tex-mex chicken starter
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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prep time
10 Min
cook time
15 Min
method
Stove Top
yield
12 serving(s)
Ingredients
- 1/2 cup lemon juice
- 1/2 cup canola oil
- 3 tablespoons chili powder
- 1 1/2 teaspoons each garlic powder, ground cumin, dried coriander and dried oregano
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 1/4 to 1/2 teaspoon cayenne pepper, optional and to taste
- 3 pounds boneless skinless chicken breasts, cut into 1-inch strips
- 3 medium onions, halved and sliced into rings
- 4 cloves garlic, minced
How To Make tex-mex chicken starter
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Step 1In a large resealable plastic bag, combine lemon juice, oil and seasonings. Add chicken. Seal bag and turn to coat; refrigerate for 1 hour.
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Step 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.
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Step 3In the drippings, saute onions and garlic until onions are crisp-tender. Pour over chicken and mix well. Cool for 30 minutes.
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Step 4Divide mixture among three freezer containers; cover and freeze for up to 3 months. Thaw before using.
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