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Mexican Chicken in a Pan

Name: Mexican Chicken in a Pan
Prep time: 300 s
Cook time: 3840 s
Total time: 4440 s
Yield: 6
Ingredients: 800 grams Chicken broiler or fryers breast skinless boneless meat only raw; 1 tablespoon PACE Dry Taco Seasoning Mix; 1 teaspoon Salt table; 1 teaspoon Spices pepper black; 2 tablespoons Oil canola; 1 Unit Onions raw; 3 Units Peppers sweet yellow raw; 4 Cloves Garlic raw; 1 can Sauce enchilada red mild ready to serve; 10 ounces Tomatoes red ripe canned with green chilies; 15 ounces Beans black mature seeds canned low sodium; 1 cup Corn sweet white frozen kernels cut off cob unprepared; 30 grams Coriander (cilantro) leaves raw; 1 cup Cheese Mexican blend; 1 Unit Peppers jalapeno raw

74'

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This dish features chicken seasoned with taco spices, cooked with a mix of vegetables and topped with cheese, creating a flavorful and colorful meal.

Not included in this recipe

Treenut

Peanuts

Fish

Egg

Crustaceans

Lunch

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 6 Portions +

Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw

800 grams Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw

PACE, Dry Taco Seasoning Mix

1 tablespoon PACE, Dry Taco Seasoning Mix

Salt, table

1 teaspoon Salt, table

Spices, pepper, black

1 teaspoon Spices, pepper, black

Oil, canola

2 tablespoons Oil, canola

Onions, raw

1 Unit Onions, raw

Peppers, sweet, yellow, raw

3 Units Peppers, sweet, yellow, raw

Garlic, raw

4 Cloves Garlic, raw

Sauce, enchilada, red, mild, ready to serve

1 can Sauce, enchilada, red, mild, ready to serve

Tomatoes, red, ripe, canned, with green chilies

10 ounces Tomatoes, red, ripe, canned, with green chilies

Beans, black, mature seeds, canned, low sodium

15 ounces Beans, black, mature seeds, canned, low sodium

Corn, sweet, white, frozen, kernels cut off cob, unprepared

1 cup Corn, sweet, white, frozen, kernels cut off cob, unprepared

Coriander (cilantro) leaves, raw

30 grams Coriander (cilantro) leaves, raw

Cheese, Mexican blend

1 cup Cheese, Mexican blend

Peppers, jalapeno, raw

1 Unit Peppers, jalapeno, raw

Mexican Chicken in a Pan

Nutri value

Go to instructions

Instructions

9 Steps

74'

Total

Preparation

64'

Cooking

Waiting

Step by step

1 of 9

Season Chicken Breasts

Generously coat the chicken breasts with taco seasoning, salt, and black pepper.

Check

2 of 9

Heat Oil

Warm 2 tablespoons of oil over medium-high heat in a large skillet or sauté pan.

Check

3 of 9

Brown the Chicken

Place the chicken in the skillet and brown well on the first side for about 4-5 minutes. Turn the chicken and brown on the other side for about 3-4 minutes, adjusting the heat as needed to prevent the spices from burning. Move to a plate.

Check

4 of 9

Cook Onions and Peppers

Add more oil if needed. Add the onion to the skillet and cook over medium heat for 3-4 minutes until it starts to soften. Add the bell peppers and garlic, cooking for another 3-4 minutes until the bell peppers are tender.

Check

5 of 9

10'

Simmer Sauce

Add any leftover taco seasoning, the enchilada sauce, and the diced tomatoes with green chiles. Bring to a simmer.

Check

6 of 9

30'

Simmer Chicken

Cover with the lid slightly open, lower the heat to low, and simmer, turning once, until the chicken is fully cooked to an internal temperature of 165 degrees in the center.

Check

7 of 9

Warm Beans and Corn

Add the drained and rinsed black beans and corn, cooking briefly just to warm through.

Check

8 of 9

Melt Cheese

Top with cheese and cover briefly to melt the cheese.

Check

9 of 9

Garnish

Sprinkle with cilantro and add fresh jalapeno slices if desired.