Mexican cuisine is celebrated worldwide for its bold and vibrant flavors. From tacos to enchiladas, from guacamole to salsa, Mexican food has an irresistible charm that tantalizes the taste buds. Among the plethora of Mexican dishes, chicken takes center stage in many recipes, offering a versatile canvas for the rich and diverse flavors of the country’s culinary heritage. In this article, we’ll explore 55 mouthwatering Mexican chicken recipes that you simply must try. Whether you’re a seasoned chef or a novice in the kitchen, these recipes are sure to satisfy your craving for authentic Mexican flavors.
Chicken Tacos with Salsa Verde:
Let’s start with a classic favorite. These chicken tacos are made with tender, marinated chicken pieces topped with zesty salsa verde. The combination of flavors and textures makes for a perfect bite every time.
Ingredients:
1 lb boneless chicken thighs
1 cup salsa verde
1/2 cup chopped onions
1/2 cup chopped cilantro
1 tsp cumin powder
1 tsp garlic powder
Salt and pepper to taste
Tortillas for serving
Instructions:
Marinate the chicken in salsa verde, cumin powder, garlic powder, salt, and pepper for at least 30 minutes.
Grill or pan-fry the chicken until fully cooked.
Slice the cooked chicken into thin strips.
Serve the chicken in warm tortillas, topped with chopped onions and cilantro.
Chicken Enchiladas:
Chicken enchiladas are a beloved Mexican comfort food. These rolled tortillas filled with seasoned chicken, smothered in a rich enchilada sauce, and baked to perfection are sure to satisfy your cravings.
Ingredients:
2 cups cooked shredded chicken
1 cup enchilada sauce
1/2 cup diced onions
1/2 cup shredded cheddar cheese
8-10 small tortillas
Sour cream and chopped cilantro for garnish
Instructions:
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the shredded chicken, diced onions, and 1/2 cup of enchilada sauce.
Warm the tortillas in a microwave or on a griddle to make them pliable.
Place a scoop of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a baking dish.
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
Bake for 20-25 minutes or until the cheese is bubbly and golden.
Garnish with sour cream and chopped cilantro before serving.
Chicken Fajitas:
Fajitas are a sizzling sensation that combines marinated chicken with sautéed bell peppers and onions. Serve them with warm tortillas and your favorite toppings for a delightful meal.
Ingredients:
1 lb boneless chicken breasts, sliced into strips
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp fajita seasoning
Tortillas, sour cream, guacamole, and salsa for serving
Instructions:
In a bowl, toss the chicken strips with fajita seasoning and minced garlic. Let it marinate for at least 30 minutes.
Heat olive oil in a skillet over medium-high heat.
Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.
Remove the chicken from the skillet and set aside.
In the same skillet, add more olive oil if needed and sauté the sliced bell peppers and onions until they are tender and slightly caramelized.
Serve the cooked chicken and sautéed vegetables in warm tortillas, with sour cream, guacamole, and salsa on the side.
Chicken Tortilla Soup:
This hearty soup combines tender chunks of chicken with tomatoes, spices, and tortilla strips. It’s comfort food at its finest.
Ingredients:
2 boneless chicken breasts
1 onion, chopped
2 cloves garlic, minced
1 can diced tomatoes
1 can black beans, drained and rinsed
1 can corn kernels, drained
1 tsp cumin
1 tsp chili powder
6 cups chicken broth
Salt and pepper to taste
Tortilla strips, avocado, and shredded cheese for garnish
Instructions:
In a large pot, sauté the chopped onion and minced garlic until translucent.
Add the diced chicken breasts and cook until they are no longer pink.
Stir in the diced tomatoes, black beans, corn, cumin, and chili powder.
Pour in the chicken broth and bring the soup to a boil. Reduce heat and simmer for 20-30 minutes.
Season the soup with salt and pepper to taste.
Serve hot, garnished with tortilla strips, sliced avocado, and shredded cheese.
Chicken Mole:
Mole is a rich and complex Mexican sauce made from various ingredients, including chocolate. It pairs wonderfully with chicken to create a dish that’s a true Mexican delicacy.
Ingredients:
4 chicken leg quarters
2 dried ancho chilies
2 dried pasilla chilies
2 dried guajillo chilies
1/4 cup sesame seeds
1/4 cup almonds
1/4 cup raisins
2 cloves garlic, minced
1 onion, chopped
2 tomatoes, chopped
1/4 cup dark chocolate, chopped
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp cloves
Salt and pepper to taste
2 tbsp vegetable oil
Rice for serving
Instructions:
Toast the dried chilies in a dry skillet until fragrant. Remove seeds and stems.
In the same skillet, toast the sesame seeds, almonds, and raisins until lightly browned. Remove and set aside.
Heat vegetable oil in the skillet and sauté the minced garlic, chopped onion, and tomatoes until soft.
In a blender, combine the toasted chilies, sesame seeds, almonds, raisins, garlic, onion, tomatoes, chocolate, cinnamon, cumin, cloves, salt, and pepper. Blend until smooth, adding water if needed to achieve a thick, smooth consistency.
Season the chicken leg quarters with salt and pepper and sear them in a separate skillet until browned.
Pour the mole sauce over the chicken and simmer on low heat for about 30 minutes or until the chicken is cooked through.
Serve the chicken mole over rice, garnished with sesame seeds and chopped cilantro.
Chicken Quesadillas:
Quesadillas are a quick and delicious way to enjoy Mexican flavors. They can be filled with a variety of ingredients, but chicken and cheese are a classic combination.
Ingredients:
2 cups cooked shredded chicken
2 cups shredded cheddar cheese
4 large flour tortillas
1/2 cup diced tomatoes
1/4 cup diced green onions
1/4 cup chopped cilantro
Sour cream and salsa for dipping
Instructions:
Place a tortilla in a heated skillet over medium heat.
Sprinkle a layer of shredded cheddar cheese on one half of the tortilla.
Add a portion of shredded chicken, diced tomatoes, green onions, and cilantro on top of the cheese.
Fold the other half of the tortilla over the filling to create a half-moon shape.
Cook until the tortilla is golden brown and crispy on both sides, flipping as needed.
Remove from the skillet, let it cool slightly, and then cut into wedges.
Serve with sour cream and salsa for dipping.
Chicken Tamales:
Tamales are a traditional Mexican dish made with masa (corn dough) and various fillings, including chicken. They are wrapped in corn husks and steamed to perfection.
Ingredients:
2 cups masa harina (corn flour)
1 1/2 cups chicken broth
1/2 cup vegetable oil
1 tsp baking powder
1 tsp salt
2 cups cooked shredded chicken
1 cup red or green salsa
Corn husks, soaked in warm water
Sour cream and chopped fresh cilantro for garnish
Instructions:
In a large mixing bowl, combine the masa harina, chicken broth, vegetable oil, baking powder, and salt. Mix until a soft dough forms.
Take a soaked corn husk and spread a thin layer of masa dough on it, leaving a border around the edges.
Place a spoonful of shredded chicken and a spoonful of salsa in the center of the masa dough.
Fold the sides of the corn husk over the filling and roll it up, securing the ends with kitchen twine.
Repeat the process with the remaining husks, dough, and filling.
Arrange the tamales upright in a steamer and steam for 1-1.5 hours, or until the masa is cooked and firm.
Serve the tamales hot, garnished with sour cream and chopped cilantro.
Chicken Pozole:
Pozole is a hearty Mexican soup made with hominy (dried corn kernels treated with an alkali), chicken, and a flavorful broth. It’s often served with various toppings, allowing you to customize it to your liking.
Ingredients:
2 boneless chicken breasts
2 cans hominy, drained and rinsed
1 onion, chopped
2 cloves garlic, minced
1 tsp dried oregano
1 tsp ground cumin
1 tsp chili powder
6 cups chicken broth
Salt and pepper to taste
Toppings: shredded cabbage, chopped radishes, sliced avocado, lime wedges, and hot sauce
Instructions:
In a large pot, sauté the chopped onion and minced garlic until translucent.
Add the chicken breasts, hominy, dried oregano, ground cumin, and chili powder.
Pour in the chicken broth and bring the soup to a boil. Reduce heat and simmer for 20-30 minutes or until the chicken is cooked through.
Remove the chicken breasts from the soup, shred them, and return the shredded chicken to the pot.
Season the soup with salt and pepper to taste.
Serve the pozole hot, with shredded cabbage, chopped radishes, sliced avocado, lime wedges, and hot sauce on the side for toppings.
Chicken Tinga Tostadas:
Tinga is a flavorful tomato and chipotle sauce that pairs perfectly with shredded chicken. Top crispy tostadas with this spicy chicken mixture for a delightful appetizer or main course.
Ingredients:
2 cups cooked shredded chicken
1 onion, chopped
2 cloves garlic, minced
1 can diced tomatoes
2-3 chipotle peppers in adobo sauce, chopped
1 tsp dried oregano
Salt and pepper to taste
Tostada shells
Shredded lettuce, crumbled queso fresco, and sour cream for garnish
Instructions:
In a skillet, sauté the chopped onion and minced garlic until softened.
Add the diced tomatoes, chopped chipotle peppers, dried oregano, salt, and pepper.
Cook for a few minutes until the flavors meld together.
Stir in the shredded chicken and simmer for an additional 10-15 minutes.
Spoon the chicken tinga mixture onto tostada shells.
Garnish with shredded lettuce, crumbled queso fresco, and a dollop of sour cream.
Chicken Guacamole Salad:
This refreshing salad combines tender chicken with creamy guacamole for a satisfying and healthy meal.
Ingredients:
2 boneless chicken breasts
1 tsp chili powder
1 tsp cumin
Salt and pepper to taste
4 cups mixed salad greens
2 ripe avocados, mashed
1 tomato, diced
1/4 cup chopped red onion
1/4 cup chopped cilantro
Juice of 1 lime
Olive oil for drizzling
Instructions:
Season the chicken breasts with chili powder, cumin, salt, and pepper.
Grill or pan-fry the chicken until fully cooked, then slice into strips.
In a bowl, combine the mashed avocados, diced tomato, chopped red onion, chopped cilantro, lime juice, and a drizzle of olive oil.
Arrange the mixed salad greens on a serving platter.
Top the greens with the sliced chicken and a generous spoonful of guacamole.
Serve immediately, with additional lime wedges for squeezing over the salad.
Chicken Chiles Rellenos:
Chiles Rellenos are poblano peppers stuffed with various fillings, including chicken. They are coated in a light batter and fried to perfection, then smothered in a flavorful tomato sauce.
Ingredients:
4 poblano peppers
2 cups cooked shredded chicken
1 cup shredded cheddar cheese
1/2 cup diced onion
2 cloves garlic, minced
1 can diced tomatoes
1 tsp cumin
1 tsp dried oregano
Salt and pepper to taste
Vegetable oil for frying
Flour and egg for batter
Instructions:
Roast the poblano peppers over an open flame or in the oven until the skins are charred and blistered.
Place the roasted peppers in a plastic bag and let them steam for 10 minutes. This will make it easier to peel off the skins.
Carefully peel the skins off the peppers, then make a small slit down the side of each one and remove the seeds.
In a skillet, sauté the diced onion and minced garlic until translucent.
Add the cooked shredded chicken, shredded cheddar cheese, cumin, dried oregano, salt, and pepper. Mix until the cheese is melted and the filling is well combined.
Stuff each poblano pepper with the chicken and cheese mixture.
