield 2-4 serving(s)

Number Of Ingredients 6

Ingredients

4 chicken breasts
southwest seasoning (Emeril's is a good brand)
1 1/2 cups enchilada sauce, divided
3 green onions, chopped
3 tablespoons chopped green chilies
2 medium zucchini, unpeeled

Steps:

Preheat oven to 350 deg.
Slice zucchinis and then halve the slices. Put in a 9X13 baking dish. Add 1 cup enchilada sauce and make sure all zucchini is coated.
Lay chicken breasts on top of zucchini bed. Season with southwestern seasoning.
Sprinkle green chilis on top of chicken breasts.
Drizzle remaining 1/2 cup enchilada sauce over chicken breasts.
Sprinkle green onions on top of chicken breasts.
Bake for one hour or until chicken is tender and juices are no longer pink.

Nutrition Facts : Calories 557.7, Fat 27.9, SaturatedFat 7.8, Cholesterol 185.6, Sodium 503, Carbohydrate 11.6, Fiber 3.3, Sugar 5.1, Protein 63.7

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