What is a good mexican or tex-mex recipe for chicken?

Grilled chicken breast with a Mole-Chile Rub is an easy recipe.

4 Boneless Chicken Breast

Marinade:

2 tbs ancho chile powder

1 tbs chile powder

1 1/2 tbs chipotle chile powder

3 tbs cocoa powder

2 tbs kosher salt

1 tsp cayenne pepper

2 tbs mexican oregano

4 cloves garlic chopped

1/4 cup grape seed oil

1 large or 2 small limes

# Measure all dry ingredients for the marinade into

a plastic bag. Seal and shake to mix. Add grape seed

oil, juice from the lime, and chopped garlic.

# Place chicken breast on cutting board, remove

any fat. With a small fork, pierce chicken, both

sides about 6 - 8 times per side. This allows the marinade to penetrate the chicken. Add Chicken

to marinade. Refrigerate 1 hour and up to 4 hours.

# Let chicken rest at room temperature 30 minutes before you to grill. Remove the chicken from the bag and drain the excess marinade from the chicken.

# Grill 5 minutes per side. Place on serving platter,

cover with foil & rest 5 minutes.

Chicken Fajitas Recipe : Chicken Fajitas Recipe: Cook Chicken

http://www.youtube.com/watch?v=dtgTGUzrAAU

Tex-Mex Rice

http://www.youtube.com/watch?v=y8vl9_ahkBQ&feature...

TEX MEX FONDUE

1/4 c. chicken broth

1 garlic clove, minced

1 lb. Velveeta Mexican cheese spread with Jalapeno pepper, cubed

2 tbsp. lime juice

2 tbsp. cilantro, chopped

Mix together broth and garlic in 1 1/2 quart bowl. Microwave on high 2 to 3 minutes or until hot. Stir in Velveeta and lime juice. Microwave 3 to 4 minutes or until Velveeta is melted, stirring every 2 minutes. Stir in cilantro. Keep fondue hot while serving. Dip cooked chicken chunks, jicama chungs, red or green or yellow pepper chunks or tortilla chips into fondue.

mexican or tex-mex recipe for chicken

http://www.youtube.com/results?search_query=mexica...

Sour cream chicken tacos

Ingredients

1/2 lb. canned tomatoes, drained

1 small white onion, halved

1 clove garlic, peeled

1/2 - 3/4 teaspoon coarse salt

1/3 cup vegetable oil

1 cup cooked chicken meat, shredded, salted, kept warm [recipe below]

1 small green chili, preferably jalapeno, roasted, seeded and cut into strips

1/2 cup sour cream

8 flour tortillas

flat leaf parsley or cilantro for granish

Method

Preheat the oven to 375

Puree tomatoes, half of the onion, garlic and salt with a stick blender [or in a blender or food processor] Heat 1 1/2 tablespoons of the oil in a skillet. Add shredded chicken; cook and stir over medium high heat until it starts to brown, about 2 minutes. Add 1/2 cup of the tomato puree and the chili strips and continue cooking until almost dry. Remove to a plate, set aside, and keep warm.

Heat 1 tablespoon of oil in the skillet; fry the rest of the puree over fairly high heat, about 3 minutes.

Remove from the heat and stir in the sour cream. Set sauce aside and keep warm.

Heat the tortillas [I use one of the burners on my gas stove, turning them with long tongs, and watching

them carefully] just until warm. Mince the remaining onion half.

Put a little bit of the chicken filling in the middle of each of the tortillas, roll them up, and place them

side by side in an oven proof serving dish, or on a jelly roll pan. Pour the sauce down the center of the tacos. Bake about 10 minutes or until heated through. Serve garnished with the minced onion and a sprig or finely chopped parsely or cilantro.

Shredded Chicken

[makes 1 cup, enough for 8 tacos]

Ingredients

1 whole chicken breast

1 can [13.75 oz.] chicken broth

freshly ground black pepper

1 bay leaf

coarse salt

Method

Put the chicken breast, the broth, pepper [to taste] and the bay leaf in a saucepan; add water to cover. Heat to boil, reduce heat and simmer for 20 minutes. Turn off the heat and leave to cool in the broth. Remove skin and bones and shred meat by pulling it apart with your fingers. Save broth for another use [if desired]. Season the meat well with the salt and keep warm.

Boil some skinless fowl breasts for approximately 5 minutes or till there's no crimson on the interior. permit cool. Shred some fowl by using hand right into a pan with some salsa and slightly water and placed across to a simmer. upload in some rinsed black beans and slightly bitter cream and salt. Simmer till a great variety of the liquid is long previous. On a griddle heat a great flour tortilla on low and soften some cheese on it. placed some fowl on one 0.5 and fold over and proceed cooking till slightly brown on one element then turn over. decrease into triangles and serve.

I would make chili. This site has some very good chicken chili recipes.

http://www.chili-everyway.com/chicken-chili-recipe...

I especially love the Extremely Tasty Homemade Chili Recipe. Serve it up with cornbread.

http://www.chili-everyway.com/cornbread-recipe.htm...

or even try one of their side dishes.

http://www.chili-everyway.com/side-dishes.html

I really like their southwest salad recipe