Best Ultimate Mexican Stuffed Chicken Recipes

MEXICAN STUFFED CHICKEN

Steps:

• Preheat Oven to 350° F. / 175° C. In a food processor, pulse the taco shells into a fine crumb. Place in a shallow dish and set aside.
• Butterfly each chicken breast open, cover in plastic wrap and pound thin. Season both sides with salt and pepper and spread 1/4 cup refried beans over the cut side of each breast. Layer 1/3 cup cheese on top of the beans and spoon a tablespoon of the drained green chilies on top of each.
• Roll each chicken breast tightly away from you and secure with 2-3 toothpicks. Bread the prepared chicken in the taco crumbs, pressing evenly on all sides. Place chicken on a baking rack placed over a sheet pan and bake for 35 - 45 minutes or until the chicken reaches an internal temperature of 165° F. / 74° C. Allow to rest 5 to 10 minutes before serving.

STUFFED MEXICAN CHICKEN

Steps:

• Preheat oven to 350 F.
• Combine bread crumb ingredients in a ziplock bag.
• Dip chicken breast into melted butter then shake in bread crumb mixture.
• Lay chicken pieces flat and put cheese and chopped jalapeno slices on top.
• Fold and fasten with toothpick.
• Place in 13x9 inch baking dish.
• Bake, uncovered for 40 minutes.

MEXICAN STUFFED CHICKEN BREASTS

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.

MEXICAN STUFFED CHICKEN

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 CHICKEN & STUFFING

Steps:

• Preheat oven to 350 degrees (f).
• Mix water and margarine in 13x9 baking dish until margarine is melted.
• Stir in the stuffing mix and 1/4 cup of the salsa.
• Arrange chicken over stuffing mix.
• Pour remaining salsa over chicken.
• Bake, covered, for 30 minutes, or until chicken is thoroughly cooked.
• Sprinkle cheese over top and bake uncovered an additional 5 minutes, or until cheese is melted.

MEXICAN CHICKEN STUFFED SHELLS RECIPE - (4.2/5)

Steps:

• Cook pasta shells in well salted, boiling water until al dente. If you cook them too long, they will be difficult to stuff, plus they will have additional cooking time, once they are stuffed. Drain the pasta and set aside while you make the filling. Cook, drain and dice enough chicken breast to make 4 cups. I always have homemade chicken stock and pre-cooked diced chicken bagged in my freezer. You could use canned chicken broth if you prefer. To make the filling, mix diced chicken, drained black beans, green onions, diced peppers, and cumin in a large mixing bowl. Thoroughly incorporate all the ingredients. In a separate bowl, mix the cream cheese, chicken stock and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well. (If you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave.) Spread 3/4 cup picante sauce in the bottom of a large baking dish. (I used one 13x18x2-inch dish, but two 9×13-inch dishes should also work.) Reserve the final 1/4 cup for later. Using a spoon, or your fingers, fill each of your cooked and cooled pasta shells, setting them into the picante covered pan. Continue until all shells are filled and arranged in the pan. When the pan is full, drizzle the shells with the remaining 1/4 cup of picante and then sprinkle with the shredded cheddar cheese. Cover the baking pan tightly with foil and bake at 350°F for about 30 minutes or until hot and bubbly.

MEXICAN-STYLE AIR FRYER STUFFED CHICKEN BREASTS

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.

FAJITA-STUFFED CHICKEN RECIPE BY TASTY

Steps:

• Heat the canola oil (for the veggies) in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized.
• Transfer the cooked veggies to a bowl. In the same bowl, mix in the cream cheese, cheddar, and pepper jack, stirring until evenly incorporated. Set aside.
• In a separate bowl, combine the chicken with the salt, chili powder, cumin, and garlic powder, evenly distributing the spices over the chicken.
• On a cutting board, slice a pocket in the chicken horizontally.
• Fill the pocket with a heaping spoonful of the veggie mixture. Press the edges of the chicken together to seal in the filling. Repeat with the remaining chicken.
• Heat the canola oil in a pan over medium heat. Cook the stuffed chicken for five minutes on each side, until cheese is melted and chicken is cooked through.
• Serve with salsa, sour cream, and guacamole!
• Enjoy!

ULTIMATE MEXICAN STUFFED CHICKEN

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.