Are you craving a flavorful dinner that combines the bold spices and vibrant flavors of Mexico? Look no further! We’ve gathered 18 mouth-watering spicy Mexican chicken recipes to satisfy your cravings. From classic dishes like pollo asado tacos and chicken mole, to innovative twists like sheet pan fajitas and stuffed sweet potatoes, we’ve got you covered.
In this article, we’ll take a culinary journey through the vibrant flavors of Mexico, exploring the perfect blend of spices, herbs, and bold ingredients that make these recipes stand out. Whether you’re a seasoned cook or just starting to explore the world of Mexican cuisine, these recipes are sure to delight your taste buds and leave you wanting more.
So what are you waiting for? Dive in and discover the ultimate collection of spicy Mexican chicken recipes!
Slow Cooker Mexican Chicken Tinga
This recipe transforms ordinary chicken into a flavorful and aromatic Mexican dish with the rich flavors of chipotle peppers, garlic, and spices. Perfect for a weeknight dinner or weekend gathering, this slow cooker recipe is easy to prepare and requires minimal supervision.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 chipotle peppers in adobo sauce, chopped
– 2 cloves of garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In the slow cooker, combine chicken, chipotle peppers, garlic, cumin, smoked paprika, salt, and pepper.
2. Add diced tomatoes on top of the chicken mixture.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Shred the cooked chicken with two forks and stir to combine with the sauce.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Creamy Chipotle Chicken Enchiladas
Elevate your Mexican-inspired meal with this creamy and spicy recipe featuring chipotle peppers, tender chicken, and gooey cheese. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into small pieces
– 1/2 cup cream
– 1 tablespoon olive oil
– 2 chipotle peppers in adobo sauce, chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese (or cheddar)
– Salt and pepper to taste
– Optional: cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat oil over medium-high. Add chicken; cook until browned, about 5 minutes.
3. Add chopped onion and garlic; cook until softened, about 2 minutes.
4. Stir in cream, chipotle peppers, and salt/pepper to taste.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble enchiladas: Place a spoonful of chicken mixture onto each tortilla, roll up, and place seam-side down in a baking dish.
7. Top with cheese; bake for 15-20 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Grilled Mexican Chicken with Avocado Salsa
Elevate your grilled chicken game with this flavorful and refreshing recipe that combines the bold flavors of Mexico with the creaminess of avocado. Perfect for a quick weeknight dinner or a backyard BBQ, this dish is sure to please!
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 2 ripe avocados, diced
– 1/2 red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon fresh cilantro leaves, chopped
– Salt to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together lime juice, olive oil, garlic, oregano, cumin, salt, and pepper.
3. Brush the mixture evenly onto both sides of the chicken breasts.
4. Grill chicken for 5-6 minutes per side, or until cooked through.
5. Meanwhile, combine avocado, red onion, jalapeño, and cilantro in a bowl.
6. Season with salt to taste.
7. Serve grilled chicken with Avocado Salsa spooned on top.
Cooking Time: 12-15 minutes
One-Pan Mexican Chicken and Rice
This recipe combines juicy chicken, flavorful rice, and spices in one pan for a delicious and satisfying meal. Perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 cups cooked white rice
– 1 tablespoon olive oil
– 1 onion, diced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– Shredded cheese, optional
Instructions:
1. Heat the olive oil in a large oven-safe skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from pan and set aside.
3. Add the onion and red bell pepper to the pan; cook until tender, about 4-5 minutes.
4. Stir in the cooked rice, diced tomatoes with green chilies, cumin, and chili powder. Cook for 1 minute.
5. Return the chicken to the pan and stir to combine. Season with salt and pepper to taste.
6. Cover the skillet and bake at 375°F (190°C) for 20-25 minutes or until the chicken is cooked through.
7. Garnish with shredded cheese, if desired.
Cooking Time: 30-35 minutes
Mexican Chicken Stuffed Peppers
Elevate your dinner game with this flavorful and colorful recipe that combines the bold flavors of Mexico with the convenience of stuffed peppers. This dish is perfect for a weeknight meal or a special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 lb boneless, skinless chicken breast, cooked and shredded
– 1/2 cup cooked rice
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 tsp cumin
– 1 tsp chili powder
– 1/4 tsp paprika
– Salt and pepper to taste
– Shredded cheese (Monterey Jack or Cheddar), for serving
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place in a baking dish.
3. In a bowl, mix together chicken, rice, diced tomatoes, cumin, chili powder, paprika, salt, and pepper.
4. Stuff each pepper with the chicken mixture and cover with aluminum foil.
5. Bake for 25 minutes, then remove foil and bake an additional 10-15 minutes or until peppers are tender.
6. Serve hot, topped with shredded cheese and chopped cilantro if desired.
Cooking Time: 35-40 minutes
Chicken Fajita Quesadillas
Transforming the flavors of chicken fajitas into quesadillas is a game-changer for anyone looking to spice up their snack or meal routine. This recipe combines juicy chicken, sautéed peppers and onions, and melted cheese within a crispy tortilla.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into strips
– 1/2 cup sliced bell peppers (any color)
– 1/2 cup sliced onions
– 2 cloves garlic, minced
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 4 large tortillas
– 2 cups shredded cheese (Monterey Jack or Cheddar work well)
– Cooking spray or oil
Instructions:
1. Heat a large skillet over medium-high heat. Cook chicken, peppers, onions, and garlic until the chicken is cooked through and vegetables are tender.
2. In a separate pan or griddle, warm tortillas over medium heat for 30 seconds on each side.
3. Assemble quesadillas by placing cooked chicken mixture onto half of each tortilla, followed by shredded cheese.
4. Fold tortillas in half to enclose filling.
5. Cook for an additional 2-3 minutes or until cheese is melted and tortillas are crispy.
6. Serve hot with your favorite toppings, such as sour cream, salsa, and avocado.
Cooking Time: 15-20 minutes
Authentic Pollo Asado Tacos
Experience the bold flavors of Mexico with this classic recipe for slow-cooked chicken tacos, perfect for any occasion.
Ingredients:
– 2 lbs boneless, skinless chicken thighs
– 1/4 cup lime juice
– 1/4 cup orange juice
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– 1/4 tsp paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Sliced radishes, lime wedges, cilantro, and sour cream (optional)
Instructions:
1. In a large bowl, whisk together lime juice, orange juice, garlic, oregano, cumin, paprika, salt, and pepper.
2. Add the chicken to the marinade and refrigerate for at least 2 hours or overnight.
3. Preheat grill to medium-high heat. Remove chicken from marinade, letting excess liquid drip off.
4. Grill chicken for 5-7 minutes per side, or until cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos with grilled chicken, radishes, lime wedges, cilantro, and sour cream (if using).
7. Serve immediately.
Cooking Time: 2-3 hours (including marinating time)
Mexican Chicken Tortilla Soup
Warm up with a flavorful and comforting bowl of Mexican Chicken Tortilla Soup. This recipe combines the richness of chicken broth, the spice of chipotle peppers, and the crunch of crispy tortilla strips.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp chipotle peppers in adobo sauce, finely chopped
– 8-10 corn tortillas, cut into thin strips
– Salt and pepper to taste
– Optional toppings: shredded cheese, diced avocado, sour cream, cilantro
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, garlic, and bell pepper; cook until vegetables are tender, about 5 minutes.
3. Stir in cumin, smoked paprika, and chipotle peppers. Cook for 1 minute.
4. Add diced tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
5. Just before serving, add tortilla strips to the pot and cook for an additional 2-3 minutes or until crispy.
Cooking Time: 30-40 minutes
Chicken Mole with Homemade Sauce
This classic Mexican dish combines tender chicken with a rich, complex mole sauce made from a blend of spices, chocolate, and nuts. This recipe yields a flavorful and aromatic sauce that’s perfect for serving over grilled or roasted chicken.
Ingredients:
– 2 lbs boneless, skinless chicken breasts
– 1/4 cup homemade mole sauce (recipe below)
– 2 tbsp vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
Mole Sauce Ingredients:
– 1/2 cup raisins
– 1/4 cup almonds
– 1/4 cup unsweetened cocoa powder
– 1 tsp ground cinnamon
– 1/2 tsp ground cumin
– 1/4 tsp cayenne pepper
– 1/4 cup all-purpose flour
– 2 cups chicken broth
– 2 tbsp vegetable oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened.
3. Add chicken to the skillet; season with salt and pepper. Cook for 5-7 minutes or until browned.
4. Transfer chicken to a baking dish and pour mole sauce over the top.
5. Bake for 20-25 minutes or until chicken is cooked through.
Cooking Time: 25-30 minutes
Cheesy Mexican Chicken Casserole
A flavorful and comforting casserole that combines the spicy kick of Mexican cuisine with the creaminess of melted cheese. Perfect for a weeknight dinner or a casual gathering.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 can (10 oz) of enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. Cook the chicken in a large skillet over medium-high heat until browned, about 5-6 minutes.
3. Add the enchilada sauce, onion, garlic, and cumin. Simmer for an additional 2-3 minutes.
4. In a separate bowl, combine the cheddar and Monterey Jack cheese.
5. Grease a 9×13 inch baking dish with olive oil. Arrange half of the chicken mixture in the dish, followed by half of the cheese mixture. Repeat the layers.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Sheet Pan Mexican Chicken Fajitas
A flavorful and easy-to-make dish that combines the classic fajita flavors with the convenience of a sheet pan meal. Perfect for a quick weeknight dinner or a crowd-pleasing weekend meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into strips
– 1 large onion, sliced
– 2 large bell peppers (any color), sliced
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 8 small flour tortillas
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a sheet pan with aluminum foil or parchment paper.
3. In a large bowl, whisk together olive oil, cumin, chili powder, and paprika.
4. Add chicken, onion, bell peppers, and garlic to the bowl; toss to coat.
5. Spread the mixture onto the prepared sheet pan in a single layer.
6. Bake for 25-30 minutes or until chicken is cooked through and vegetables are tender.
7. Warm tortillas according to package instructions.
8. Assemble fajitas by placing cooked chicken and vegetables onto tortillas; add desired toppings.
Cooking Time: 25-30 minutes
Chicken Tamale Pie with Cornbread Crust
This hearty, comforting dish combines the flavors of traditional tamales with a crispy cornbread crust, making it perfect for a cozy night in or a special occasion.
Ingredients:
For the filling:
– 1 lb boneless, skinless chicken breasts, cooked and shredded
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1/2 cup frozen corn kernels
– 1/4 cup chopped fresh cilantro
– 1 tsp cumin
– Salt and pepper to taste
For the cornbread crust:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup grated cheddar cheese (optional)
– 1/2 cup milk
– 1 large egg
– 2 tbsp unsalted butter, melted
– Salt to taste
Instructions:
1. Preheat oven to 375°F.
2. In a mixing bowl, combine the chicken, diced tomatoes with green chilies, corn kernels, cilantro, cumin, salt, and pepper.
3. Pour the mixture into a 9×13-inch baking dish.
4. Prepare the cornbread crust by whisking together the flour, cornmeal, cheese (if using), milk, egg, and melted butter in a separate bowl. Season with salt to taste.
5. Spread the cornbread mixture evenly over the filling.
6. Bake for 35-40 minutes or until the crust is golden brown.
Cooking Time: 35-40 minutes
Spicy Mexican Chicken Street Tacos
Experience the bold flavors of Mexico with these spicy street-style tacos, packed with juicy chicken, crunchy slaw, and a tangy kick. Perfect for a quick weeknight dinner or a flavorful snack.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 8-10 corn tortillas
– 1 cup shredded red cabbage
– 1/4 cup chopped cilantro
– Salt and pepper to taste
– Lime wedges, for serving
Instructions:
1. In a large bowl, whisk together lime juice, garlic, cumin, smoked paprika, and cayenne pepper.
2. Add the chicken breasts and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and cook for 5-6 minutes per side, or until cooked through.
4. Meanwhile, prepare slaw by combining shredded red cabbage, chopped cilantro, salt, and pepper in a bowl.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by slicing cooked chicken into thin strips and serving with slaw, lime wedges, and your favorite toppings.
Cooking Time: 15-20 minutes
Chicken and Black Bean Tostadas
A flavorful and nutritious twist on traditional Mexican cuisine, this recipe combines the savory taste of chicken with the creamy richness of black beans and crunchy texture of tostadas.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into small pieces
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper, to taste
– 6 corn tortillas (tostadas)
– Shredded cheese, lime wedges, cilantro, and sour cream (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken, onion, and garlic. Cook until the chicken is cooked through and the vegetables are tender.
3. Stir in the cumin, salt, and pepper.
4. Add the black beans to the skillet and stir to combine.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tostadas by spooning the chicken and bean mixture onto each tortilla, then top with cheese, cilantro, and a squeeze of lime juice (if desired).
7. Serve immediately.
Cooking Time: 15-20 minutes
Mexican Chicken Stuffed Sweet Potatoes
Elevate your dinner game with this flavorful and nutritious recipe that combines the natural sweetness of sweet potatoes with the bold flavors of Mexico. This dish is perfect for a quick weeknight meal or a casual gathering.
Ingredients:
– 4 large sweet potatoes
– 1 pound boneless, skinless chicken breast, cooked and diced
– 1/2 cup black beans, drained and rinsed
– 1/2 cup frozen corn kernels
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– Optional toppings: sour cream, shredded cheese, diced tomatoes, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes with a fork several times and bake for 45-50 minutes, or until tender.
3. In a large bowl, mix together chicken, black beans, corn kernels, olive oil, cumin, chili powder, salt, and pepper.
4. When sweet potatoes are cooked, slice them in half lengthwise and scoop out some of the flesh to make room for the filling.
5. Stuff each sweet potato with the chicken mixture and top with your desired toppings.
Cooking Time: 1 hour 15 minutes
Chicken Pozole Rojo
Pozole rojo is a classic Mexican stew that combines tender chicken, hominy, and spices with a rich, red broth. This recipe serves 4-6 people and can be easily customized to suit your taste preferences.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups dried hominy, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, diced
– 3 garlic cloves, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/4 cup red chili sauce (such as sriracha)
– 4 cups chicken broth
– Salt and pepper, to taste
– Optional toppings: lime wedges, chopped cilantro, shredded cheese, diced radishes
Instructions:
1. In a large pot, heat the oil over medium-high. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, smoked paprika, and chili sauce. Cook for an additional minute.
3. Add the chicken, hominy, and broth. Bring to a boil, then reduce the heat and simmer for 30-40 minutes or until the chicken is cooked through.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with your choice of toppings.
Cooking Time: 45-50 minutes
Easy Mexican Chicken Salad
A flavorful and refreshing salad that combines the spicy kick of chipotle peppers with the creaminess of avocado and the crunch of crispy tortilla strips.
Ingredients:
– 1 pound cooked chicken breast, diced
– 1 ripe avocado, diced
– 1/2 cup cherry tomatoes, halved
– 1/4 cup red onion, thinly sliced
– 1 chipotle pepper in adobo sauce, minced
– 1 tablespoon freshly squeezed lime juice
– Salt and pepper to taste
– 1/4 cup crumbled queso fresco (optional)
– Tortilla strips for garnish
Instructions:
1. In a large bowl, combine chicken, avocado, cherry tomatoes, red onion, and chipotle pepper.
2. Squeeze lime juice over the top and season with salt and pepper to taste.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Just before serving, sprinkle queso fresco on top (if using).
5. Garnish with tortilla strips and serve chilled.
Cooking Time: None! This salad is best served cold.
Chicken Chilaquiles with Red Sauce
Chilaquiles is a popular Mexican dish that transforms leftover tortillas into a flavorful, comforting meal. This recipe adds juicy chicken and a rich red sauce for an extra layer of deliciousness.
Ingredients:
– 2 cups cooked chicken, shredded
– 4-6 corn tortillas, cut into quarters
– 1/2 cup vegetable oil
– 1 onion, diced
– 2 garlic cloves, minced
– 1 can (14.5 oz) crushed tomatoes
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Shredded cheese, for serving (optional)
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add tortilla quarters; cook until crispy and golden, about 3-4 minutes per side.
3. In the same skillet, sauté onion and garlic until softened.
4. Add crushed tomatoes, cumin, salt, and pepper; stir to combine.
5. Add cooked chicken; simmer for 2-3 minutes or until heated through.
6. Serve with crispy tortilla quarters, topped with shredded cheese and chopped cilantro (if using).
Cooking Time: 20-25 minutes
Summary
Elevate your dinner game with these 18 spicy Mexican chicken recipes! From slow-cooked tinga to grilled fajitas and creamy enchiladas, there’s something for every taste bud. Try making one-pot chicken and rice or stuffed peppers for a hearty meal. If you’re craving something more adventurous, go for the authentic pollo asado tacos or spicy street tacos. And don’t forget about classic dishes like mole with homemade sauce or sheet pan fajitas. Whether you’re in the mood for something comforting or bold, these recipes are sure to satisfy your cravings.
