3 Classic and Delicious Mexican Dishes with Chicken
When you’re craving a meal that’s bursting with vibrant, fresh, and savory flavors, Mexican cuisine is always the answer.
Today, we’re exploring three classic and beloved Mexican dishes with chicken that are perfect for a fun and delicious dinner any night of the week. Each one offers a different but equally amazing taste of Mexico.
We’ll start with a classic celebratory dish, Chicken Mole Enchiladas, featuring a rich and complex homemade mole sauce.
Then, for a fast and fresh option, we’ll make sizzling Chicken Fajitas with colorful peppers and onions.
Finally, we’ll create a comforting and hearty bowl of Chicken Tortilla Soup, a dish that is pure soul-warming goodness.
These recipes are your guide to creating authentic and incredibly flavorful meals right in your own kitchen. Let’s get cooking!
Essential Tools
- Large Skillet or Dutch Oven
- Cast-Iron Skillet (for fajitas)
- Blender
- 9×13 inch Baking Dish
- Tongs and Spatulas
- Sharp Knife and Cutting Board
Recipe 1: Chicken Mole Enchiladas
This is a truly special dish. Mole is one of the national dishes of Mexico, a deep, rich, and complex sauce. This simplified “quick” mole is incredibly flavorful and makes for an unforgettable pan of enchiladas.
Quick Recipe Snapshot
| Prep time | Cook time | Total time | Yield | Skill level | Spice level |
|---|---|---|---|---|---|
| 25 minutes | 45-55 minutes | ~1.5 hours | 4-6 servings | Intermediate | Mild-Medium |
Ingredients
- Shredded Cooked Chicken: 4 cups.
- Corn Tortillas: 10-12.
- For the Quick Mole Sauce:
- Dried Ancho Chiles: 3-4, stemmed and seeded.
- Roma Tomatoes: 2, quartered.
- Onion & Garlic: ½ onion and 3 garlic cloves.
- Chicken Broth: 2 cups.
- Mexican Chocolate: 1 oz, chopped (or 1 tbsp cocoa powder + 1 tsp cinnamon).
- Nuts & Seeds: 2 tbsp each of almonds and sesame seeds.
- Spices: ½ tsp each of cumin and coriander.
- For Assembly: Shredded Oaxaca or Monterey Jack cheese, crumbled cotija cheese, sesame seeds.
Cooking Instructions
Step 1: Create the Mole Sauce
First, toast the dried chiles in a dry skillet for 30 seconds per side until fragrant, then rehydrate them in hot water.
In the same skillet, toast the almonds and sesame seeds until fragrant. In a blender, combine the softened chiles, the toasted nuts and seeds, the tomatoes, onion, garlic, spices, and the chopped Mexican chocolate.
Add the 2 cups of chicken broth and blend on high until the sauce is completely smooth. Pour the sauce into a saucepan and simmer over low heat for 15-20 minutes, allowing it to thicken and the flavors to deepen.
Step 2: Assemble and Bake the Enchiladas
Preheat your oven to 375°F (190°C). Quickly fry your corn tortillas in a little hot oil for 10 seconds per side to soften them.
In a bowl, toss the shredded chicken with about 1 cup of the mole sauce. Dip each softened tortilla into the mole sauce, place a line of the saucy chicken down the middle, roll it up, and place it seam-side down in a baking dish.
Pour the remaining mole sauce over the top of the enchiladas, sprinkle with shredded Oaxaca cheese, and bake for 20-25 minutes until bubbly. Garnish with cotija cheese and sesame seeds before serving.
Recipe 2: Classic Sizzling Chicken Fajitas
This is a fun, interactive, and incredibly fast meal that’s all about the sizzle and the fresh toppings.
Quick Recipe Snapshot
| Prep time | Cook time | Total time | Yield | Skill level | Spice level |
|---|---|---|---|---|---|
| 15 minutes | 15-20 minutes | 35 minutes | 4 servings | Easy | Mild |
Ingredients
- Boneless, Skinless Chicken Breasts: 1.5 lbs, thinly sliced.
- Bell Peppers: 2-3, a mix of colors, thinly sliced.
- Onion: 1 large, thinly sliced.
- For the Fajita Seasoning: 1 tbsp chili powder, 2 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp salt.
- Lime Juice: From 1 lime.
- Olive Oil: For cooking.
- For Serving: Warm flour tortillas, sour cream, guacamole, salsa.
Cooking Instructions
Step 1: Season and Cook the Chicken
In a large bowl, toss the thinly sliced chicken with 2 tablespoons of olive oil and all of the fajita seasonings until it is evenly coated.
Heat a large cast-iron skillet over high heat until it is very hot. Add the seasoned chicken to the hot skillet in a single layer (work in batches).
Cook for 3-4 minutes per side, without moving it too much, until you get a beautiful char and the chicken is cooked through. Remove the chicken from the skillet and set it aside.
Step 2: Sauté the Vegetables and Serve
Add another tablespoon of oil to the same hot skillet. Add the sliced onions and bell peppers to the pan.
Cook, stirring frequently, for 5-7 minutes, until the vegetables are tender-crisp and have some nice charred spots.
Return the cooked chicken to the skillet with the vegetables. Squeeze the fresh lime juice all over the top and toss everything together. Serve immediately, sizzling hot from the pan, with a platter of warm tortillas and your favorite toppings.
Recipe 3: Comforting Chicken Tortilla Soup
This is a hearty, brothy, and slightly spicy soup that is a complete meal in a bowl, finished with an amazing array of fresh and crunchy toppings.
Quick Recipe Snapshot
| Prep time | Cook time | Total time | Yield | Skill level | Spice level |
|---|---|---|---|---|---|
| 15 minutes | 30-40 minutes | 55 minutes | 6-8 servings | Easy | Medium |
Ingredients
- Shredded Cooked Chicken: 3-4 cups.
- Onion & Garlic: 1 chopped onion and 4 minced garlic cloves.
- Fire-Roasted Diced Tomatoes: 1 (15 oz) can.
- Black Beans & Corn: 1 (15 oz) can of each, rinsed and drained.
- Diced Green Chiles: 1 (4 oz) can.
- Chicken Broth: 6-8 cups.
- Spices: 1 tbsp chili powder, 2 tsp cumin.
- For Topping: Crispy tortilla strips, shredded cheese, sliced avocado, sour cream, cilantro, lime wedges.
Cooking Instructions
Step 1: Build the Soup Base
In a large Dutch oven or soup pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until soft.
Add the minced garlic and the spices (chili powder and cumin) and cook for one more minute until very fragrant.
This step of toasting the spices is important for the flavor of the broth.
Step 2: Simmer and Serve
Pour in the chicken broth, the can of fire-roasted tomatoes, and the can of diced green chiles.
Bring the soup to a simmer and let it cook for at least 15-20 minutes to allow the flavors to meld. Add the rinsed black beans, the corn, and the shredded cooked chicken to the pot.
Let it simmer for another 5-10 minutes just to heat everything through. Serve the soup hot, and let everyone add their own favorite toppings to their bowl.
The Flavor Architects A Look at the Ingredients
- Dried Chiles & Mexican Chocolate (Mole): This is the heart of a mole sauce. The dried chiles provide a complex, fruity, and smoky base, while the small amount of Mexican chocolate doesn’t make the sauce sweet but adds a layer of richness, color, and a subtle bitter complexity.
- Chili Powder & Cumin (Fajitas/Soup): This is the quintessential Tex-Mex flavor duo. The chili powder provides an earthy, savory base, while the cumin adds a warm, nutty, and unmistakable aromatic quality.
- The Toppings (Soup): The magic of tortilla soup is in the toppings. The crispy tortilla strips add crunch, the avocado and sour cream add a cooling creaminess, and the cheese adds a salty richness, making every spoonful different.
- The Sizzle (Fajitas): Cooking the chicken and vegetables in a screaming-hot cast-iron skillet is what creates that signature char and “sizzle” that is the hallmark of a great fajita.
Storage & Reheating Tips
- Storage: All of these dishes make for fantastic leftovers. Store the enchilada sauce, the fajita components, and the soup in separate airtight containers in the refrigerator for up to 4 days.
- Reheating: Reheat the enchiladas in the oven. The fajita chicken and vegetables can be reheated quickly in a hot skillet. The soup can be gently reheated in a saucepan on the stove.
Common Mistakes & Fixes
| Mistake | Fix |
|---|---|
| My mole sauce is bitter. | You likely burned the dried chiles when you were toasting them. They only need a few seconds per side until they are fragrant. If the final sauce is still a bit bitter, a teaspoon of sugar or a little extra chocolate can help balance it. |
| My fajita vegetables are soggy. | Your pan was not hot enough, or you overcrowded it. For crisp-tender fajita vegetables with a nice char, you must use a very hot skillet and cook them quickly, stirring frequently. |
| My corn tortillas for the enchiladas fell apart. | It’s a very important step to briefly fry your corn tortillas in hot oil before you dip them in the sauce and roll them. This makes them pliable and creates a barrier that helps them hold their shape in the sauce. |
FAQs
Can I use a rotisserie chicken for these recipes?
Yes, a store-bought rotisserie chicken is a fantastic shortcut for both the enchiladas and the tortilla soup.
Simply shred the meat and you are ready to go, saving you the step of cooking the chicken first.
How do I make my own crispy tortilla strips for the soup?
It’s very easy! Thinly slice a few corn tortillas into strips.
You can either fry them in a half-inch of hot oil for 1-2 minutes until crispy, or you can toss them with a little oil and salt and bake them in a 400°F oven for 8-10 minutes until golden.
What is the difference between Mexican chocolate and regular chocolate?
Mexican chocolate is traditionally made from cacao, sugar, and cinnamon.
It has a slightly grainier texture and a distinct, aromatic flavor from the cinnamon, which makes it perfect for savory dishes like mole.
Enjoy Your Mexican Fiesta!
You now have three incredible and classic Mexican dishes with chicken in your recipe collection.
Each one offers a different but equally delicious experience, perfect for a fun family dinner or a festive gathering.
I hope you enjoy exploring the rich and vibrant flavors of Mexico!
