Best 3 Chicken Mexicala Recipes

**Indulge in a Culinary Adventure with Chicken Mexicala and Its Accompaniments**

Embark on a tantalizing culinary journey with Chicken Mexicala, a delectable dish that seamlessly blends Mexican and American flavors. This irresistible recipe tantalizes taste buds with its tender and juicy chicken, enveloped in a flavorful marinade of chili powder, cumin, garlic, and paprika. Savor the harmony of zesty chipotle peppers and tangy lime juice, creating a symphony of flavors that will leave you craving more.

Complement your Chicken Mexicala with an array of equally enticing accompaniments. Dive into the velvety smoothness of Creamy Cilantro Dressing, a delightful blend of tangy sour cream, refreshing cilantro, and a hint of zesty lime. Experience the crunch and freshness of Corn and Avocado Salad, where crisp corn kernels, creamy avocado slices, and a medley of colorful bell peppers unite in a burst of flavors.

Elevate your dining experience with Spicy Black Bean Salsa, a vibrant and flavorful salsa that combines the smokiness of roasted poblano peppers with the heat of jalapeños. Don't miss out on the tantalizing Mexican White Rice, a fluffy and flavorful side dish that perfectly soaks up the delectable juices from the Chicken Mexicala. Indulge in the culinary excellence of these recipes and create a memorable dining experience that will transport you to the vibrant streets of Mexico.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST CHICKEN ENCHILADAS RECIPE

The BEST Chicken Enchiladas Recipe image

Recipe for homemade Chicken Enchiladas. Tortillas filled with chicken in a creamy and cheesy enchilada. This Mexican-inspired dish is perfect for make-ahead meals.

Provided by Valentina Ablaev

Categories Easy

Time 1h

Number Of Ingredients 11

Ingredients

8 flour tortillas ( 10-inch burrito size)
1 1/2 lb chicken breast or thighs
3 oz cream cheese (room temp)
1/3 cup sour cream
4.5 oz diced green chilis (with their juice)
20 oz mild red enchilada sauce ((We used 2 - 10oz cans))
1 1/4 tsp salt (divided)
¼ tsp ground black pepper
½ tsp garlic powder
½ tsp paprika
2 1/2 cups shredded cheese (divided (Mexican, Four Cheese or Colby Jack))

Steps:

Preheat the oven to 400°F and grease a 9x13 casserole dish. Shred pre-cooked chicken or cook your own: Add chicken to a saucepan, completely cover with water and season with 1 tsp salt. Cook for 8-10 minutes, or until chicken is cooked through. Shred the chicken with two forks and set aside.
In a bowl beat the cream cheese. Add the sour cream, green chilis, enchiladas sauce, 1/4 tsp salt, pepper, garlic powder and paprika; beat until combined.
Divide the mixture into two bowls, add 2/3 of the sauce into a large bowl. Set aside remaining 1/3 of the sauce for the top.
Add the shredded chicken with 2 cups cheese to the first bowl with 2/3 of the sauce. Mix with a spatula to combine.
Generously add chicken filling to the center of each tortilla and roll up tortillas tightly. Arrange the tortillas in a 9x13 casserole dish.
Pour the reserved 1/3 of sauce over the tortillas and top with remaining 1/2 cup cheese (add more cheese if desired).
Cover the dish with foil and bake at 400˚F for 30 minutes. Remove foil and bake for an additional 10 minutes, or until cheese melts.

Nutrition Facts : Calories 375 kcal, Carbohydrate 24 g, Protein 31 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 97 mg, Sodium 1606 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

MEXICALI CHICKEN

Mexicali Chicken image

This recipe has been a family favorite for many years. It's great served with Spanish rice and refried beans. Cilantro may be added to the salsa, if desired. -Avanell Hewitt, North Richland Hills, Texas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 medium tomato, finely chopped
1 small onion, finely chopped
2 jalapeno peppers, seeded and chopped
2 tablespoons lime juice
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
1 to 2 teaspoons reduced-sodium taco seasoning
4 bacon strips, halved
4 slices reduced-fat provolone cheese
1 medium lime, cut into four wedges

Steps:

In a small bowl, combine the tomato, onion, jalapenos, lime juice, garlic, salt and pepper. Chill until serving., Sprinkle chicken with taco seasoning; set aside. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain., If grilling the chicken, moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 165°., Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top.

Nutrition Facts : Calories 227 calories, Fat 9g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 532mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

CHICKEN MEXICALA

Chicken Mexicala image

A layered casserole of corn tortillas, a creamy chicken and green chile pepper mixture, and Cheddar cheese. Great served with a tossed green salad, if desired.

Provided by SAMME

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 6

Number Of Ingredients 7

Ingredients

4 skinless, boneless chicken breast halves - cooked and chopped
1 cup chopped onion
1 (4 ounce) can chopped green chile peppers
1 (5 ounce) can evaporated milk
1 (10.75 ounce) can condensed cream of mushroom soup
12 (6 inch) corn tortillas
1 cup shredded Cheddar cheese

Steps:

In a medium saucepan, saute onion and green chile peppers until tender. Stir in chicken, then milk and soup. Heat through, mix well and set aside.
Preheat oven to 350 degrees F (175 degrees C).
In a small skillet, saute tortillas a few at a time until soft. Cut tortillas into quarters, then line a 9x13 inch baking dish with 1/2 of the tortillas. Spread 1/2 of the chicken mixture over the tortillas, then layer with remaining tortillas and remaining chicken mixture. Finally, sprinkle with cheese.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 413.3 calories, Carbohydrate 32.7 g, Cholesterol 81.5 mg, Fat 18 g, Fiber 4 g, Protein 30.6 g, SaturatedFat 7.5 g, Sodium 758.5 mg, Sugar 5.4 g

Tips:

To save time, consider using pre-cooked chicken. You can also use rotisserie chicken or leftover chicken.
If you don't have a grill, you can cook the chicken in a skillet over medium heat. Just be sure to cover the skillet so the chicken cooks evenly.
Feel free to adjust the amount of spices in the recipe to suit your taste.
Serve the chicken Mexicala with your favorite sides, such as rice, beans, or tortillas.
To make the chicken even more flavorful, marinate it in the Mexican-inspired sauce for at least 30 minutes before cooking.
Garnish the chicken with fresh cilantro and lime wedges before serving for an extra burst of flavor.

Conclusion:

Chicken Mexicala is a delicious and easy-to-make dish that is perfect for a weeknight dinner. It's also a great option for entertaining guests. The chicken is flavorful and juicy, and the Mexican-inspired sauce is the perfect complement. Serve it with your favorite sides, and you're sure to have a hit on your hands.