My favorite meals are Chicken Soft Taco Enchiladas and Mexican Rice Bowls. They are both my favorite easy Mexican Meal Recipes. Have a seat at my table and since I can’t make it for you, I will tell you all about it and share my recipe.
How the Recipe Came About
A favorite restaurant of mine in high school and College was Chi Chi’s. They are out of business now, but I loved when we went to Fargo and could eat there. 10 years later, the restaurant was closed and I was so sad because I always ordered the chicken soft taco enchilada style. This is basically like a wet taco/burrito heated up.
When you can never order it again, you make up something close to it. The original recipe had a very light brown sauce. It wasn’t a verde or a mole sauce. I tried a green enchilada sauce and loved it and that’s what I ended up with. The dish had Spanish rice, chicken, and cheese inside the large flour tortilla and the top was smothered in the sauce with lettuce, sour cream, and Pico on top. My recipe is not the same, but I think it tastes even better.
Feeding a Crowd or Guests
This meal is so easy and is a crowd-pleaser. I make it for myself, a crowd of 20 with leftovers, or just a few guests. Cook the chicken in the crockpot to make it easy. I cook plenty of chicken and if I only have a small group, I freeze the extra chicken to make enchiladas or quesadillas in the future. There is still a container of chicken in the freezer. I need to add enchiladas to my menu. It makes life convenient.
Chicken Soft Taco Enchilada Style
- 2-3lbs of chicken breasts or tenders (if frozen will need to cook longer)
- 1 10-ounce can of rotelle (tomatoes with green chilis)
- 1 onion chopped
- 1 red pepper chopped
- 2 tsp cumin
- Pepper to taste
Cook all in a crockpot for 4-6 hours on high depending on if the chicken is frozen or the amount of chicken. The longer you cook it the easier it is to shred and the less liquid. In the last 1-2 hours of cooking if the chicken is not broken up, slightly shred with your fork. After the chicken is cooked and shredded turn the crockpot to warm until ready to eat. Drain off the liquid if the meat does not absorb it all.
Ingredients To Assemble-
Serve in a buffet style and have your family or company make up their own.
- Flour or corn tortillas
- Shredded cheddar cheese
- Salsa or pico – restaurant-style salsa recipe, Pico recipe
- Spanish Rice- if you are cutting carbs, then skip this part. Make your favorite recipe or skip.
- Guacamole- the recipe for guac is here and is a must
- Green enchilada sauce- purchased or homemade. (I have used these brands)
To your tortilla add a spoonful of Spanish rice, then chicken, and cheese (I sometimes add guacamole instead of cheese.) Roll up like an enchilada and place it on your plate. Add heated green enchilada sauce to the top and then top with salsa and guac. If you want it hotter place it in the microwave for 30 seconds. Delish!
Options In This Meal
When I get company, I give them the option of making this a taco salad or a taco. Most are not adventurous like me and don’t make the soft taco enchilada style. They don’t know they are missing out. Serve this meal with black beans and or Spanish rice on the side and a side salad.
This Meal Makes Everyone Happy
On my birthday this January, I wanted to make my favorite meal which is this meal. I told my husband I was inviting a young couple over for lunch and planning to make this meal for them. I was not going to tell them it was my Birthday. They never found out it was my Birthday. We were all enjoying this meal and the brownies I made for them too. Try my avocado brownies.
It’s so easy, you may want to make this meal on your birthday. The meal keeps on giving because you will have leftovers and you can freeze the chicken for future meals.
Mexican-style Rice Bowls
This recipe is also easy and good for a crowd and you will have leftovers. Cook this in a 4 to 5-quart roaster oven or a 9×13 pan in the oven. I love not heating my house in the summer with my roaster oven.
- 1 cup minute brown rice
- 1 small onion chopped
- ½ chopped red pepper
- 1 10-ounce can rotelle
- 1 ½ cup chicken broth (if used diced chicken add and extra 1/2 cup)
- 1 12.5-ounce can chicken with the broth or 11/2 cups diced cooked chicken
- 1 cup canned black beans- drained and rinsed
- 1 cup can of drained or frozen corn
- 2 tbsp taco seasoning- I make my own- recipe link
Dump all ingredients in a roaster oven, or a 9×13 pan and cook for 1-1.5 hours at 325 degrees. Place each serving in a shallow bowl- add the Lettuce, the rice mixture, cheese, salsa, and avocado or guacamole on top. This is the best to keep for leftovers or take to work.
Enjoy My Favorite Easy Mexican Meals
Enjoy two of my favorite Easy Mexican meals. We never go out for Mexican, because these are better and healthier than eating out. These are company meals with lots of leftovers. Have a Happy Mexican meal!
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