Cooking Mexican Chicken 

Cooking Mexican chicken is not just popular in Mexico but in many other countries of the world. The wonderful flavors of the Mexican cuisine are a big craving here in the United States. I love the great spices, the peppers and all the cheesiness of the dishes. Who doesn’t?

The chicken burrito recipe is a good one when cooking Mexican chicken. This is usually a wheat flour tortilla filled with a combination of ingredients like rice, beans, meats, salsa, cheese, sour cream and guacamole. Here in the United States we really stuff them full!

When cooking Mexican chicken, enchilada recipes are another group of flavorful recipes. These are made with corn tortillas and are filled with a variety of meats, beans, potatoes, various vegetables and cheese. Enchiladas were originally a street food when they were only tortillas dipped in salsa and had no fillings.

I love my chicken fajita recipe when cooking Mexican chicken; this is one that I order out when eating in a restaurant. This dish is served usually with a variety of meats cooked with onions and green peppers; on the side you will get salsa, sour cream, lettuce and guacamole. Even though the fajita is known for the flank steak which is typically served with them, I like a combination of chicken and shrimp.

I usually serve chicken quesadilla recipes as appetizers. The original recipe out of Mexico is said to have been made with a tortilla filled and folded in half; then they would be cut in wedges. When I am cooking Mexican chicken to make these, I spread the fillings over one tortilla and top with another. After placing in the oven (or more often I use the griddle) the cheese melts. I then cut each into 4 to 6 wedges to serve. Besides cheese, I usually add a combination of cooked ground chicken, onions, mushrooms and black olives and serve with salsa.

The very first thing that I learned when cooking Mexican chicken was a chicken taco recipe. These are so easy to make and your family will love them. I always prepared the ingredients in bowls and let my family make their own tacos. Although I do like the soft taco shells, many love the crisp ones and they are so easy for the kids to fill their own. Fillings can be chicken or other meats, onions, cheese, sour cream and salsa.

The chipotle chicken recipe has great flavor. The word chipotle comes from the use of smoked peppers. They are actually jalapenos that have been ripened and smoked dried. They are relatively small chilies and have a tough, leathery, wrinkled, light brown skin. Chipotles are extremely hot and have a fruity smoky flavor. A combination of ingredients including these chipotle chilies are used to marinate chicken producing a delicious piece of chicken.

When cooking Mexican chicken soup recipes you will find ones like the tortilla soup recipe and taco soup recipe. These include most of the same ingredients as the taco and tortilla recipes; chicken, chopped tomatoes, onions, green chilies, black olives, beans and other vegetables in a nice hot broth; usually chicken broth. The soup can be topped with raw onions, avocado pieces, grated cheese and sour cream to serve.

CHICKEN MOLE RECIPE When cooking Mexican chicken you will find this chicken mole recipe to be very popular.

  • 1 Teaspoon olive oil
  • 2 Green onions finely chopped
  • 1 Clove minced garlic
  • 1 Teaspoon cocoa powder
  • 1 ½ Teaspoons chili powder
  • ½ Teaspoon ground cumin
  • ¼ Teaspoon salt
  • 1 Can tomato sauce (8 ounces)
  • 1 Tablespoon raisins
  • 1 Tablespoon slivered almonds
  • ¼ Cup water
  • 2 Tablespoons minced cilantro
  • 4 Boneless skinless chicken thighs

Preheat oven to 400F degrees.
Heat oil in skillet over medium heat; add green onions and garlic and sauté 2 minutes.
Stir in cocoa powder, chili powder, cumin and salt; cook for 1 minute.
Stir in tomato sauce, raisins and almonds.
Lower heat and simmer uncovered for 8 minutes or until flavors have blended and sauce thickens.
Transfer mixture to food processor; add cilantro and water and process until smooth.
Place chicken in lightly greased 9 X 13 inch baking pan and bake for 10 minutes.
Spoon about 2 tablespoons sauce over each chicken piece and bake 10 minutes longer or until juices run clear and chicken is tender.
Serve with remaining sauce.

HOW TO COOK MEXICAN CHICKEN ENCHILADA RECIPE Everyone loves chicken enchiladas when cooking Mexican chicken.

cooking mexican chicken enchilada recipeHow to Cook Mexican Chicken Enchilada Recipe
  • 1 Cup sour cream
  • 1 Jar (15 ounces) green salsa
  • 10 Tortillas (8 inch each) corn or flour
  • 2 ½ Cups shredded cooked chicken
  • 1 Cup shredded Cheddar or Monterey Jack cheese

Preheat oven to 350F degrees.
Combine and mix sour cream and salsa in ungreased pie plate.
Dip each tortilla into salsa mixture to coat both sides.
Spoon ¼ cup chicken down center of each tortilla; roll tortilla around chicken.
Place seam side down in ungreased rectangular 9 X 13 inch baking dish.
Pour remaining sauce over enchiladas; sprinkle with cheese.
Bake uncovered about 15 minutes or until cheese melts; serve with additional green salsa.   


When I first began cooking Mexican chicken, this chicken taco recipe was my first recipe.

  • 1 ½ Pounds diced or ground chicken
  • Olive oil
  • 1 Can diced tomatoes and green chilies
  • ½ Cup water
  • 1 Package taco seasoning
  • 1 Package soft taco shells
  • 1 Cup shredded cheese

In large skillet brown chicken in olive oil.
Add tomatoes and green chilies with the juice and water.
Stir in taco seasoning; cook and stir until mixture is thickened and water is cooked off.
Spoon equal amount of mixture into each soft taco shell and place in lightly greased baking pan.
Bake in preheated oven at 350F degrees about 20 minutes or until shells begin to turn golden brown.
Top with cheese and serve hot.


If your new to cooking Mexican chicken, you will find many delicious soup recipes like this chicken tortilla soup.

  • 2 Cans chicken broth
  • 2 Cups diced cooked chicken
  • 1 Can (4 ounces) green chilies
  • 1 Can corn drained (15 ounces)
  • 1 Can cream of chicken soup (10 ¾ ounces)
  • ½ Teaspoon ground cumin
  • 2 Teaspoons fresh chopped cilantro
  • 1 Tablespoon fresh lime juice
  • Condiments: Taco chips, shredded cheese, diced tomatoes, diced avocado, sliced green onions, sliced black olives, sour cream, hot sauce

Bring broth to a boil and add all ingredients except for condiments.
Simmer a few minutes to blend flavors; ladle into bowls.
Pass bowls of condiments around table for each diner.

CHICKEN BURRITO RECIPE Chicken burritos are always a favorite when cooking Mexican chicken.

How to cook a Chicken burrito recipeHow to Cook a Chicken Burrito Recipe
  • Vegetable oil
  • 1 ½ Pounds diced chicken meat
  • 1 Cup chopped onions
  • 2 Cloves minced garlic
  • 1 Can (15 ½ ounces) refried beans
  • ½ Cup shredded Cheddar cheese
  • 1 Can (4 ounces) diced green chilies

In large skillet cook chicken in hot oil over medium high heat until browned.
Add onion, garlic, ½ teaspoon salt and 1 ½ cups water.
Heat to boiling; reduce heat to low and simmer until chicken is tender.

About 5 minutes before chicken is done, in saucepan heat 1 tablespoon oil over medium heat.
Add refried beans and cheese; stir until hot and cheese melts.
When chicken is done add green chilies; cook until all liquid has evaporated.
Spread about 2 tablespoons of bean mixture in thin layer in center of each tortilla.
Spoon about 2 tablespoons meat mixture; fold tortilla over filling and eat like sandwich.
Serve with Salsa.

How to Make Homemade Tortilla Recipe:

Tortillas are an essential side item when cooking Mexican chicken.

  • 2 Teaspoons salt
  • 1 Cup of warm water
  • 4 ½ Cups flour
  • ½ Cup shortening

In bowl combine and mix flour with 2 teaspoons salt; cut in shortening until blended.

Add 1 cup warm water and mix well.

On floured surface knead until smooth about 3 minutes adding more water if needed.

Divide dough into 10 parts; cover.

On floured surface roll each piece one at a time to 10 inch circle.

In ungreased skillet over medium high heat, cook tortilla 1 minute until brown specks appear.

After 1 minute turn tortilla over and cook for 30 seconds.

Remove from heat and place between layers of foil to keep warm; repeat process to cook others.

NOTE: If tortillas are made ahead of time and refrigerated, they need to be reheated to roll them.


This is the most popular recipe for restaurants cooking Mexican chicken.

  • 1 ½ Pounds chicken breast cut in strips
  • 1 ½ Cups prepared guacamole
  • 2 Tablespoons vegetable oil
  • 2 large sliced onions
  • 2 Medium green bell peppers cut in strips
  • 1 Cup picante sauce
  • 1 Cup shredded Cheddar cheese
  • 1 Cup sour cream
  • 12 Floured tortillas (8 inches)
  • Fajita marinade (recipe below)

Prepare marinade; add chicken to marinade and turn to coat.
Cover chicken and place in refrigerator for 1 hour
Remove chicken from marinade and place on broiler rack about 6 inches from heat turning once.
Broil chicken until well done but not dry brushing with marinade a couple of times.
Heat oil in large skillet; add onions and bell peppers stirring and cooking about 8 minutes.
For each fajita, put chicken, onion mixture, picante sauce, cheese, guacamole and sour cream on tortilla.
Fold tortilla over filling from bottom and overlapping right side over left side.

Fajita Marinade:

  • ¼ Cup oil
  • ¼ Cup red wine vinegar
  • 1 Teaspoon sugar
  • 1 Teaspoon dried oregano
  • 1 Teaspoon chili powder
  • ½ Teaspoon garlic powder
  • ½ Teaspoon salt
  • ¼ Teaspoon pepper

Combine and mix all ingredients in shallow bowl.


  • 2 Cups shredded Cheddar cheese
  • 8 Flour tortillas
  • 1/3 Cup salsa
  • ¼ Cup sliced ripe olives
  • 2 Tablespoons canned green chilies
  • 1 Pound diced cooked chicken
  • Chopped fresh cilantro

Preheat oven to 350F degrees.
Sprinkle ½ cup of the cheese evenly over each of 4 tortillas.
Combine remaining ingredients; divide evenly among tortillas on top of cheese.
Place remaining flour tortillas on top of filling.
Place on ungreased baking sheet and bake 5 minutes or until cheese melts.
Cut in wedges to serve; serve with additional salsa.


  • Cooking oil
  • 1 Pound ground chicken
  • 1 Can (4 ounces) green chilies
  • 1 Medium chopped onion
  • 1 Can pinto beans not drained
  • 1 Can kidney beans not drained
  • 1 Can hominy not drained
  • 3 Cans stewed tomatoes
  • 1 Package taco seasoning
  • 1 Package Ranch dressing mix
  • 1 ½ Cups water

Combine chicken, chilies and onion in large pot with a little oil and cook until chicken is done.
Add remaining ingredients; bring to a boil, reduce heat and simmer for one hour.
Serve with grated cheese and tortilla chips.


  • 4 Ounces chipotle chilies
  • 3 Cloves chopped garlic
  • 1/8 Teaspoon dried marjoram
  • 1/8 Teaspoon dried thyme
  • Pinch of cumin seeds
  • ½ Bay leaf crushed in fine pieces
  • 4 Tablespoons olive oil
  • 2 Tablespoons white vinegar
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons packed brown sugar
  • 1 ½ Teaspoons sea salt
  • ¼ Cup water

Rinse chipotles and drain; pierce each all the way through with a sharp knife.
Place in a nonreactive saucepan, cover with water, cover with lid and simmer 30 to 40 minutes.
Drain chipotles, remove stems and wipe off any seeds on outside.
Place chipotles in blender; add water, garlic, marjoram, thyme, cumin seeds, bay leaf; blend until well.
Heat oil in shallow skillet; add blended ingredients; cook over high heat stirring for 2 minutes.
Blend in vinegars, brown sugar and salt.
NOTE: This can be made ahead of time and stored in refrigerator for 2 weeks.

Spread over chicken pieces, cover and let set 1 hour to marinate. Place chicken on lightly oiled baking sheet and bake at 350F degrees until done. If you prefer you can also cook the chicken in a skillet.