mexican food recipe with chicken
The Best mexican food recipe with chicken
Chicken is one of my favorite things to cook, and this Mexican-inspired recipe is a simple yet special way to bring the flavors of home to the table. I love how it’s packed with bright, zesty ingredients—tomatoes, onions, cilantro, and a little lime juice—that make every bite feel fresh and alive. It’s not complicated, but it’s got that perfect balance of textures and tastes that kids and adults alike can’t resist. My kids have asked for this dish almost every week since I started making it, and honestly, it’s one of those meals that feels like a hug in a bowl. It’s great for a casual weeknight dinner or a make-ahead meal for a weekend gathering because it tastes even better the next day.
What really makes this recipe special is how it’s both comforting and light, making it a great choice for a healthy meal without feeling like you’re sacrificing flavor. The chicken stays tender and juicy, and the spices—like cumin and paprika—give it a warm, earthy kick that’s hard to beat. My family loves how it’s versatile, whether we’re serving it with warm tortillas, over rice, or even as a salad with avocado. It’s also a great way to get more veggies into the meal since the tomatoes and peppers add color and nutrition. Plus, it’s easy to customize—swap in different proteins or adjust the spices to suit what you’re in the mood for. It’s that kind of dish that feels like a celebration, whether it’s a simple family dinner or a little get-together with friends.
Chicken Enchiladas Verdes con Crema
A flavorful dish featuring tender chicken wrapped in corn tortillas, smothered in a vibrant green salsa, and topped with a creamy sauce. Perfect for a hearty and satisfying meal.
🥘Ingredients
- 2 lbs boneless chicken thighs
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 1 cup chicken broth
- 12 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 2 cups tomatillos, husked and rinsed
- 1 small white onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped
- 1 cup chopped cilantro
- 1 tbsp lime juice
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp vegetable oil
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tbsp butter
- 1 tsp cumin
- ½ tsp chili powder
- Salt and pepper to taste
👨🍳Directions
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1 Preheat oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Season chicken thighs with cumin, smoked paprika, garlic powder, salt, and pepper. Cook for 5-6 minutes per side until golden and cooked through. Remove from skillet and set aside. In the same skillet, add chicken broth and simmer for 5 minutes. Pour the broth over the chicken, cover, and let it rest for 10 minutes. Shred the chicken using two forks.
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2 In a blender or food processor, combine tomatillos, onion, garlic, jalapeño, cilantro, lime juice, salt, and pepper. Blend until smooth. Heat vegetable oil in a pan over medium heat. Pour the blended mixture into the pan and cook for 5-7 minutes, stirring occasionally, until it thickens slightly.
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3 In a separate bowl, mix heavy cream, chicken broth, butter, cumin, chili powder, salt, and pepper. Heat the mixture until it starts to simmer, then remove from heat and let it cool slightly.
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4 Heat tortillas in a tortilla warmer or dry skillet for 30 seconds per side until soft. Spread a thin layer of green sauce on each tortilla, then add a spoonful of shredded chicken and a sprinkle of cheese.
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5 Place tortillas seam-side down in a greased baking dish. Pour the remaining green sauce over the top. Pour the creamy sauce evenly over the enchiladas. Bake for 20-25 minutes until the cheese is melted and bubbly.
🔧Equipment
- Large skillet
- Mixing bowls
- Blender or food processor
- Oven
- Knife and cutting board
- Tortilla warmer
- Baking dish
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken Enchiladas Verdes con Crema Works
This Mexican chicken recipe is always a favorite for family gatherings because it’s simple yet packed with bold flavors that everyone loves. It’s perfect for any occasion—whether you’re serving it as a main dish or alongside rice and beans—because it’s hearty, customizable, and never disappoints. Plus, it’s easy to make ahead and reheats beautifully, so you can focus on enjoying the company instead of last-minute cooking stress.
❓ Frequently Asked Questions About Chicken Enchiladas Verdes con Crema
What is the best way to prepare chicken for a classic Mexican dish like Chicken Tinga?
For Chicken Tinga, start by marinating boneless, skinless chicken breasts or thighs in a mix of adobo sauce (or substitute with lime juice, garlic, and cumin), then simmer in tomato sauce, chipotle peppers in adobo, onion, and garlic until tender. For extra flavor, add a splash of beer or broth. Once cooked, shred the chicken and mix it with the sauce.
How can I make a flavorful Mexican Chicken Enchiladas without using canned enchilada sauce?
To make homemade enchilada sauce, sauté onion, garlic, and jalapeños until soft. Add diced tomatoes, tomato paste, and spices like cumin, chili powder, and smoked paprika, then simmer until thickened. For chicken, poach or bake it, shred it, and mix with cheese (like Monterey Jack or Oaxaca) before rolling into tortillas. Top with sauce, cheese, and sour cream before baking.
What’s the easiest way to cook Chicken Fajita-Style with peppers and onions?
For quick fajitas, slice chicken breast or thighs into strips, then marinate in lime juice, olive oil, garlic, cumin, and chili powder for 15 minutes. Cook in a skillet with bell peppers and onions (sliced and sautéed first), then add the chicken. Serve with warm tortillas, avocado, and salsa.
How do I ensure my Mexican Chicken Pozole that’s traditionally made with pork is flavorful and tender?
For a rich Chicken Pozole, start by simmering chicken thighs (or pork bones if you prefer) in water, garlic, bay leaves, and a pinch of salt until tender. Strain the broth, then mix it with homemade or store-bought pozole sauce (made with tomatoes, annatto, garlic, and spices). Add shredded chicken, lime wedges, radishes, and cilantro before serving.
What’s the best way to make a creamy and delicious Mexican Chicken Quesadilla?
For a creamy Quesadilla, layer shredded cooked chicken between flour tortillas, then sprinkle with shredded cheese (cheddar or Oaxaca). Cook in a skillet until crispy, then press down with a spatula. For extra creaminess, add a dollop of Mexican crema or sour cream and a pinch of cayenne or hot sauce before serving with salsa or guacamole.
