Mexican Grilled Chicken Stack

Cooking Today


Serves 4

1 recipe for homemade salsa below or store bought salsa

1 recipe for guacamole below

4 grilled chicken breasts

4 cups cooked white rice

2 14oz cans black beans

2-3 Tablespoons taco seasoning

1 ½ cups shredded medium cheddar

8oz sour cream

Chopped red onion

Cilantro for garnish

-for the salsa-

28oz can whole peeled tomatoes, drained and rinsed

2 14oz cans Rotel tomatoes, drained

1 teaspoon white vinegar

Juice of a lime

1 shallot, chopped

1 teaspoon salt

1 teaspoon cumin

1 teaspoon sugar

Cilantro to taste

-for the guacamole-

2 ripe avocados

½ cup cherry tomatoes, quartered

½ large shallot, minced

1 clove garlic, minced

Juice of a lime

Pinch of minced cilantro

Dash of tabasco

Salt to taste

In a bowl, combine and mash everything but the tomatoes. Stir in the tomatoes. Taste for seasoning, add more lime, hot sauce, salt, etc.

-for the mexican grilled chicken stack-

Prepare the salsa and the guacamole. Gently press plastic wrap directly on the surface of the guacamole to keep it fresh while you prepare the rest of the recipe. Boil the rice according to package directions; stir in ¾-1 cup of salsa into the rice to make a quick spanish rice of sorts. Stir in a tablespoon of taco seasoning into the two cans of beans, and heat over medium low on the stove. Stir in 1 tablespoon of taco seasoning into the sour cream. Meanwhile, grill the chicken. When the chicken is hot, cover each of the chicken breasts with cheddar cheese and allow it to melt.

Layer as follows: rice, seasoned beans, grilled chicken with melted cheese, salsa, guacamole, seasoned sour cream, minced red onions, and chopped cilantro. Serve with a lime wedge plus more salsa with warmed chips!

Copyright 2020 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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