3 Way Tex Mex Chicken Oamc
Transform your weeknight dinners with this versatile and flavor-packed "3 Way Tex Mex Chicken OAMC" recipe! Perfect for meal prep enthusiasts, this one-skillet dish features tender shredded chicken simmered in a robust sauce made with diced tomatoes, green chilies, fragrant spices like cumin and smoked paprika, and a bright splash of lime juice. The recipe is designed to yield three convenient portions, letting you create tacos, enchiladas, or Tex-Mex chicken bowls with ease. Whether you're hosting Taco Tuesday, craving cheesy enchiladas, or building a hearty rice bowl, this freezer-friendly meal is a time-saving, crowd-pleasing solution. Plus, with only 15 minutes of prep time, you'll love bringing bold Tex-Mex flavors to the table, hassle-free.
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Recipe Information
Ingredients
- 4 large chicken breasts
- 1 cup chicken broth
- 15 ounces diced tomatoes with green chilies (Rotel-style)
- 8 ounces tomato sauce
- 1 medium chopped onion
- 2 teaspoons minced garlic
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons salt
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 0.25 cup chopped cilantro (optional)
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another minute.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 30 seconds to bloom the spices.
Place the chicken breasts into the skillet and pour in the chicken broth, diced tomatoes with green chilies, and tomato sauce.
Cover the skillet and simmer on low heat for 25-30 minutes or until the chicken is cooked through and tender.
Remove the chicken breasts from the skillet and shred them using two forks.
Return the shredded chicken to the skillet, mix well with the sauce, and stir in lime juice and optional chopped cilantro.
Allow the mixture to cool completely before dividing it into three portions for meal prepping (approximately 2 1/2 cups per portion).
To prepare tacos: Reheat one portion of chicken and serve with warm corn or flour tortillas, shredded lettuce, diced tomatoes, shredded cheese, and a dollop of sour cream.
To prepare enchiladas: Use one portion of chicken as a filling for eight small tortillas. Roll them, place in a baking dish, top with enchilada sauce and cheese, and bake at 375°F (190°C) for 20 minutes.
To prepare a Tex-Mex chicken bowl: Layer rice or quinoa in a bowl, top with reheated chicken, black beans, corn, diced avocado, and a drizzle of salsa or hot sauce. Garnish with cilantro if desired.
Nutrition Facts
Calories |
1758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 4185 mg | 182% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 23.3 g | ||
| Protein | 258.4 g | 517% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1448 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
