Recipe Roundup

28 Mexican and Tex-Mex Chicken Recipes

Spice up your next chicken dinner with these Mexican and Mexican-American favorites.

April 30, 2018

Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
1/28
Enchiladas Divorciadas
For the diner who can never decide, this classic dish marries salsa roja and salsa verde over a bed of chicken enchiladas. A crown of queso fresco, crème fraîche, and crisp raw onions bridge the gap.
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Photo by Shea Evans
2/28
Instant-Pot Red Chicken Enchiladas
These pressure cooker enchiladas are all about the tortillas and the ancho chile sauce. Shredded chicken and cheese round out the dish.
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Photo by Stephanie Foley
3/28
Chicken Mole
Traditional mole usually requires a pantry's worth of ingredients and an entire day in the kitchen. Here, we've streamlined the ingredient list—and figured out how to make an incredible sauce in a couple of hours.
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Photo by Eva Kolenko
4/28
Breaded Chicken Sandwiches With Sesame Rolls (Cemita Poblana de Milanesa)
Most people have heard of a torta—one of the traditional sandwiches of Mexico—but the cemita is its own unique breed of Mexican sandwich.
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Photo by Caleb Adams, Food Styling by Anna Billingskog
5/28
Easy Chicken Tortilla Soup With Bean and Cheese Nachos
This weeknight-friendly soup is enriched by the flavor of smoky chipotles, brightened by fresh lime, and ready in just 22 minutes or less.
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Photo by Shutterstock
6/28
Green Chile Chicken Tamales (Tamales con Salsa Verde y Pollo)
Masa labeled "masa preparada para tamales" often contains baking powder and salt, so don't add either if it does. Soak the husks three hours ahead or overnight.
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Photo by JP Bevins, Food Styling by Rhoda Boone
7/28
Slow-Cooker Green Chicken Chili
Made with chicken, sweet potatoes, tomatillo salsa, and pinto beans, this easy chili is a cross between chile verde and white chicken chili.
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Romulo Yanes
8/28
Chipotle Chicken Tacos with Potatoes and Guacamole
Finish these spicy, smoky, guacamole-topped tacos with crisp, thinly sliced radishes and bright lime, and get ready to watch them disappear.
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Photo by Chris Gentile
9/28
Chicken Under a Brick with Avocados and Chiles
This technique encourages even cooking with the crispiest skin imaginable. The key to success is to cook the chicken over medium-low coals so the skin slowly renders out the fat. As for those grilled avocados, you're in for a treat. They're already our go-to side this summer.
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Photo by Chelsea Kyle, Food Styling by Rhoda Boone
10/28
Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce
Why should tacos have all the fun? These enchiladas are just as fast and easy, thanks to a one-pan stove-top cooking technique and a few store-bought shortcuts.
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Christopher Testani
11/28
Turkey Posole
Swap turkey for shredded rotisserie chicken in this lightening fast version of the Mexican hominy soup.
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12/28
Spicy Chipotle Chicken Tostadas
Spicy Mexican chorizo adds richness to tinga, a tomatoey shredded-chicken tostada topping.
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Photo by Penny De Los Santos
13/28
Enchiladas Verdes (Green Chicken Enchiladas)
These street stand–style enchiladas are stacked in a messy, luxurious pile, with individual layers of corn tortillas, fresh cilantro and onion, green sauce, shredded cheese, and chicken. The whole thing is topped with a blanket of crema and more cheese.
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Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton
14/28
"Nextover" Chicken Tacos With Quick Refried Beans
These tacos are a delicious and clever use of "nextovers" (what we call leftovers transformed into a new dish the next day).
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