tex-mex chicken starter
No Image
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.
►
yield
12 serving(s)
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For tex-mex chicken starter
-
1/2 clemon juice
-
1/2 ccanola oil
-
3 Tbspchili powder
-
1 1/2 tspeach garlic powder, ground cumin, dried coriander and dried oregano
-
3/4 tspsalt
-
3/4 tsppepper
-
1/4 to 1/2 tspcayenne pepper, optional and to taste
-
3 lbboneless skinless chicken breasts, cut into 1-inch strips
-
3 mdonions, halved and sliced into rings
-
4 clovegarlic, minced
How To Make tex-mex chicken starter
-
1In a large resealable plastic bag, combine lemon juice, oil and seasonings. Add chicken. Seal bag and turn to coat; refrigerate for 1 hour.
-
2In 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.
-
3In the drippings, saute onions and garlic until onions are crisp-tender. Pour over chicken and mix well. Cool for 30 minutes.
-
4Divide mixture among three freezer containers; cover and freeze for up to 3 months. Thaw before using.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT