885 chicken con con recipes

A hearty and warm choice for those cold winter nights.

Mesquite grilled chicken marinated in cumin, lime juice, garlic, and olive oil, served with a roasted corn and black bean relish with cilantro. A Southwestern grilled chicken dinner with smoky depth.

Foil-packet chicken breast dinner with corn, green beans, and onions in a Parmesan-garlic seasoning. Easy grill or oven meal with minimal cleanup.

Authentic enchiladas verdes with poached shredded chicken, fresh tomatillo-serrano salsa verde, Monterey Jack, and sour cream. A from-scratch Mexican classic.

Homemade cream of chicken noodle soup with shredded chicken, elbow macaroni, mixed vegetables, and a sage-and-thyme-scented cream base. A hearty one-pot soup that beats anything from a can.

This Tex-Mex chilled red pepper soup blends smoky roasted peppers with tangy buttermilk, sweet corn, and pickled nopales for a bold, refreshing bowl topped with herbed Parmesan tortilla crisps.

Fried chicken breasts rubbed in ancho peppers: chicken slathered in a rich ancho chile paste, then dredged in a chili-spiked cornmeal coating for a shatteringly crisp, Southwestern-spiced crust. A bold twist on classic fried chicken.

A light skillet dinner with chicken breast, Canadian bacon, zucchini, mushrooms, and sweet corn in a quick apple cider pan sauce. Fresh, healthy, and on the table in 30 minutes.

Blue corn tortillas stacked with seasoned chicken, Monterey Jack, pine nuts, and red chile sauce, then baked until bubbly. New Mexican flat enchiladas you eat with a fork and knife.

This cheesy and creamy tetrazzini is easy to make. It can be made in advance, then freeze it in your freezer. Reheat it for a quick and tasty weekday dinner.

Butternut and acorn squash soup with Gruyere cheese and fresh apple slices. Pureed smooth with a roux-thickened broth, then finished with julienned squash for added texture.

Mediterranean pasta with chicken, bacon, artichoke hearts, olives, and rosemary in tomato sauce over vermicelli. Crumbled feta on top. Weeknight dinner classic.

Chinese four-vegetable steamed platter with baby corn, straw mushrooms, bok choy, and tomato arranged like a flower and finished with a glossy chicken-fat sauce thickened with cornstarch.

Braised flank steak shredded into a garlicky chili base, finished with plump shrimp and fresh cilantro. Scoop it up with warm corn tortillas and a cool hit of sour cream for a hearty steak-meets-seafood bowl.

Savoy cabbage and corn chowder with new potatoes, green chili peppers, and a blend of crushed fennel, coriander, and dill in a light milk broth. Half-pureed for creamy texture.

Sherilyn's Bbq Chicken Burritos with Corn Relish & Guacamole recipe