Mexican Chicken Recipes

Try One Of These For Dinner Tonight

Mexican chicken recipes make for some delightful lunch and dinners. My recipes are delicious and easy to prepare. You will find a variety of chicken recipes to satisfy just about every Mexican food craving you may be having.

Before diving in please read my food handling tips for chicken to keep you and your family safe.

Food Handling Tips For Chicken

  1. Rinse and pat chicken dry. You can actually rinse away some of the bacteria that may be present.
  2. The safest way to defrost a frozen chicken is in the refrigerator. This method will take the longest, about 5 hours per pound. So plan on leaving a 3 to 4 lb. chicken overnight in the fridge. Remember to place a pan or dish underneath the chicken to catch any drips that will occur as the bird defrosts. You don't want chicken juice to contaminate other food in your refrigerator.
  3. Prevent cross contamination by being mindful of every surface/utensil the chicken/juices touch. From the point that you remove the wrapping on the chicken to even where you set the chicken, each surface/sink must be washed with soap and hot water.
  4. Have two cutting boards, one for produce cutting and one for meat and fish. This too will help in preventing cross contamination.

It's advisable to put a little bit of disinfecting bleach in your soapy water in the sink to wash the cutting board, knife, counter, and anything that has come in contact with the chicken.

Don't forget to wash your hands too after handling the chicken before you touch any other foods.

You also might consider wearing disposable latex gloves if you have any cuts on your hands to avoid getting any bacteria in them.

So that's it for my safety tips. This is the routine I follow and I've never gotten anyone sick. Use your best judgment and enjoy the recipes.

Some of our Mexican chicken recipes include how-to videos to help you in making our recipes. Check back as we will be adding more videos.

You can find more cooking videos here.

Mexican Chicken Recipes

Chicken Enchilada Recipe. You will learn with step by step instructions how to make the tastiest enchiladas.

Sour Cream Chicken Enchilada Recipe. You won't find any canned soup in our recipe. Wonderful rich flavor you won't want to miss.

Sizzling Chicken Fajitas. I will explain how to bring this dish to the table sizzling to impress your guests. Then just wait until they taste how delicious these are. Includes a how-to video.

Chicken Mole Recipe This is a delicious mole recipe with authentic flavor. 

Chicken Tortilla Soup Try this recipe when the weather gets cold. Easy to make, especially when you use a rotisserie chicken.

Easy Chicken Enchilada Recipe Made with green chiles, Jalapeno Jack cheese, garlic and of course chicken.

Mamasita's Chicken Enchiladas. Here is a great way to use up any of your chicken left-overs. Sent in by one of our readers.

Chipotle Chicken Breast. Delicious healthy recipe adapted from "Clean Eating Magazine".

Enjoy the recipes.

Return from Mexican Chicken Recipes to More Mexican Recipes

Contact Us

New! Comments

Have your say about what you just read! Leave me a comment in the box below.

Testimonials

Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 
Massachusetts



Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York


I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia


Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia


Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California


THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte


WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.


Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California