Any mexican boiled leftover chicken recipes?

I have about 3 leftover chicken breasts. My husband and I feel like having Mexican food. Any good recipes that i can use with boiled chicken breasts?

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7 Responses to “Any mexican boiled leftover chicken recipes?”

  1. M.B. said:

    chop it up, add some seasoning or sauce, and make fajitas or tacos or burritos or quesadillas….

  2. Mom of one said:

    Something I tried last week… I boiled brown rice (per directions on bag) I got some whole wheat soft tacos and Tostitos salsa con queso -medium.

    Spread a little salsa con queso on a soft taco. Heat for a few seconds in the microwave. Add rice and chicken (already hot). Roll them up and have yourself an eating good time!

    Hope this helps!

  3. Mountian_Baby said:

    Creamy chicken enchiladas:

    1 pound boneless chicken breasts diced
    1 8oz package cream cheese cut into cubes
    Flour or corn tortillas
    1 can diced green chili peppers
    ground cumin
    1 or 2 can green enchilada sauce
    Shredded cheese

    Cook the chicken in a skillet and when the chicken is done add the cream cheese, it will melt. As the cream cheese melts add the green chilis, and a couple of good dashes of cumin. Continue to heat on low until the cream cheese has melted.

    Fill a tortilla with the chicken mix, roll and place in a baking dish, Continue until the chicken mix is gone. Top with the enchilada sauce and sprinkle with cheese. Bake at 350 for about 10-15 min or until the sauce is nice and hot and the cheese is golden and bubbly.

    Polo Verde Sauce:
    3/4 cup butter
    3/4 cup flour
    1 1/2 tbsp cumin
    1 tsp garlic powder
    2 cups 1/2 and 1/2 or evaporated milk
    2 cups hot chicken stock (or hot water with bullion)
    1 small can diced green chili’s
    4 tbsp canned jalapenos chopped

    Melt the butter and stir in the flour. Let it cook and bubble for just a few minutes. Then whisk in the cumin and garlic powder. Then add a healthy splash of the 1/2 and 1/2 and whisk well, let it thicken up a bit. Then add a healthy splash of the stock, whisk and let it thicken up. Repeat until you have added all the liquids.

    Add the chili’s and jalapenos.

    This is good on a chicken tostada salad-tortilla bowels or layer of chips. Lettuce, chopped onions and tomatoes, sliced olived and canned sliced jalapenos, and some shredded cheese. Do 2 layers of these. Then add the sauce and serve with salsa, sour cream, and guacamole.

    Or shred it up and add to a qusadilla, taco, burrito etc…

  4. Luv2Cook said:

    Chop the meat, add green chilies and pepper jack cheese, roll into tortilla shells and cover with red enchilada sauce bake at 350 for 20 – 25 minutes. Serve with refried or black beans.

  5. weasel said:

    chicken enchiladas.
    -steam chicken and shread it.
    -make a quick enchilada sauce by blending four large tomatoes, some dry ground red chile (add little by little according to how hot you want it), salt, half a chopped onion, 4 garlic cloves, salt and a little cumin in the blender with a little water just to get it spinning.
    -cook the sauce in a pan on low heat until it thickens up a bit.
    -heat the CORN tortillas and fill them with the shreaded chicken (3 breasts should be enough for at least 8 enchiladas.
    -place the chicken filled tortillas in a baking dish, pour sauce over them , sprinkle with shreaded cheese (jack works fine)
    -put them in a preaheated 350ยบ oven until cheese is melted.

  6. Murray said:

    Skip over the usual tacos, enchiladas, etc. and check out the more interesting recipes. Read the reviews if they have them. The people who have tried these recipes often have some helpful suggestions.

    http://www.recipezaar.com/recipes.php?q%5B%5D=eftover+chicken&categ=127&ls=re&Search=Search&s_type=%2Frecipes.php

  7. a488494 said:

    I’ve said that least 488494 times. The problem this like that is they are just too compilcated for the average bird, if you know what I mean




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