Chicken/6 recipes

Build-your-own chicken tacos with a slow-caramelized garlic and onion base, serrano chiles, dual paprikas, and toasted cumin. Simmered chicken filling served with radishes, pinto beans, sour cream, and cilantro for a generous taco-night spread.

King Ranch chicken, the beloved Tex-Mex casserole, layered with shredded chicken, broth-soaked corn tortillas, peppers, and a creamy Ro-tel sauce under melty cheese. A lightened take on Texas comfort food.

A Mexican inspired dish made with tomatillas, melted cheese and pre-cooked chicken, just delicious.

Simple chicken Marsala with just six ingredients. Flour-dusted cutlets seared golden, then finished in a Marsala wine and chicken stock pan sauce. Ready in 40 minutes.

Creamy chicken enchiladas filled with cream cheese, Monterey Jack, almonds, and green onions, baked in mild enchilada sauce and topped with avocado-sour cream. Enchiladas suizas in 30 minutes flat.

Oaxacan black mole simmered with charred pasilla chiles, Mexican chocolate, toasted nuts, and fried tortillas. The iconic sauce of saints and celebrations, spooned over poached chicken.

Mexican chicken lime soup with chipotle, shredded chicken, and fresh tomatoes topped with melting pepper jack, tortilla strips, and sliced avocado.

Chicken tandoori drumsticks marinated in a spiced yogurt sauce with cumin, coriander, turmeric, and fresh ginger, then broiled until charred and cooked through.

Cream of green chile soup with potatoes, Monterey Jack cheese, and crispy corn tortilla strips. A rich, cumin-spiced bowl straight from New Mexico's kitchen.

A velvety Mexican-inspired bisque of yellow summer squash, tomatillos, roasted Anaheim and jalapeno chiles, thickened naturally with corn tortillas. Finished with cool sour cream and crunchy tortilla chips. Ready in 45 minutes.

Chicken cheddar tortilla pizzas crisp corn tortillas in oil, then top them with seasoned chicken, tomato, onion, green pepper, pizza sauce, and melted cheese. A Tex-Mex pizza in 25 minutes.

Just enough spiciness without over powering my palate, and the soup was very tasty.

Speedy fried beans, pre-cooked rotisserie chicken and bagged coleslaw make this a speedy weeknight main dish a welcome change.

Loaded fajitas with sirloin steak, chicken breast, and shrimp sizzled with red and green peppers, red onion, and melted cheddar. Three proteins, one skillet, total crowd-pleaser.

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

Post-Thanksgiving turkey enchiladas with green chiles, Monterey Jack, and sour cream rolled in corn tortillas with a homemade chili-cumin red sauce. Leftover turkey, reinvented.