Tex-Mex Chicken Starter

Tex-mex Chicken Starter

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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.

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Tex-Mex Chicken Starter

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.

Printable Recipe Card

About Tex-Mex Chicken Starter

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



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