Tex-Mex Cheesy Chicken
A flavorful Tex-Mex-inspired cheesy chicken and potato stew with vibrant salsa and green chilies, perfect for comforting family dinners or casual gatherings.
Ingredients
- 1 cup chopped onion ⓘ
- 1 cup sliced celery ⓘ
- 2 cloves garlic, minced ⓘ
- 1 tablespoon vegetable oil ⓘ
- 1.5 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
- 32 ounces chicken broth ⓘ
- 32 ounces frozen southern-style hash brown potatoes ⓘ
- 2.75 ounces no-fat or regular country gravy mix ⓘ
- 2 cups milk ⓘ
- 8 ounces processed cheese food, cut into 1/2-inch cubes ⓘ
- 16 ounces chunky salsa ⓘ
- 4 ounces chopped green chilies
Instructions
- In a large saucepan, cook and stir chopped onion, sliced celery, and minced garlic in vegetable oil over medium heat until the onion is translucent, about 5 minutes.
- Add the cubed chicken; cook and stir until the chicken is no longer pink.
- Add chicken broth; bring to a boil.
- Add frozen hash brown potatoes; cook over low heat for 10 to 15 minutes or until the potatoes are soft, stirring occasionally.
- Return the mixture to a boil.
- Dissolve the gravy mix in milk; stir into the boiling mixture.
- Add processed cheese, chunky salsa, and chopped green chilies.
- Cook and stir over low heat until the cheese is melted.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. You can substitute the processed cheese with shredded cheddar or Monterey Jack for a different flavor profile. If you're looking for a bit more spice, add jalapeños or use a spicier salsa. To save time, pre-chop your vegetables and use rotisserie chicken instead of raw chicken breasts.
Serving Suggestions
Serve this hearty Tex-Mex Cheesy Chicken over rice for a complete meal, or with warm tortillas for a delicious side. It pairs beautifully with Green Chili-Chicken-Cheese Enchiladas for a festive spread. Garnish with fresh cilantro, avocado slices, or a dollop of sour cream for added flavor and presentation.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave in short intervals, stirring occasionally, until heated through. Alternatively, you can reheat on the stovetop over low heat, adding a splash of milk to maintain creaminess if needed.
Nutrition & Diet Analysis (per serving)
Each serving of Tex-Mex Cheesy Chicken contains roughly 831 calories, with 14g protein, 87g carbohydrates, and 49g fat. It is an excellent source of vitamin A (69% of the Daily Value), iron (35% of the Daily Value), and vitamin C (29% of the Daily Value). Note that it is relatively high in sodium, at 1597mg per serving (69% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe in advance?
Yes, you can prepare the dish a day ahead. Just follow the recipe up until step 8, then refrigerate. When ready to serve, reheat gently on the stovetop, stirring to ensure even heating and melting of the cheese.
Is there a vegetarian version of this recipe?
Absolutely! Substitute the chicken with cubed tofu or a mix of your favorite vegetables, such as bell peppers and zucchini. Use vegetable broth instead of chicken broth to maintain the flavor while keeping it vegetarian.
What can I serve with Tex-Mex Cheesy Chicken?
This dish is versatile! It goes well with a side of Mexican rice or a fresh garden salad. You could also serve it alongside tortilla chips for a fun, shareable appetizer, or enjoy it as a filling in Chimichangas for a delightful twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).