• 2 cups cooked shredded chicken
  • 1 can (10 oz.) mild enchilada sauce
  • 1 cup Shredded Mexican 4-Cheese blend
  • 1/2 cup minced onion
  • 1 can (4 oz.) diced green chiles
  • 1/2 tsp. garlic salt
  • 3/4 cup Vegetable Oil
  • 24 corn tortillas
  • Non-stick cooking spray

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Category: Mexican Chicken Recipes



  • 4-boneless, skinless chicken breast halves
  • 1-can cream-style corn
  • 1-can reduced-fat condensed cream of chicken soup
  • 1-can chopped green chiles
  • 8-oz. reduced-fat sour cream
  • 1 dozen corn tortillas
  • 1/4-cup canola oil
  • 2-cups shredded colby-jack cheese
  • 1 clove of garlic, chopped
  • Salt and pepper to taste

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  • 3 skinless, boneless chicken breast halves
  • 2 tbsp. butter
  • 1 pkg taco season mix for chicken
  • 1 cup diced green chilies
  • Chopped fresh tomatoes
  • 4 chopped scallions
  • 1 pkg eggroll skins
  • 1 pkg shredded Mexican 4-cheese blend
  • Shredded lettuce
  • Sour cream
  • Salsa
  • 2 cups cooking oil

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  • 2 tablespoons vegetable oil
  • 6 chicken breasts
  • 1 EACH red and green bell pepper
  • 1 bunch green onions
  • 1 jalapeno pepper
  • pinch of salt and pepper
  • the juice of 1 lime

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  • 2 cups cooked shredded chicken
  • 1 can (10 oz.) mild enchilada sauce
  • 1 cup Shredded Mexican 4-Cheese blend
  • 1/2 cup minced onion
  • 1 can (4 oz.) diced green chiles
  • 1/2 tsp. garlic salt
  • 3/4 cup Vegetable Oil
  • 24 corn tortillas
  • Non-stick cooking spray

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  • 2 medium red bell peppers
  • 1 3 oz. package cream cheese, softened
  • 3/4 cup picante sauce, mild, medium, or hot
  • Salt, to taste
  • 3 cups shredded or chopped cooked chicken
  • 1/2 cup chopped green onions
  • 8 flour tortillas
  • 1 cup shredded monterey jack cheese
  • Optional toppings: shredded lettuce,
  • sliced black olives, sour cream

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Category: Mexican Chicken Recipes