Mexican Chicken Stuffing
Loaded with bold, vibrant flavors, Mexican Chicken Stuffing is a versatile and easy-to-make dish that’s perfect for weeknight dinners or meal prep. This one-skillet wonder combines tender, shredded chicken poached in savory broth with a medley of black beans, corn, and diced tomatoes infused with green chilies, creating a hearty, protein-packed filling. Enhanced with aromatic spices like cumin, chili powder, and paprika, and finished with optional cilantro and melty Mexican cheese, this recipe is a fiesta of flavors. Use it to stuff bell peppers, fill tortillas, or top rice bowls for a customizable meal that’s sure to impress. Plus, it’s ready in just 45 minutes, making it as convenient as it is delicious! Keywords: Mexican stuffing, chicken stuffing recipe, easy Mexican dinner, shredded chicken filling.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 cup canned black beans, rinsed and drained
- 1 cup frozen corn kernels
- 1 can (10 ounces) diced tomatoes with green chilies (such as Rotel)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup cilantro, chopped (optional)
- 0.5 cup shredded Mexican cheese blend (optional for topping)
Instructions
In a medium saucepan, bring the chicken broth to a simmer over medium heat.
Add the chicken breasts to the broth and poach for 15-20 minutes, or until fully cooked and no longer pink inside. Remove the chicken, let it cool slightly, and shred it using two forks.
In a large skillet, heat the olive oil over medium-high heat.
Add the diced onion, red bell pepper, and garlic. Sauté for 4-5 minutes, or until the vegetables are softened and fragrant.
Stir in the black beans, corn, and the can of diced tomatoes with green chilies (including the juices). Cook for 2-3 minutes to combine.
Add the shredded chicken to the skillet, then stir in the ground cumin, chili powder, paprika, salt, and black pepper. Cook for another 5 minutes, allowing the flavors to meld.
Remove the skillet from heat and stir in the chopped cilantro, if using.
Use the stuffing to fill bell peppers, tortillas, or as a topping for rice bowls. If desired, sprinkle with shredded Mexican cheese blend and let it melt before serving.
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 5545 mg | 241% | |
| Total Carbohydrate | 122.5 g | 45% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 31.2 g | ||
| Protein | 155.8 g | 312% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 747 mg | 57% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3647 mg | 78% | |
*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.
