168 mexican chicken recipes

Flank steak braised until fork-tender, then shredded into a spiced chili base with jumbo shrimp, garlic, and allspice. Served with warm corn tortillas, cilantro, and sour cream for a surf-and-turf twist on classic chili.

Layered ground turkey, corn tortilla strips, salsa, sour cream, and melted cheddar baked into a bubbly Mexican-style casserole. Think enchiladas without the rolling, ready in about an hour.

This simple but delicious dish is perfect for dinner and it will satisfy both your tastebuds and hunger!

Fun gwau: Cantonese steamed dumplings stuffed with pork, shrimp, shiitake mushrooms, bamboo shoots, and water chestnuts, all wrapped in translucent wheat-starch wrappers. A dim sum classic.

Red wine-marinated grilled flank steak with a pecan-serrano chile compound butter and a red wine black bean butter sauce. A Southwestern showstopper served with warm tortillas.

Hot and spicy chicken soft tacos with a red chile, curry, and cumin spice rub. A quick marinated chicken taco recipe with bold heat and tender stovetop-seared flavor.

Baked chili cheese grits casserole with cheddar, jalapenos, eggs, and cream of chicken soup. A Southern side dish with a spicy kick and a golden, crispy top.

Roast duckling glazed with apricot basting sauce, served with wild rice studded with toasted pine nuts, chopped pears, and currants. An elegant holiday centerpiece.

Green enchiladas with shredded chicken rolled in flour tortillas, smothered in creamy tomatillo-sour cream sauce and melted Monterey Jack. Weeknight Mexican comfort in under 30 minutes.

Build authentic mole from dried chilis, cocoa, almonds, and warm spices. This rich, velvety sauce clings to tender chicken with layers of smoky, bitter, and sweet complexity.

Layered green chile tortilla bake with seasoned ground beef, corn tortilla strips, and melted cheddar. A simple Southwestern casserole that feeds six and comes together in under 45 minutes.

Chicken simmers in a rich, complex mole sauce built from chipotle chili, cocoa, peanut butter, sesame seeds, raisins, and warm spices. Authentic Mexican mole that's worth every minute.

MacAyo's style beef fajitas marinated in garlic, lime, and oil, then sauteed and rolled into warm tortillas with salsa, guacamole, and sour cream. A Phoenix Mexican-restaurant classic at home.

Add a Mexican taste to your dinners with this simple crockpot recipe that is easy to follow.

There are many variations of classic Mexican tortilla soup. In this vegetarian version (feel free to substitute chicken for the tofu for a non-veg version) the rich broth is flavored with earthy ancho (New Mexican) chillies and made more filling by adding some kale that retains it's texture well in a hot soup.

Pollo con mole verde: poached chicken smothered in a vibrant green sauce of tomatillos, toasted pumpkin seeds, jalapeños, and mustard greens. An authentic Mexican classic with bright, earthy, herbal flavor.