Best Texicali Chicken Recipes

MEXICALI CHICKEN

Mexicali Chicken image

This recipe has been a family favorite for many years. It's great served with Spanish rice and refried beans. Cilantro may be added to the salsa, if desired. -Avanell Hewitt, North Richland Hills, Texas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 medium tomato, finely chopped
1 small onion, finely chopped
2 jalapeno peppers, seeded and chopped
2 tablespoons lime juice
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
1 to 2 teaspoons reduced-sodium taco seasoning
4 bacon strips, halved
4 slices reduced-fat provolone cheese
1 medium lime, cut into four wedges

Steps:

In a small bowl, combine the tomato, onion, jalapenos, lime juice, garlic, salt and pepper. Chill until serving., Sprinkle chicken with taco seasoning; set aside. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain., If grilling the chicken, moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 165°., Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top.

Nutrition Facts : Calories 227 calories, Fat 9g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 532mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

MEXICALI CHICKEN SKILLET

Mexicali Chicken Skillet image

This is a recipe that I found on ChefMD. A quick & easy stove top chicken recipe. I served this with oven roasted potatoes and asparagus.

Provided by LARavenscroft

Categories Chicken Thigh & Leg

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 1/2 lbs chicken thighs, skinless, bone-in (about 8 thighs)
1 1/2 cups salsa (use your favorite salsa)
2 green onions, thinly sliced
lime wedge (optional)

Steps:

Combine cumin, oregano, salt and cayenne pepper.
Rub mixture over meaty sides of chicken.
Heat a large nonstick skillet over medium-high heat until hot.
Coat with cooking spray.
Add chicken to skillet, seasoned side down.
Cook 5 minutes or until beginning to brown.
Add salsa to skillet.
Turn chicken over and cover skillet.
Reduce heat to medium-low and simmer 15 to 20 minutes or until chicken is cooked through.
Transfer to serving plates and garnish with green onions and serve with lime wedges if desired.

MEXICALI CHICKEN

Mexicali Chicken image

Provided by Food Network

Time 30m

Yield 4

Number Of Ingredients 4

Ingredients

1 Tbsp. Mrs. Dash® Extra Spicy Seasoning Blend, divided
1 Tbsp. olive oil
4 (5 Oz.) boneless, skinless chicken breast halves
lime or lemon wedges

Steps:

1. Preheat oven to 375 degrees F. Brush chicken with olive oil and sprinkle with half of the Mrs. Dash® Extra Spicy Seasoning Blend. Arrange in a baking dish.
2. Bake 15 minutes. Turn chicken pieces over and sprinkle with remaining Mrs. Dash® Extra Spicy Seasoning Blend. Bake an additional 10-15 minutes or until cooked through.
3. Serve with lime or lemon wedges if desired.

IMPOSSIBLY EASY MEXICALI CHICKEN PIE

Impossibly Easy Mexicali Chicken Pie image

Honorable Mention Bisquick® Recipe Contest 2010! Mix up Mexican fixin's with chicken to create a fiesta of flavors. Recipe submitted by Jackie Colwell.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 14

Ingredients

1 cup chopped or shredded cooked chicken
1 cup frozen corn (from 12-oz bag)
1 can (2 1/4 oz) sliced ripe olives, drained
1 small onion, chopped (1/4 cup)
1 tablespoon Old El Paso™ chopped green chiles (from 4.5-oz can)
2 cups shredded Monterey Jack cheese (8 oz)
1/2 cup Original Bisquick™ mix
2 eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Old El Paso™ Thick 'n Chunky salsa (from 16-oz jar)
1/2 cup guacamole
1/2 cup sour cream

Steps:

Heat oven to 400°F. Spray 9-inch glass pie plate or 8-inch square (2-quart) glass baking dish with cooking spray.
In large bowl, mix chicken, corn, olives, onion, chiles and cheese. Spoon into pie plate. In medium bowl, mix Bisquick mix, eggs, milk, salt and pepper with whisk until tiny lumps remain. Pour evenly over chicken mixture.
Bake 28 to 30 minutes or until knife inserted in center comes out clean. Serve with salsa, guacamole and sour cream.

Nutrition Facts : Calories 380, Carbohydrate 20 g, Cholesterol 135 mg, Fat 2, Fiber 2 g, Protein 21 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 6 g, TransFat 1 g

CROCK POT MEXICALI CHICKEN

Crock Pot Mexicali Chicken image

A good chicken Crock Pot recipe is essential in a recipe box and this is one of the easiest. Six ingredients and you have a delicious shredded chicken that can be used for tacos, served over rice, or just eat it alone (it's that hearty). The chicken just falls apart after being slow cooked. It reminds us of chicken tortilla soup....

Provided by Barbara Perkins

Categories Chicken

Time 3h15m

Number Of Ingredients 6

Ingredients

3-4 boneless skinless chicken breasts
cumin (optional)
1 can(s) whole kernel corn (15 oz)
1 can(s) black beans (15 oz)
1 jar(s) thick & chunky salsa (16 oz)
1 pkg shredded cheese (8 oz)

Steps:

1. Spray the Crock Pot with non-stick cooking spray.
2. Put in the chicken breasts.
3. Sprinkle with cumin (if desired).
4. Drain the corn and black beans. Add to Crock Pot.
5. Add the salsa to the Crock Pot.
6. Cook on low for 6-8 hours, or on high for 2-3 hours until chicken is tender.
7. Top with cheese and cook for about 20 minutes longer until the cheese is melted.