Special of the Day~ Mexican Chicken Fiesta!

Grilled Chicken Tacos

01 Aug Special of the Day~ Mexican Chicken Fiesta!

Sydne George Special of the DayIf you’re searching for something super simple and satisfying for summer grilling, look no further than this week’s Special of the Day~ Grilled Chicken Fiesta! Making Mexican Grilled Chicken ahead of time and having it on hand in the refrigerator will allow you to create all three recipes in today’s column, Grilled Chicken Tacos, Cheesy Chicken Enchiladas and Loaded Chicken Nachos, with ease.

Thin-cut chicken breasts are my new favorite find in the Albertsons meat department. Uniform in size and thickness, they are a dream to work with, especially when grilling, eliminating much of the guesswork when wondering if chicken is cooked through. If you don’t have thin-cut chicken breasts, pound regular boneless, skinless chicken breasts between two sheets of waxed paper to a uniform thickness of ¾ inch.

Preheat your grill while you’re mixing up the Mexican rub, take care to season both sides of each chicken breast, and the heavy lifting is done!

The versatility of the mildly spicy Mexican Grilled Chicken means you’ve got endless possibilities to effortlessly assemble including breakfast burritos, tacos, enchiladas, nachos, quesadillas, salads and more!

Season up some thin-cut chicken breasts, fire up the grill and get the party started with this week’s Special of the Day~ Grilled Chicken Fiesta! and recipes for Mexican Grilled Chicken Breasts, Grilled Chicken Tacos, Cheesy Chicken Enchiladas and Loaded Chicken Nachos. Happy grilling!

Grilled Chicken BreastsMexican Grilled Chicken Breasts

Recipe by Sydne George

(yield: 6 chicken breasts)
6 thin-cut* boneless, skinless chicken breasts

1 tbsp. Kosher salt

1 tsp. chili powder

1 tsp. cumin
*If you don’t have thin-cut chicken breasts, pound regular chicken breasts between two sheets of waxed paper to a uniform thickness of ¾ inch. Chicken breasts that are thin cut or pounded thin will cook quicker than regular chicken breasts.

Preheat barbecue grill to medium heat, 350 degrees.

Combine salt, chili powder and cumin in small bowl, stirring to combine.

Lay chicken breasts out in a single layer on cutting board. Sprinkle chicken breasts all over with spice mix, then turn and season other side of each chicken breast with spice rub making sure to cover the whole surface of each chicken breast.

Transfer seasoned chicken breasts to preheated grill and let grill until they release easily from the grill, about 4 minutes. Turn and grill other side of each chicken breast for an additional 4 minutes, then monitor the grill to make sure each chicken breast is getting cooked through and not overbrowning, turning as necessary to cook evenly. Chicken is done when juices run clear and an instant read thermometer hits 160 degrees. Remove chicken from grill, tent with foil and let rest before using. When chicken is cool, you can transfer to a sealed plastic bag to store in the refrigerator until ready to use.

Grilled Chicken Tacos

Grilled Chicken Tacos

Recipe by Sydne George

(serves 4)

2 Mexican Grilled Chicken Breasts, sliced into thin strips

8 flour tortillas

Chopped lettuce

Chopped tomatoes

Sliced avocados

Salsa

Sour Cream

Heat oven to 350 degrees.

Warm sliced Mexican Grilled Chicken and tortillas in foil in preheated oven while you prep the taco accoutrements.

Remove tortillas and chicken from oven.

Top warmed tortillas with grilled chicken and taco toppings.

Enjoy!

Cheesy Chicken Enchiladas (sm)

Cheesy Chicken Enchiladas

Recipe by Sydne George

(serves 4)

2 Mexican Grilled Chicken Breasts, cut into bite-sized pieces

¾ cup sour cream

½ tsp. Kosher salt

½ tsp. chili powder

½ tsp. cumin

4.5 ounce can diced green chilies

8-ounce package Monterey Jack cheese, grated

8-ounce package Pepper Jack cheese, grated

8 corn tortillas

1 cup heavy cream

Preheat oven to 350 degrees.

In medium mixing bowl, combine chicken, sour cream, salt, chili powder, cumin and green chiles.

Stir to combine.

Lay tortillas out on work surface.

Divide filling among tortillas.

Sprinkle grated cheese over filling on each tortilla, saving about ½ cup of Monterey Jack and ½ cup of Pepper Jack to top enchiladas.

Roll tortillas around filling and place seam side down in 9 x 13-inch baking pan.

Sprinkle reserved cheese over the assembled enchiladas.

Drizzle cream over assembled enchiladas.

Bake in preheated oven for 20-30 minutes until enchiladas are heated through and cheese has melted and is golden brown.

Enjoy!

Loaded Chicken Nachos

Loaded Chicken Nachos

Recipe by Sydne George

(makes one large platter of nachos)

1 bag corn tortilla chips

2 Mexican Grilled Chicken Breasts, cut into bite-sized pieces

15 ounce can of corn

16 ounces cheddar cheese, grated

4.5 ounce can diced mild green chiles

4.5 ounce can black olives

Preheat oven to 350 degrees.

Arrange chips on large oven proof platter.

Top chips with chicken, cheese, green chiles and olives.

Bake in preheated oven until cheese is completely melted.

Serve hot with sour cream and salsa.

Enjoy!

Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the day” are archived at sydnegeorge.com.

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