Mexican Chicken Recipe

Name: Mexican Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large skinless, boneless chicken breast halves; 2 Tbsp. all-purpose flour; 2 Tbsp. salad oil; 1 tsp. salt; 1/2 tsp. ground cumin; 1/4 tsp. ground red pepper; 1/2 c. milk; 1 (11 oz.) can whole kernel corn, drained; 1/4 lb. Monterey Jack cheese, shredded (1 c.); 1 (8 oz.) can kidney beans, drained; 1 c. loosely packed thinly sliced iceberg lettuce; 1 small tomato, diced; 6 (7-inch) flour tortillas, warmed (optional)

Servings: persons

4 large skinless, boneless chicken breast halves
2 Tbsp. all-purpose flour
2 Tbsp. salad oil
1 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. ground red pepper
1/2 c. milk
1 (11 oz.) can whole kernel corn, drained
1/4 lb. Monterey Jack cheese, shredded (1 c.)
1 (8 oz.) can kidney beans, drained
1 c. loosely packed thinly sliced iceberg lettuce
1 small tomato, diced
6 (7-inch) flour tortillas, warmed (optional)

1
About 30 minutes before serving, cut chicken into 1 1/2-inch chunks.
2
In medium bowl, toss chicken with flour until well coated.
3
In 10-inch skillet over medium-high heat, in hot salad oil, cook chicken, salt, ground cumin and ground red pepper until chicken loses its pink color.
4
Add milk.
5
Over high heat, cook, stirring until mixture boils and thickens slightly. Stir in corn and shredded cheese.
6
Heat through. Remove skillet from heat. Top center of chicken mixture with kidney beans. Sprinkle lettuce and tomato around edge of skillet.
7
Serve with warm flour tortillas, if you like.

1004

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 large skinless, boneless chicken breast halves, 2 Tbsp. all-purpose flour, 2 Tbsp. salad oil, 1 tsp. salt, and more.

Yes, Mexican Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chicken

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