Tex-mex Chicken Starter Recipe

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Tex-Mex Chicken Starter

Lynn Dine

By
@diner524

A recipe I found on the Taste of Home website. This is a recipe to make Tex-Mex flavored chicken that can be used for tacos, quesadillas, enchiladas, burritos, taquitos, flautas, chimichangas etc. Makes for a quick start to getting on the table when the chicken is already done.
Note: Time doesn't include 1 hour marinating or 30 min. cooling times.


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Rating:

Serves:

12

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1/2 c
lemon juice
1/2 c
canola oil
3 Tbsp
chili powder
1 1/2 tsp
each garlic powder, ground cumin, dried coriander and dried oregano
3/4 tsp
salt
3/4 tsp
pepper
1/4 to 1/2 tsp
cayenne pepper, optional and to taste
3 lb
boneless skinless chicken breasts, cut into 1-inch strips
3 medium
onions, halved and sliced into rings
4 clove
garlic, minced

Directions Step-By-Step

1
In a large resealable plastic bag, combine lemon juice, oil and seasonings. Add chicken. Seal bag and turn to coat; refrigerate for 1 hour.
2
In a large skillet over medium-high heat, bring chicken and marinade to a boil in batches. Reduce heat; cook and stir for 6 minutes or until juices run clear. Remove chicken with tongs to a large bowl.
3
In the drippings, saute onions and garlic until onions are crisp-tender. Pour over chicken and mix well. Cool for 30 minutes.
4
Divide mixture among three freezer containers; cover and freeze for up to 3 months. Thaw before using.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southwestern