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.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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)

Directions

Step 1

In a medium saucepan, bring the chicken broth to a simmer over medium heat.

Step 2

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.

Step 3

In a large skillet, heat the olive oil over medium-high heat.

Step 4

Add the diced onion, red bell pepper, and garlic. Sauté for 4-5 minutes, or until the vegetables are softened and fragrant.

Step 5

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.

Step 6

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.

Step 7

Remove the skillet from heat and stir in the chopped cilantro, if using.

Step 8

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

Serving size	1973 grams (1973.0g)

Amount per serving	% Daily Value*
Calories	1658

Total Fat 62.40g	80%
Saturated Fat 18.70g	94%
Polyunsaturated Fat 2.70g
Cholesterol 346mg	115%
Sodium 5545mg	241%
Total Carbohydrate 122.50g	45%
Dietary Fiber 31.70g	113%
Total Sugars 31.20g
Protein 155.80g	312%

Vitamin D 16IU	78%
Calcium 747mg	57%
Iron 17mg	96%
Potassium 3647mg	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.

Source of Calories

Fat: 33.5%

Protein: 37.2%

Carbs: 29.3%