Baked Mexican Chicken Food

HEALTHY MEXICAN CHICKEN BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a large skillet over medium heat. Season one side of chicken breasts with half the cumin, half the garlic powder, salt, and black pepper; arrange chicken breasts with seasoned sides down in the hot oil. Fry until chicken is lightly browned on the bottom, 4 to 5 minutes.
• Season the top of each chicken breast with the remaining cumin, remaining garlic powder, salt, and black pepper; flip chicken and cook until other side is lightly browned, 4 to 5 minutes. If the skillet gets dry, pour in just enough juice from the salsa to keep it from burning.
• Transfer chicken breasts to a 9x9-inch baking dish; sprinkle with Mexican cheese blend. Loosen all the drippings from the skillet with a little more juice from the salsa and pour on top of chicken breasts. Spoon salsa over cheese layer.
• Bake chicken breasts until no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

MEXICAN CHICKEN MARINADE

Steps:

• Place the chicken breasts in a large ziplock bag. In a small bowl, whisk together the olive oil, lime juice, garlic, cilantro, chili powder, cumin, salt, and pepper.
• Pour the marinade over the chicken and seal the bag, squeezing out all the air.
• Move the chicken around in the marinade until it is all evenly coated.
• Refrigerate and let it marinate for at least 30 minutes and up to 4 hours (see note).
• You can freeze the chicken in the marinade immediately and let it marinate as it defrosts, or marinate and cook it immediately.
• Either grill the chicken for 6-8 per side, pan fry for 6-8 minutes per side over medium heat, or bake at 375 degrees F for 20-30 minutes, or until an internal temperature of 165 degrees F has been reached.
• Let the chicken rest, tented with foil, for 5 minutes before serving.

OVEN BAKED CHICKEN QUESADILLAS

Steps:

• Place Chicken ingredients in a bowl and mix to coat chicken.
• Heat oil in skillet over high heat. Add onion and garlic, cook for 1 minute. Then add capsicum and cook for 2 minutes until starting to soften. Transfer into bowl.
• Return skillet to the stove. Add chicken and cook until browned. Add to same bowl. Set aside until the filling cools (to speed it up, cover and refrigerate, and/or spread out on plate).
• Preheat oven to 220C / 430F (standard) or 200C/390F (fan / convection).
• Spray baking tray lightly with olive oil. Heat in the oven while you assemble the quesadillas.
• Divide the filling between the tortillas, covering half the surface. Top with cheese. Fold in half and press down gently but firmly.
• Remove baking tray from oven. Transfer quesadillas onto tray (you should hear a soft sizzle).
• Bake for 8 minutes. Then turn the quesadillas (over the folded edge) then press down with the egg flip. Bake for a further 8 minutes or until the surface is crispy.
• Remove from oven and serve immediately!

OVEN BAKED MEXICAN CHICKEN BREAST

Steps:

• Prepare Chicken Breasts: Trim any fat from the chicken breasts, place each breast on top of a sheet of plastic wrap, and then place another sheet of plastic wrap over the breast1 (see Notes section). Flatten the chicken breasts to an even thickness by using a rolling pin or meat mallet. Starting at the middle of the breast, gently pound down and out toward the edges until there is no longer a hump and the breast is an even thickness throughout.
• Brine Chicken Breasts: Fill a large bowl with one quart of warm water. Add ¼ cup of kosher salt to the water and mix until the salt is fully dissolved. Add the chicken breasts to the water and allow to sit for 15 to 20 minutes. Remove the chicken breasts from the brine, and then pat dry with paper towels.
• Preheat oven to 450°
• Season Chicken Breasts: Place the breasts on a baking sheet or in a baking dish. Brush both sides of each chicken breast with olive oil and evenly coat each side with my Homemade Taco Seasoning mix. Alternatively, season with your own favorite taco seasoning.
• Bake Chicken Breasts: Place the baking sheet on the middle rack of the oven and bake until the breasts reach an internal temperature of 165°F, this can take anywhere from 10 to 20 minutes2 (see Notes section) depending on the thickness of the breasts and your oven's settings. For instance, when I set my oven to the traditional Bake setting, the breasts usually cook to 165°F in 12 to 14 minutes. If I set my oven on Single Rack Convection Bake, they usually cook to 165°F in 8 to 10 minutes. I highly recommend using a probe or meat thermometer to get the best results.
• After removing the chicken from the oven, allow it to rest for 8 to 10 minutes before serving.

VERSATILE MEXICAN CHICKEN THIGHS

Steps:

• Mix the garlic, cumin, oregano, salt and pepper on a wide plate or baking dish. Put chicken thighs on top, then turn them over to coat with the seasoning mix.
• Put the olive oil in a wide skillet over medium-high heat. When the oil is hot, add the chicken thighs and cook 7-8 minutes. Turn the thighs over and cook 7-8 minutes longer or until thighs are cooked through.

MEXICAN-SPICED CHICKEN THIGHS

Steps:

• Heat oven to 425 degrees. Spray a 9x13 baking dish with nonstick cooking spray.
• Lay out the chicken thighs in the prepared pan, skin-side up. Squeeze the lime juice all over the meat.
• Combine all the spices in a small bowl. Sprinkle generously over the meat.
• Divide the butter up into 8 little clumps. Place 1 clump on top of each chicken thigh.
• Bake for about 45 minutes.

BAKED CHICKEN WINGS RECIPE

Steps:

• Heat oven to 425°F. Line two 15x10x1-inch pans with foil. Spray foil generously with cooking spray. In small bowl, mix dressing, chiles, 1 tablespoon of the taco seasoning mix and the cilantro; refrigerate.
• In gallon-size resealable food-storage plastic bag, mix flour and remaining taco seasoning mix. Add chicken to bag; seal, and shake to coat chicken. Place 1 inch apart in pans. Brush tops and sides of chicken with melted butter.
• Bake 20 minutes. Turn chicken. Rotate pans, and bake 10 to 12 minutes longer or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Place chicken on paper towel-lined heatproof plate to drain. Transfer to serving platter. Serve with dressing.

BAKED MEXICAN CHICKEN THIGHS

Steps:

• Preheat oven to 375 degrees F.
• Place chicken in 1 layer in baking dish.
• Combine all other ingredients, pour over chicken.
• Cover, bake 30 minutes. Remove cover, bake an additional 15 minutes.

CHICKEN ENCHILADAS

Steps:

• Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
• Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
• Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
• Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
• Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.