This Mexican Chicken Master Mix is freezer to table for so many dishes! It will be your go to short cut for quick Mexican Meals in just minutes! From Nachos, Tacos, Enchiladas, to soups, Burrito Bowls, Casseroles and more! The possibilities are endless!
Whether you're celebrating Cinco de Mayo or looking for a great all around Mexican Chicken Mix that will feed a crowd or store in your freezer to grab for meals in minutes, this recipe is it!
I'm always on the look out for new freezer meals and master mixes that can make life easier. I have fallen in love with this one! I love the versatility and taste! I always keep a batch in my freezer to grab, heat and eat! Need a quick idea to get started? See my bonus easy peazy casserole recipe included at the end!
Freezer Meals: It makes approximately enough for 3 freezer meals depending on your family size and recipe. Just store in your favorite storage bags or containers for up to 3 months.
Flexible Recipe: Play around with the add ins! Feel free to add in or replace items such as: 2-4 cups cooked rice, mix two kinds of beans such as pintos and black beans if you like, etc.
Shredded Chicken: I usually use a store bought Rotisserie Chicken and debone it and shred the chicken. An average rotisserie chicken will provide about 2 lb.s or 3 cups of shredded meat, about 2 cups of white meat and 1 cups of dark meat. You can cook down your own chicken in a stock pot or crockpot and shred it up, just equal about 2 lb's or 3 cups when done.
Let's get started:
Click here for printable copy
Mexican Chicken Master Mix
A versatile chicken mix for you to take from freezer to table for use in many meals! It can be used to make nachos, soups, quesadillas, enchiladas, tacos, casseroles... the possibilities are endless in this tasty mater mix!
ingredients:
- 2 lb's or 3 cups cooked shredded chicken from 1 rotisserie Chicken
- 2 (8 oz) cans of beans any kind, drained (black beans, pintos, kidney)
- 1 (8 oz.) bag frozen corn
- 1 28 oz or 2 (12 oz) jars salsa ( or less if you prefer)
- 1/2 cup water
- 1 packet taco seasoning
- Optional : 2-4 cups cooked rice as desired
instructions:
How to cook Mexican Chicken Master Mix
- Debone and Shred chicken from Store bought rotisserie chicken and place in very large mixing bowl or pan.
- Stir in all remaining ingredients.
- Add in any optional ingredients.
- Divide into desired portion sizes (I do 3 portions) and place in labeled freezer bags/containers.
To Use from the Freezer:
Pull chicken mix from freezer and thaw overnight in fridge, or in microwave. Heat through in microwave or in a skillet for 5-10 minutes. Use in desired recipes
Mexican Chicken Casserole
- Ingredients:
- 1 packet of Mexican chicken mix
- 2 cups cooked rice (unless you did that as an option when you made your filling)
- 2 cups shredded cheese (1/2 cup reserved to sprinkle on top)
- optional: small can of mushrooms and/or olives drained
- Directions:
- Mix all ingredients together in mixing bowl (reserving 1/2 cup cheese to sprinkle on top). Pour into a greased 9x13 baking pan/casserole. Top with remaining cheese Bake at 350 degree's till heated through and cheese on top is melty. Serve with a dollop of sour cream on top and tortilla chips on the side. (or scoop into soft tortillas and eat taco style!)
- Apple Tamales from A Kitchen Hoor's Adventures
- Beefy Black Bean Tostadas from Cindy's Recipes and Writings
- Ceviche Shrimp Cups from The Freshman Cook
- Guajillo-Braised Shortrib Tacos from Karen's Kitchen Stories
- Guava Margaritas from Hezzi-D's Books and Cooks
- Homemade Corn Tortillas from Food Above Gold
- Humitas with Homemade Queso Fresco from Culinary Adventures with Camilla
- Mexican Casserole from A Day in The Life On A Farm
- Mexican Chicken Master Mix from The Tip Garden
- Shrimp Taco Bowls from Books n' Cooks
- Sonoran Sunrise from Palatable Pastime
- Sopapilla Cheesecake from The Spiffy Cookie
- Taco Joe Dip from Jolene's Recipe Journal
- White Chicken Enchiladas from Cheese Curd in Paradise
