16 Mexican Menudo Recipe With Chicken Get Cooking And Enjoy!
Published on: Apr 26, 2024
Mexican menudo, also known as "pancita", is a traditional soup dish that is popular in Mexico and other Latin American countries. This flavorful and hearty soup is often enjoyed as a breakfast dish, especially during the colder months. While the classic recipe calls for beef tripe, this version features chicken as the main protein. Not only is this a tasty alternative, but it also cuts down on the cooking time. So why not try making this delicious Mexican menudo recipe with chicken today?
Main Ingredients: Chicken, Black Beans, Diced Tomatoes, Salsa, Frozen
Looking for a delicious and easy way to make chicken for your next dinner? Look no further than this mouth-watering Mexican Chicken Tortilla Casserole recipe. This dish is sure to be a hit with your family and friends, and the best part is, it's super simple to make!
Start by preheating your oven to 375°F. While the oven is heating up, prepare a 9x13 inch baking dish by greasing it with cooking spray or butter.
Next, in a large skillet, cook 1 pound of ground chicken over medium heat until it is no longer pink. Drain any excess fat and add in 1 diced onion, 1 diced bell pepper, and 2 cloves of minced garlic. Cook until the vegetables are tender.
Stir in 1 can of black beans, 1 can of corn, and 1 can of diced tomatoes with green chilies. Season with 1 tablespoon of chili powder, 1 teaspoon of cumin, and 1/2 teaspoon of oregano. Let the mixture simmer for a few minutes.
Layer 6 corn tortillas in the bottom of the prepared baking dish, overlapping them as needed. Spoon half of the chicken and vegetable mixture over the tortillas, then sprinkle 1 cup of shredded Mexican cheese over the top. Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
If you love lasagna but want to switch things up a bit, try this Mexican Lasagna recipe. It's packed with all the delicious flavors of traditional lasagna, but with a Mexican twist.
To make this dish, you'll need 9 lasagna noodles, 1 pound of ground chicken, 1 diced onion, 1 diced bell pepper, 2 cloves of minced garlic, 1 can of black beans, 1 can of corn, and 1 can of diced tomatoes with green chilies. You'll also need 1 cup of salsa, 1 tablespoon of taco seasoning, and 1/4 teaspoon of red pepper flakes.
Cook the lasagna noodles according to the package instructions. In a large skillet, cook the ground chicken over medium heat until it is no longer pink. Drain any excess fat and add in the onion, bell pepper, and garlic. Cook until the vegetables are tender.
Stir in the black beans, corn, diced tomatoes, salsa, taco seasoning, and red pepper flakes. Let the mixture simmer for a few minutes.
In a greased 9x13 inch baking dish, place 3 lasagna noodles on the bottom. Spread half of the chicken and vegetable mixture over the noodles, then sprinkle 1 cup of shredded cheddar cheese over the top. Repeat the layers, ending with a layer of noodles on top.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
This simple and flavorful Mexican Chicken recipe is perfect for a quick weeknight dinner. With just a few ingredients, you can have a delicious and satisfying meal on the table in no time.
Start by seasoning 4 boneless, skinless chicken breasts with salt, pepper, and cumin. In a large skillet, cook the chicken over medium heat until it is cooked through, about 6-7 minutes per side.
In the same skillet, add 1 diced onion and 1 diced bell pepper. Cook until the vegetables are tender. Add in 1 can of black beans, 1 can of corn, and 1 can of diced tomatoes with green chilies. Season with 1 tablespoon of chili powder and 1 teaspoon of cumin. Let the mixture simmer for a few minutes.
Slice the cooked chicken and add it back to the skillet with the vegetable mixture. Let it cook for an additional 5 minutes, or until everything is heated through and well combined.
Serve the Mexican chicken over rice or with your favorite tortillas. Top with shredded cheese, diced avocado, and a dollop of sour cream, if desired.
This hearty and comforting Mexican Chicken Corn Chowder is perfect for a chilly day. It's packed with tender chicken, corn, and potatoes, and has a delicious Mexican flair.
Start by cooking 1 pound of diced chicken in a large pot over medium heat until it is no longer pink. Remove the chicken from the pot and set it aside.
In the same pot, add 1 diced onion and 1 diced bell pepper. Cook until the vegetables are tender. Add in 2 cloves of minced garlic and cook for an additional minute.
Add 4 cups of chicken broth, 2 cups of diced potatoes, and 1 can of corn (drained). Season with 1 tablespoon of chili powder, 1 teaspoon of cumin, and a pinch of smoked paprika. Let the soup simmer for 20 minutes, or until the potatoes are tender.
Add the cooked chicken back to the pot, along with 1 cup of heavy cream and 1 cup of shredded cheddar cheese. Stir until the cheese is melted and everything is well combined. Serve hot and garnish with sliced green onions and diced avocado.
5of 12
Instant Pot Mexican Chicken
Main Ingredients: Chicken, Tomato Sauce, Worcestershire Sauce, Chili
If you're a fan of the Instant Pot, this Mexican Chicken recipe is a must-try. It's flavorful, tender, and can be used in so many different dishes.
To make this recipe, you'll need 4 boneless, skinless chicken breasts, 1 diced onion, 2 cloves of minced garlic, 1 can of diced tomatoes with green chilies, 1 can of black beans, and 1 can of corn. You'll also need 1 tablespoon of chili powder, 1 teaspoon of cumin, and 1/2 teaspoon of garlic powder.
Season the chicken with the chili powder, cumin, and garlic powder. Set your Instant Pot to sauté mode and add a bit of oil to the bottom. Once hot, add the chicken and cook for a few minutes on each side, until it is lightly browned.
Add in the onion and garlic and cook until the vegetables are tender. Add in the diced tomatoes, black beans, and corn. Season with a bit more chili powder and cumin, if desired.
Close the lid of the Instant Pot and set it to manual high pressure for 10 minutes. Once the timer goes off, let the pressure release naturally for 5 minutes before manually releasing the remaining pressure.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir everything together. Serve over rice or with your favorite tortillas.
6of 12
Chicken Enchiladas
Main Ingredients: Enchilada Sauce, Corn Tortillas, Chicken, Shredded
These classic Chicken Enchiladas are a crowd-pleaser for sure. They're filled with tender chicken, smothered in enchilada sauce, and topped with melted cheese. What's not to love?
To make these delicious enchiladas, you'll need 8 small flour tortillas, 2 cups of cooked and shredded chicken, 1 cup of enchilada sauce, and 2 cups of shredded Mexican cheese. You'll also need 1 diced onion, 1 diced bell pepper, 2 cloves of minced garlic, and 1/2 teaspoon of chili powder.
In a large skillet, cook the onion, bell pepper, and garlic until the vegetables are tender. Add in the shredded chicken and chili powder, and stir until everything is well combined.
Warm the tortillas in the microwave for a few seconds to make them more pliable. Spoon the chicken and vegetable mixture into the center of each tortilla, then roll them up and place them seam side down in a greased 9x13 inch baking dish.
Pour the enchilada sauce over the top of the tortillas, making sure they are all covered. Sprinkle the shredded cheese over the top and bake at 375°F for 20 minutes, or until the cheese is melted and bubbly.
7of 12
Shredded Chicken Enchiladas
Main Ingredients: Garlic, Enchilada Sauce, Kosher Salt, Chicken, Ground
If you want to switch things up a bit, try these Shredded Chicken Enchiladas. They're made with a creamy and flavorful sauce that will have you coming back for seconds.
Start by cooking 1 pound of boneless, skinless chicken breasts in a large pot until they are no longer pink. Remove the chicken and shred it using two forks.
In the same pot, add 1 diced onion and 1 diced bell pepper. Cook until the vegetables are tender. Add in 2 cloves of minced garlic and cook for an additional minute.
Add in the shredded chicken, 1 can of black beans, 1 can of corn, 1 can of diced tomatoes with green chilies, and 1/2 teaspoon of cumin. Let the mixture simmer for a few minutes.
In a separate pot, melt 2 tablespoons of butter over medium heat. Once melted, add in 2 tablespoons of flour and whisk until it forms a paste. Slowly add in 1 cup of chicken broth, whisking constantly to avoid lumps.
Once the sauce has thickened, remove it from the heat and stir in 1 cup of sour cream, 1 tablespoon of lime juice, and a handful of chopped cilantro.
In a greased 9x13 inch baking dish, place 6-8 flour tortillas on the bottom. Spoon the chicken mixture over the top, then pour the creamy sauce over everything. Sprinkle with shredded cheese and bake at 375°F for 20 minutes, or until the cheese is melted and bubbly.
If you're a fan of pasta dishes, this Mexican Chicken Pasta is sure to become a favorite. It's packed with tender chicken, veggies, and a creamy sauce that will have you going back for seconds.
Start by cooking 1 pound of boneless, skinless chicken breasts in a large pot until they are no longer pink. Remove the chicken and set it aside.
In the same pot, add 1 diced onion and 1 diced bell pepper. Cook until the vegetables are tender. Add in 2 cloves of minced garlic and cook for an additional minute.
Add the cooked chicken back to the pot, along with 1 can of black beans, 1 can of corn, and 1 can of diced tomatoes with green chilies. Season with 1 tablespoon of chili powder, 1 teaspoon of cumin, and 1/2 teaspoon of garlic powder. Let the mixture simmer for a few minutes.
Meanwhile, cook 1 pound of pasta according to the package instructions. Drain and add it to the pot with the chicken and vegetables.
In a separate pot, melt 2 tablespoons of butter over medium heat. Once melted, add in 2 tablespoons of flour and whisk until it forms a paste. Slowly add in 1 cup of chicken broth, whisking constantly to avoid lumps.
Once the sauce has thickened, remove it from the heat and stir in 1 cup of heavy cream and 1 cup of shredded Mexican cheese. Pour the sauce over the pasta and chicken mixture and stir until everything is well coated. Serve hot and garnish with chopped cilantro and diced avocado, if desired.
9of 12
Slow Cooker Mexican Shredded Chicken Tacos
Main Ingredients: Boneless, Skinless Chicken Breasts, Diced Tomatoes
Tacos are always a hit, and these Slow Cooker Mexican Shredded Chicken Tacos are no exception. They're easy to make and perfect for a busy weeknight dinner.
To make the shredded chicken, place 4 boneless, skinless chicken breasts in the slow cooker. Season with salt, pepper, and chili powder. Add in 1 diced onion, 1 diced bell pepper, 2 cloves of minced garlic, and 1 can of diced tomatoes with green chilies.
Cover and cook on low for 6-8 hours or on high for 3-4 hours. Once the chicken is cooked, shred it using two forks and mix it back in with the vegetables and juices in the slow cooker.
Serve the shredded chicken in warm tortillas and top with your favorite taco toppings, such as shredded cheese, salsa, diced avocado, and sour cream.
This Mexican Chicken Tortilla Soup is the perfect combination of flavors and textures. It's hearty, flavorful, and topped with crispy tortilla strips for a delicious crunch.
Start by cooking 1 pound of boneless, skinless chicken breasts in a large pot until they are no longer pink. Remove the chicken and set it aside.
In the same pot, add 1 diced onion and 1 diced bell pepper. Cook until the vegetables are tender. Add in 2 cloves of minced garlic and cook for an additional minute.
Add 4 cups of chicken broth, 1 can of black beans, 1 can of corn, and 1 can of diced tomatoes with green chilies. Season with 1 tablespoon of chili powder, 1 teaspoon of cumin, and 1/4 teaspoon of cayenne pepper.
Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes. Meanwhile, shred the cooked chicken using two forks.
Add the shredded chicken back to the pot and let it cook for an additional 5 minutes. Serve the soup hot and top with crushed tortilla chips, shredded cheese, diced avocado, and a dollop of sour cream, if desired.
This Mexican Chicken Casserole is a delicious and easy way to feed a crowd. It's packed with all the flavors of your favorite Mexican dishes, and it's sure to be a hit with everyone.
Start by cooking 1 pound of ground chicken in a large skillet until it is no longer pink. Add in 1 diced onion, 1 diced bell pepper, and 2 cloves of minced garlic. Cook until the vegetables are tender.
Stir in 1 can of black beans, 1 can of corn, and 1 can of diced tomatoes with green chilies. Season with 1 tablespoon of chili powder, 1 teaspoon of cumin, and 1/2 teaspoon of garlic powder. Let the mixture simmer for a few minutes.
Grease a 9x13 inch baking dish and place 6 corn tortillas on the bottom. Spoon half of the chicken and vegetable mixture over the tortillas, then sprinkle 1 cup of shredded Mexican cheese over the top. Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
Cover the dish with foil and bake at 375°F for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
12of 12
Low Carb Mexican Chicken Casserole
Main Ingredients: Boneless Skinless Chicken Breast, Olive Oil, Red Bell
If you're looking for a low carb option, this Mexican Chicken Casserole is the perfect choice. It's packed with all the delicious Mexican flavors, but without the carbs.
Ingredients:
For the broth:
1 whole chicken, cut into pieces
1 onion, chopped
4 cloves of garlic, minced
2 bay leaves
1 teaspoon dried oregano
10 cups of water
Salt and pepper to taste
For the soup:
1 cup dried white corn kernels
1 onion, chopped
4 cloves of garlic, minced
1 can of white hominy, drained and rinsed
2 dried ancho chiles, seeded and soaked in hot water for 20 minutes
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 cup chopped cilantro
2 limes, cut into wedges
Tortilla chips or tostadas for serving
Instructions:
In a large pot, combine the chicken, onion, garlic, bay leaves, dried oregano, water, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for 45 minutes to an hour, until the chicken is fully cooked.
While the broth is simmering, prepare the dried corn by soaking it in water overnight. Drain and rinse the corn before adding it to the pot with the chicken.
In a separate pan, sauté the chopped onion and minced garlic until they are translucent. Add in the drained hominy and cook for a few more minutes.
Using a blender, purée the soaked ancho chiles with a bit of water until it forms a smooth paste. Add this paste to the pot with the chicken and corn.
Add in the cooked onion, garlic, and hominy to the pot as well. Stir in the dried oregano and cumin.
Let the soup simmer for another 30 minutes, until the flavors have melded together.
Before serving, remove the bay leaves and add in the chopped cilantro. Serve with lime wedges and tortilla chips or tostadas on the side for added crunch.
This Mexican menudo recipe with chicken is a tasty and convenient twist on the classic dish. The use of chicken instead of beef tripe not only cuts down on cooking time but also makes it more accessible for those who may not enjoy tripe. However, the flavors of this soup remain authentic and satisfying. The combination of spices and herbs, along with the addition of ancho chiles, gives this menudo a rich and smoky flavor. Serve this soup for breakfast, lunch, or dinner for a taste of Mexico in every bite.
So why not try making this delicious Mexican menudo recipe with chicken today? It's a simple, yet flavorful dish that is sure to become a new favorite in your household. Don't forget to serve it with some tortilla chips or tostadas for added texture and a squeeze of lime for a burst of freshness. Enjoy!
![Simple shredded chicken enchiladas [+ recipe video] - The Tortilla Channel](https://thetortillachannel.com/wp-content/uploads/2017/11/Shredded-chicken-enchiladas-5.jpg)
