3 Delicious Mexican Chicken Breast Recipes for Dinner
Chicken breast is a weeknight dinner staple for a reason: it’s lean, versatile, and cooks up in a flash. If you’re looking to infuse this kitchen workhorse with some incredible, vibrant flavor, Mexican cuisine is the perfect answer.
Today, we’re exploring three fantastic and easy Mexican chicken breast recipes that are perfect for a fun and delicious dinner.
We’re going to cover a range of classic preparations. First, we’ll make a super-fast Skillet Chicken Fajitas, a fun and interactive meal with sizzling peppers and onions.
Then, we’ll create a fresh and hearty Chicken and Black Bean Salsa, perfect for a light and healthy meal.
Finally, for a classic comfort food experience, we’ll bake a cheesy and saucy pan of Chicken Enchiladas.
These recipes are your ticket to a flavorful fiesta any night of the week, proving that chicken breast is anything but boring. Let’s get cooking!
Essential Tools
- Large Skillet (Cast-iron is great for fajitas)
- 9×13 inch Baking Dish
- Tongs and Spatulas
- Sharp Knife and Cutting Board
- Mixing Bowls
Recipe 1: Quick and Easy Chicken Fajitas
This is a classic one-pan meal that’s all about the sizzle. It’s fast, fun to assemble, and packed with flavor.
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-Medium |
Ingredients
- Boneless, Skinless Chicken Breasts: 1.5 lbs, thinly sliced into strips.
- 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 1 tablespoon of olive oil and all of the fajita seasonings until it is evenly coated.
Heat another tablespoon of oil in 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 if you need to).
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 on the edges. 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 2: Fresh Chicken and Black Bean Salsa
This is a light, healthy, and incredibly versatile dish. It can be served as a hearty salad, a dip with chips, or a filling for tacos.
Quick Recipe Snapshot
| Prep time | Cook time | Total time | Yield | Skill level | Spice level |
|---|---|---|---|---|---|
| 15 minutes | 15-20 minutes (if cooking chicken) | ~35 minutes | 6-8 servings | Easy | Mild |
Ingredients
- Cooked Chicken Breast: 3 cups, diced. A rotisserie chicken is a great shortcut.
- Black Beans: 1 (15 oz) can, rinsed and drained.
- Corn: 1 (15 oz) can, drained (or 1.5 cups of fresh/frozen).
- Red Onion: ½, finely diced.
- Jalapeño: 1, seeded and finely minced (optional).
- Cilantro: ½ cup, chopped.
- For the Lime Vinaigrette: ¼ cup olive oil, juice of 2 limes, 1 tsp cumin, ½ tsp salt.
Cooking Instructions
Step 1: Prepare the Components
This is a simple assembly-only recipe if you are using pre-cooked chicken. If you need to cook your chicken, simply season a couple of chicken breasts with salt and pepper and bake or pan-sear them until cooked through.
Let the chicken cool completely, then dice it into small, bite-sized pieces.
In a large serving bowl, prepare all your fresh ingredients: the rinsed black beans, the drained corn, the finely diced red onion, the minced jalapeño, and the chopped cilantro.
Step 2: Whisk the Vinaigrette and Combine
In a small bowl, whisk together the olive oil, the fresh lime juice, the cumin, and the salt to create your simple and zesty vinaigrette.
Add the diced cooked chicken to the large bowl with the bean and corn mixture. Pour the vinaigrette all over the top and gently toss everything together until it is well combined.
For the best flavor, let the salsa sit for at least 15-20 minutes for the flavors to meld. Serve it cold or at room temperature with tortilla chips or as a salad.
Recipe 3: The Easiest Chicken Enchiladas
This is the ultimate cheesy, saucy, and satisfying comfort food. Using a few smart shortcuts makes this classic dish easy enough for a weeknight.
Quick Recipe Snapshot
| Prep time | Cook time | Total time | Yield | Skill level | Spice level |
|---|---|---|---|---|---|
| 15 minutes | 20-25 minutes | 40 minutes | 4-5 servings | Easy | Mild-Medium |
Ingredients
- Shredded Cooked Chicken: 4 cups (from a rotisserie chicken or poached chicken breasts).
- Red Enchilada Sauce: 1 large (20 oz) can.
- Flour or Corn Tortillas: 8-10 (8-inch “soft taco” size).
- Shredded Cheese: 3 cups, a Mexican blend or Monterey Jack.
- Diced Green Chiles: 1 (4 oz) can, drained.
- For Serving: Sour cream, chopped fresh cilantro, sliced avocado.
Cooking Instructions
Step 1: Prepare the Filling and Pan
First, preheat your oven to 375°F (190°C). Pour a thin layer of your red enchilada sauce into the bottom of a 9×13 inch baking dish.
In a large mixing bowl, combine the shredded chicken, 2 cups of the shredded cheese, and the can of drained, diced green chiles.
Stir everything together. This savory, cheesy mixture will be the delicious filling for your enchiladas.
Step 2: Assemble, Bake, and Serve
Warm your tortillas in the microwave for 30-60 seconds to make them soft and pliable. Spoon a generous line of the chicken filling down the center of each tortilla, roll it up snugly, and place it seam-side down in your prepared baking dish.
Once all the enchiladas are rolled and arranged, pour the rest of the enchilada sauce evenly over the top, then sprinkle with the remaining 1 cup of cheese.
Bake for 20-25 minutes, until the sauce is bubbly and the cheese is melted and golden. Let them rest for 5 minutes before serving with your favorite toppings.
The Flavor Architects A Look at the Ingredients
- Chili Powder & Cumin (Fajitas): 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 that is perfect for seasoning the chicken and vegetables.
- Fresh Lime & Cilantro (Salsa): This classic pair is the key to the fresh, vibrant flavor of the black bean salsa. The lime adds a bright, zesty acidity, while the cilantro provides a fresh, peppery note that ties all the ingredients together.
- Canned Enchilada Sauce (Enchiladas): A good quality canned sauce is a fantastic shortcut. It provides all the complex, savory, and chile-infused flavor you need instantly, saving you the time of making a sauce from scratch.
- Chicken Breast: The common thread in all these dishes. As a lean protein, chicken breast is a healthy choice that cooks very quickly and readily absorbs the bold flavors of the seasonings and sauces used in these Mexican dishes with chicken.
Storage & Reheating Tips
- Storage: Store any leftovers in airtight containers in the refrigerator for up to 4 days. For the fajitas and salsa, it’s best to store the components separately if possible.
- Reheating: Reheat the fajita chicken and vegetables or the enchiladas gently in a skillet or oven. The black bean salsa is best served cold or at room temperature.
Common Mistakes & Fixes
| Mistake | Fix |
|---|---|
| My chicken breast is dry. | Chicken breast is very lean and can overcook quickly. For the fajitas, a very hot pan and a quick cook time is important. For the other recipes, using a rotisserie chicken or poaching your own chicken gently are great ways to ensure a moist result. |
| 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 enchilada tortillas fell apart. | If using corn tortillas, it’s an important step to briefly fry them in hot oil before rolling to make them durable. If using flour tortillas, make sure they are fresh and soft, and warm them in the microwave right before you roll them. |
FAQs
Can I use chicken thighs for these recipes?
Yes, absolutely. Chicken thighs have more fat and are more forgiving than chicken breasts.
You can easily substitute them in any of these recipes; just be aware that they may take a few extra minutes to cook through if you are starting from raw.
How can I make these recipes spicy?
For the fajitas, add ½ to 1 teaspoon of cayenne pepper to the spice blend. For the black bean salsa, leave the seeds in your jalapeño or add an extra one.
For the enchiladas, use a “hot” variety of enchilada sauce or add a can of diced jalapeños to your filling.
Are these recipes good for meal prep?
The Chicken and Black Bean Salsa is fantastic for meal prep, as the flavors get even better as they sit.
For the fajitas, you can cook the chicken and vegetables ahead of time and simply reheat them for quick meals.
The enchiladas are also a great make-ahead dish that you can assemble and then bake when ready.
Enjoy Your Mexican Fiesta!
You now have three fantastic and reliable Mexican chicken breast recipes that are perfect for a fun and delicious dinner.
Whether you’re in the mood for a sizzling skillet, a fresh and healthy salsa, or a cheesy, comforting bake, there’s a perfect option here for you.
Enjoy!
