Best 8 Mexican Stuffed Chicken Recipes

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Embark on a culinary journey to savor the vibrant flavors of Mexico with our delectable Mexican Stuffed Chicken recipes. These tantalizing dishes combine the richness of Mexican spices with the tender goodness of chicken, creating a symphony of flavors that will tantalize your taste buds. Our collection features a variety of recipes, each offering a unique twist on this classic dish. From the traditional flavors of the "Classic Mexican Stuffed Chicken" to the spicy kick of the "Chipotle Stuffed Chicken," and the tangy zest of the "Salsa Verde Stuffed Chicken," these recipes cater to diverse palates. Prepare to indulge in a culinary fiesta as you explore the diverse flavors of Mexican Stuffed Chicken.

Let's cook with our recipes!

MEXICAN STUFFED CHICKEN BREASTS



Mexican Stuffed Chicken Breasts image

Facing another weeknight packed with activities, rush hour headaches and must-do chores? Get dinner on the table fast with these easy Mexican stuffed chicken breasts. You'll not only make supper easier on yourself, you'll be serving a satisfying, flavorful meal that lets you get everything else on the checklist done. These cheesy stuffed chicken breasts go from prep to table in under an hour, and will leave plates so clean that all you'll have to do is pop them in the dishwasher!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 9

1 cup shredded pepper Jack cheese (4 oz)
4 oz cream cheese, softened
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (1 oz) Old El Paso™ taco seasoning mix
4 boneless skinless chicken breasts (6 to 8 oz each)
2 tablespoons olive oil
3/4 cup shredded mozzarella cheese (3 oz)
1/4 cup sliced green onions (4 medium)
1/4 cup fresh cilantro leaves

Steps:

  • Heat oven to 400°F. Line large, rimmed sheet pan with foil. Place wire rack on top of foil. Spray with cooking spray.
  • In medium bowl, mix pepper Jack cheese, cream cheese, chiles and 1 tablespoon of the taco seasoning mix. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/3 cup cheese mixture into pocket in each chicken breast. Secure with toothpicks.
  • In small bowl, mix remaining taco seasoning mix and the olive oil. Place chicken on rack; brush with oil mixture.
  • Roast uncovered 25 to 30 minutes or until stuffing reaches internal temperature of 160°F. Top chicken breasts with mozzarella cheese; bake 3 to 5 minutes or until cheese is melted. Top each breast with green onions and cilantro.

Nutrition Facts : Calories 560, Carbohydrate 10 g, Cholesterol 175 mg, Fat 3 1/2, Fiber 1 g, Protein 50 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 2 g, TransFat 1 g

MEXICAN CHICKEN STUFFED PEPPERS



Mexican Chicken Stuffed Peppers image

A great twist on the typical stuffed peppers.

Provided by Brenda Kral

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 2h10m

Yield 6

Number Of Ingredients 20

cooking spray
2 red bell peppers, stemmed and cored
2 yellow bell peppers, stemmed and cored
2 orange bell peppers, stemmed and cored
1 teaspoon Texas barbeque rub, or as needed
1 tablespoon olive oil, or as needed
3 skinless, boneless chicken breast halves, cubed
½ onion, thinly sliced
1 mild green chile pepper, chopped
½ jalapeno pepper, chopped
2 tablespoons ground turmeric
2 tablespoons ground coriander
1 tablespoon ground cumin
1 pinch salt and ground black pepper to taste
½ (12 fluid ounce) can or bottle beer (such as Sam Adams Boston Lager®)
2 (14.5 ounce) cans stewed tomatoes
1 (15 ounce) can tomato sauce
½ (14.5 ounce) can chickpeas (garbanzo beans), drained and rinsed
3 cups cooked instant white rice
½ cup shredded Mexican cheese blend, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray an 9x12-inch baking dish with cooking spray.
  • Rub the red bell peppers, yellow bell peppers, and orange bell peppers with barbeque rub; arrange in the baking dish.
  • Heat olive oil in a skillet over medium heat; cook and stir chicken, onion, green chile pepper, jalapeno pepper, turmeric, coriander, cumin, salt, and pepper until chicken and onion are lightly browned, about 5 minutes. Add beer to chicken mixture; reduce heat to low, cover skillet, and simmer until beer is reduced by half and chicken is cooked through, about 45 minutes.
  • Fill bell peppers with chicken mixture. Pour stewed tomatoes, tomato sauce, and chickpeas into the baking dish, around the bell peppers. Cover dish with aluminum foil.
  • Bake in the preheated oven for 45 minutes. Remove aluminum foil and add rice and Mexican cheese blend on top of the tomato mixture around the bell peppers; continue cooking until cheese is golden brown, about 15 minutes.

Nutrition Facts : Calories 385.8 calories, Carbohydrate 54.3 g, Cholesterol 40 mg, Fat 9.4 g, Fiber 8.2 g, Protein 21.5 g, SaturatedFat 3.4 g, Sodium 1044.3 mg, Sugar 11.9 g

MEXICAN CHICKEN-STUFFED PEPPERS



Mexican Chicken-Stuffed Peppers image

Looking for an easy and flavourful recipe? These stuffed peppers are delicious and simple to throw together. Our Mexican Stuffed Peppers recipe is the perfect dish for a cool evening.

Provided by Cracker Barrel

Categories     Trusted Brands: Recipes and Tips     CRACKER BARREL Shreds

Time 1h10m

Yield 4

Number Of Ingredients 9

1 pound extra-lean ground chicken
1 small onion, chopped
3 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
4 each green peppers
1 (28 ounce) can diced tomatoes, undrained
1 (19 ounce) can black beans, rinsed
1 cup CRACKER BARREL Shredded Tex Mex Cheese

Steps:

  • Heat oven to 375 degrees F (190 degrees C).
  • Cook chicken, onions, garlic and seasonings in large skillet on medium-high heat 7 to 9 minutes or until chicken is done, stirring occasionally.
  • Cut tops off peppers; chop tops, then stir into chicken mixture along with the tomatoes and beans. Cook 5 to 6 minutes or until slightly thickened, stirring frequently. Meanwhile, remove cores and seeds from pepper shells; stand, fill sides up, in shallow pan.
  • Spoon chicken mixture into peppers. Add enough water to pan to fill to 1/2-inch depth around peppers; cover.
  • Bake 40 minutes. Carefully remove peppers from pan; drain water. Return peppers to pan. Top with cheese; bake 5 minutes or until melted.

Nutrition Facts : Calories 440.3 calories, Carbohydrate 38.9 g, Cholesterol 76.3 mg, Fat 12 g, Fiber 14.1 g, Protein 43.3 g, SaturatedFat 5.7 g, Sodium 1090.8 mg, Sugar 8.7 g

BOB'S MEXICAN STUFFED CHICKEN



Bob's Mexican Stuffed Chicken image

My boyfriend made me the best stuffed chicken last evening. It was so good that I crowned him a better cook than me. Serve with a small side of salsa and sour cream on the side.

Provided by Kathy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 4

Number Of Ingredients 12

2 cups crushed corn flakes
1 tablespoon chili powder
1 (1.27 ounce) packet dry fajita seasoning
¼ cup chopped red bell pepper
¼ cup chopped yellow bell pepper
¼ cup chopped orange bell pepper
⅓ cup chopped fresh mushrooms
½ medium red onion, diced
4 skinless, boneless chicken breast halves - pounded thin
1 cup shredded Cheddar cheese, divided
¼ cup salsa
toothpicks

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
  • In a shallow bowl, mix the corn flakes, chili powder, and fajita seasoning. In a separate bowl, mix the red bell pepper, yellow bell pepper, orange bell pepper, mushrooms, and onion.
  • Dredge the chicken in the corn flakes mixture to evenly coat. Sprinkle one side of each breast with 2 tablespoons Cheddar cheese, and layer with 1/4 the vegetable mixture. Top with equal amounts salsa. Carefully roll the breast halves over the filling. Seal seams with toothpicks, then dredge again in the corn flakes mixture.
  • Arrange the rolled chicken breasts in the prepared baking dish. Bake 30 minutes in the preheated oven. Top with remaining cheese, and continue baking 10 minutes, or until chicken juices run clear and cheese is melted.

Nutrition Facts : Calories 367.7 calories, Carbohydrate 24.6 g, Cholesterol 103.4 mg, Fat 14.8 g, Fiber 2 g, Protein 35.2 g, SaturatedFat 8.2 g, Sodium 1105.3 mg, Sugar 3.9 g

MEXICAN STUFFED CHICKEN



Mexican Stuffed Chicken image

Time 1h

Number Of Ingredients 9

4 chicken breast
3 Tablespoons butter, room temperature
1/4 cup pepper jack cheese, shredded
1/4 cup sharp cheddar cheese, shredded
1 Tablespoon sliced green onion
1 (4.9 ounce) can chopped green chilies
1/4 cup butter, melted
1 cup crushed cheese it crackers
1 1/2 teaspoons taco seasoning

Steps:

  • Preheat oven to 350*F Coat a 9x9 inch casserole dish with cooking spray and set aside. Place chicken breast between two pieces of plastic wrap. Pound with a meat tenderizer until flattened to 1/4 inch thick. Do this to all breasts. In a bowl mix 3 Tablespoons butter, pepper jack cheese, sharp cheddar cheese, green onions & green chilies. In another bowl place melted butter. In another bowl mix crushed cheese crackers and taco seasoning. Spoon cheese mixture onto each chicken breast and roll up, tucking sides in if possible. No need to secure with toothpicks. Dip rolled chicken into butter mixture then coat with cracker crumbs. Place chicken into casserole dish. Bake for 40 minutes or until digital thermostat inserted into chicken reads 165*F

STUFFED MEXICAN CHICKEN MEDALLIONS



Stuffed Mexican Chicken Medallions image

Enjoy a south-of-the-border entree that's not your every day burrito! These pan-seared chicken medallions are stuffed with spinach, tomatoes, chiles and cheese, then baked and served over a creamy chipotle dipping sauce, "Recipe #318319". Prep time includes 1 hour chill time for the chicken. From St. Louis chef Coby Arzola.

Provided by ninja

Categories     Chicken Breast

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 8

2 poblano peppers, quartered and seeded, cut smaller if desired
8 boneless skinless chicken breast halves, pounded to a 1/4-inch thickness
salt & freshly ground black pepper, to taste
1 (5 -6 ounce) bag Baby Spinach, stems removed
2 cups shredded monterey jack cheese
1/2 cup sun-dried tomato packed in oil, drained and julienned
1/2 cup flour
2 tablespoons olive oil

Steps:

  • Place poblano peppers, skin-side up, on foil-lined baking sheet; broil until skin is black and blistered. Fold foil around peppers and let steam at room temperature until skin has softened, about 5 minutes. Discard blackened skin.
  • Season chicken with salt and pepper. Place single layer of spinach (about 12 leaves) in center of each breast. Top with 1/4 cup cheese, 1 tablespoon sun-dried tomatoes and 1 roasted pepper quarter.
  • Roll up chicken to enclose filling. Wrap each chicken roll tightly in plastic wrap, twisting ends to secure. Chill for at least 1 hour.
  • Remove plastic wrap from chicken and secure rolls with toothpicks. Place flour on sheet of waxed paper. Dip chicken in flour, shaking off excess.
  • In a large skillet, heat olive oil over medium-high heat. Place chicken in skillet seam-side down and cook until golden brown on all sides, about 2 minutes per side.
  • Place chicken on foil-lined jellyroll pan and bake in a 400 degree oven about 15 minutes, or until temperature reaches 165 degrees. Cover and let stand 5 minutes, remove toothpicks, then slice into medallions. Serve over Creamy Chipotle Sauce.

Nutrition Facts : Calories 324.1, Fat 14.8, SaturatedFat 6.4, Cholesterol 93.6, Sodium 262.5, Carbohydrate 10.6, Fiber 1.9, Sugar 0.2, Protein 36.3

STUFFED MEXICAN CHICKEN



Stuffed Mexican Chicken image

Make and share this Stuffed Mexican Chicken recipe from Food.com.

Provided by Jellyqueen

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

4 -5 boneless skinless chicken breasts, pounded until thin
1/2 cup melted butter
1/2 cup canned jalapeno slices, chopped
1 cup Mexican blend cheese
1/2 cup breadcrumbs
1/4 cup parmesan cheese
1/3 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350 F.
  • Combine bread crumb ingredients in a ziplock bag.
  • Dip chicken breast into melted butter then shake in bread crumb mixture.
  • Lay chicken pieces flat and put cheese and chopped jalapeno slices on top.
  • Fold and fasten with toothpick.
  • Place in 13x9 inch baking dish.
  • Bake, uncovered for 40 minutes.

MEXICAN CHICKEN STUFFED SHELLS RECIPE - (4.2/5)



Mexican Chicken Stuffed Shells Recipe - (4.2/5) image

Provided by cosmos2015

Number Of Ingredients 11

4 cups chicken breast, cooked and chopped
1 can black beans, rinsed and drained
6 green onions, diced
1/2 each of red, green, yellow, & orange bell peppers, diced
3 (8-ounce) blocks cream cheese, softened
2 cans diced tomatoes with chiles
1/4 to 1/2 cup chicken stock
1 teaspoon cumin
1 1/2 cups sharp cheddar cheese, shredded
1 cup of picante sauce
38 large pasta shells, cooked al dente

Steps:

  • Cook pasta shells in well salted, boiling water until al dente. If you cook them too long, they will be difficult to stuff, plus they will have additional cooking time, once they are stuffed. Drain the pasta and set aside while you make the filling. Cook, drain and dice enough chicken breast to make 4 cups. I always have homemade chicken stock and pre-cooked diced chicken bagged in my freezer. You could use canned chicken broth if you prefer. To make the filling, mix diced chicken, drained black beans, green onions, diced peppers, and cumin in a large mixing bowl. Thoroughly incorporate all the ingredients. In a separate bowl, mix the cream cheese, chicken stock and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well. (If you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave.) Spread 3/4 cup picante sauce in the bottom of a large baking dish. (I used one 13x18x2-inch dish, but two 9×13-inch dishes should also work.) Reserve the final 1/4 cup for later. Using a spoon, or your fingers, fill each of your cooked and cooled pasta shells, setting them into the picante covered pan. Continue until all shells are filled and arranged in the pan. When the pan is full, drizzle the shells with the remaining 1/4 cup of picante and then sprinkle with the shredded cheddar cheese. Cover the baking pan tightly with foil and bake at 350°F for about 30 minutes or until hot and bubbly.

Tips:

  • For the best flavor, use high-quality chicken breasts. Look for breasts that are plump and have a slightly pink color.
  • Make sure to slice the chicken breasts thinly so that they cook evenly. If the chicken breasts are too thick, they will not cook through properly.
  • Don't overstuff the chicken breasts. If you stuff them too tightly, the filling will not cook properly and the chicken will be dry.
  • Bake the chicken breasts at a high temperature so that they cook quickly and evenly. If you cook them at too low a temperature, they will dry out.
  • Serve the chicken breasts immediately with your favorite sides. Some popular sides for Mexican stuffed chicken include rice, beans, and salad.

Conclusion:

Mexican stuffed chicken is a delicious and easy-to-make dish that is perfect for any occasion. The chicken breasts are stuffed with a flavorful mixture of Mexican spices, cheese, and vegetables, and then baked until golden brown. This dish is sure to be a hit with your family and friends.

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