Mexican stuffed chicken breasts

Looking to spice things up when it comes to dinner? Well, this recipe for Mexican Stuffed Chicken not only delivers with spicy flavor, but also spices things up when it comes to variety. Trust us when we say that this is not your average chicken dinner. With some help from a few delicious Old El Paso ingredients, this recipe transforms 4 boring chicken breasts into a meal that will excite your entire family. Take a look at how easy it is to make this stunning dish. We’re pretty sure it will become a weeknight favorite in your home in no time.

Makes 4 chicken breasts
Prep Time: 15 minutes
Total Time: 1 hour

  • 1 5.4 oz package of Old El Paso Nacho Cheese-Flavored Taco Shells
  • 4 chicken breasts – butterflied and pounded thin
  • 1 cup Old El Paso refried beans
  • 1 ⅓ cup shredded pepper Jack cheese
  • 1 – 4.5 oz Old El Paso chopped green chiles – well drained
  • Salt & pepper


  1. Preheat oven to 350 degrees F. / 175 degrees C. In a food processor, pulse
    the taco shells into a fine crumb. Place in a shallow dish and set aside.
  2. Butterfly each chicken breast open, cover in plastic wrap and pound thin.
    Season both sides with salt and pepper and spread ¼ cup refried beans
    over the cut side of each breast. Layer ⅓ cup cheese on top of the beans and
    spoon a tablespoon of the drained green chilies on top of each.
  3. Roll each chicken breast tightly away from you and secure with 2-3
    toothpicks. Bread the prepared chicken in the taco crumbs, pressing evenly
    on all sides. Place chicken on a baking rack placed over a sheet pan and
    bake for 35 – 45 minutes or until the chicken reaches an internal
    temperature of 165 degrees F/ 74 degrees C. Allow to rest 5 to 10 minutes
    before serving.


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This Stuffed Taco Chicken is a super easy dinner, ready in 30 minutes, but packed with cheesy delicious flavor! I’m so excited to be partnering with Gold’n Plump, to bring you this anything but ordinary chicken dinner!

You guys. As of this week we are about half way through summer. Can you believe that? At the beginning of summer I was feeling totally overwhelmed by having all three kids home. I know I am not the only mom out there questioning how it is possible that such small humans can both consume so much food and have such endless energy. And the talking. Dear lord, the endless talking.

That said, I am feeling less overwhelmed with all of my kids home and more . . . . mushy and sentimental. Like I want the sweet days of summer to last forever. I want to kiss their sticky little tanned cheeks in the sweltering summer heat until the end of time!

Of course ask me again tomorrow.

It’s totally possible that I will be ready to sell them all to a circus. They’d fit in nicely.

With the feeling that the start of the school year is right around the corner, I’m already trying to arm myself with some quick and easy dinner recipes that will please the whole crew. And this Stuffed Taco Chicken made with Gold’n Plump Boneless Skinless Chicken Breast Fillets is totally going on the list.

It comes together very quickly, is really easy to make, and is packed with flavor. Plus, the use of Gold’n Plump chicken breasts means they come out perfectly every time. I love using Gold’n Plump products because its chickens are raised with No Antibiotics-Ever and the brand also recently became certified by the American Humane Certified farm program. But I also love using it because it is never tough and makes the most delicious, moist, and tender chicken dinners. So you can let the chicken be the star and know that it is going to be absolutely delicious.

To start, mix together some cream cheese, taco seasoning (homemade or store bought), and a little shredded cheddar. Slice your chicken breasts in half, stuff them with the taco cheese mixture, and then secure them together with toothpicks. A little pan searing, some salsa, more cheese, a little time in the oven and you have one tasty dinner! Add a little Spanish rice on the side and you have a well-rounded meal that is going to leave everyone satisfied, and seriously who can beat a dinner like that in less than 30 minutes?

Make sure to follow Gold’n Plump on Facebook, Pinterest, and Twitter and click HERE for more great recipes using their boneless skinless chicken breast fillets!

5 from 1 vote

Stuffed Taco Chicken

Author: Lisa Longley

  • 1 package 20 ounces Gold’n Plump Boneless Skinless Chicken Breast Fillets
  • 4 ounces cream cheese room temperature
  • 1 TBSP taco seasoning
  • 1 1/2 cups shredded cheddar cheese divided
  • 1 TBSP vegetable oil
  • 1/2 cup salsa
  • sliced olives and diced jalapeños optional
  • Preheat your oven to 375 degrees.
  • Set a cast iron skillet or heavy bottomed oven proof pan over medium heat.
  • Slice the chicken breasts in half and open them up to butterfly them (see the photo above).
  • Mix together the cream cheese, taco seasoning, and 3/4 cup cheddar cheese. Divide amongst the chicken breasts. Fold the chicken breast over on itself and secure closed with toothpicks (see photo above).
  • Add about a tablespoon of vegetable oil to the cast iron skillet and allow to heat up.
  • Add the chicken to the skillet and sear for about three minutes on each side.
  • Add the salsa to the top of the chicken, dividing evenly and then top with remaining cheese. Put in the oven (uncovered) and bake for about 20 minutes or until a thermometer registers 165 degrees in the thickest part of the chicken.
  • Remove the toothpicks, top with olives and jalapeños, and serve immediately.

Other easy chicken dinners you might like: This post contains affiliate links, if you click on them and then make a purchase, I make a small amount of money at no additional cost to you. Thank you in advance for supporting Wine & Glue.

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This Mexican Stuffed Chicken, is pretty darn tasty and totally worth the effort.

If you are ever invited to dinner at my house, there is a pretty high chance I’ll be trying out some new dish on you.

Sometimes it’s something I’ve already made and a go-to dish.

However, most of the time, it’s some new recipe I’m trying out.

I’d like to think I’m a decent enough cook to say that I’ve never had a new recipe backfire on me.

Perhaps it has, but generally speaking, it always turns out edible.

This Mexican Stuffed Chicken was something I’ve been wanting to make but knew I needed to do it when we had company coming over.

I am literally the WORST at cooking for just my family. I only know how to cook for a large group. So we decided to invite a few people over and make this dinner.

I have to say that I was a bit nervous about it. Would it be dry and tough or juicy tender? Would the flavors meld well or would they taste off?

But I went with it anyway. And boy oh boy am I glad.

This turned out fantastic. As in really really good. As in we were talking about it a few days later a a success meal and how good it was.

And though you do have to put in about 20 minutes prep time, it really wasn’t very hard to make.

This Mexican Stuffed Chicken was the perfect balance of flavors, tender and juicy and oh so tasty.

I was most shocked/excited by the fact that BOTH my kids really liked it!

Hello! Any dish my kids will eat, is an A+ in our house.

This is a perfect dish for your family, when company is coming or even just for a simple family dinner. And don’t stress yourself out.

Prepare the dish according to the directions but instead of baking it, cover it and refrigerate it until you are ready to bake it.

That way all you have to do is come home from work and pop it in the oven!

Great Side Dish Ideas…

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Prep Time 20 minutes Cook Time 40 minutes Total Time 1 hour


  • 4 chicken breast
  • 3 Tablespoons butter, room temperature
  • 1/4 cup pepper jack cheese, shredded
  • 1/4 cup sharp cheddar cheese, shredded
  • 1 Tablespoon sliced green onion
  • 1 (4.9 ounce) can chopped green chilies
  • 1/4 cup butter, melted
  • 1 cup crushed cheese it crackers
  • 1 1/2 teaspoons taco seasoning


Preheat oven to 350*F
Coat a 9×9 inch casserole dish with cooking spray and set aside.
Place chicken breast between two pieces of plastic wrap. Pound with a meat tenderizer until flattened to 1/4 inch thick. Do this to all breasts.
In a bowl mix 3 Tablespoons butter, pepper jack cheese, sharp cheddar cheese, green onions & green chilies.
In another bowl place melted butter.
In another bowl mix crushed cheese crackers and taco seasoning.
Spoon cheese mixture onto each chicken breast and roll up, tucking sides in if possible. No need to secure with toothpicks.
Dip rolled chicken into butter mixture then coat with cracker crumbs.
Place chicken into casserole dish.
Bake for 40 minutes or until digital thermostat inserted into chicken reads 165*F

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Stuffed chicken breasts Southwest style are like a little party for the tastebuds and a feast for the eyes! Filled with pepper jack cheese, black beans, corn, and slices of roasted red peppers, this is a deliciously bold and zesty chicken dish to prepare for a taste of something a little “festive” and fun!

These Stuffed Chicken Breasts Have Flavor Galore!

While there are certainly a myriad of scrumptious ways to prepare a simple chicken breast, the one that I find most flavorful, creative and enticing is a stuffed chicken breast.

I personally happen to really enjoy Southwest flavors—those zippy, bright notes from fresh lime juice and zesty spices.

So one my favorite cheese stuffed chicken breast recipes to whip up is one brimming with lots of colorful ingredients fit for a “fiesta”. 😉

Grilled off then finished in the oven, these stuffed chicken breasts are filled with lots of creamy and mildly spicy pepper jack cheese, a sprinkle of black beans and corn, plus a few slices of sweet, smoky roasted red peppers for Southwest kick!

Super colorful, juicy and succulent, it’s a cozy chicken recipe that’s a little flavor party for your tastebuds! 😉

How to Make Stuffed Chicken Breasts with a Southwest Flair

Whenever I prepare stuffed chicken breasts, I like to marinate them first before grilling them off for a few minutes, then stuffing and baking them.

Since we’re talking Southwest flavors here, a hint of freshly squeezed lime juice and zest, plus ground cumin, paprika, coriander and oregano are what I allow the chicken to rest in for about twenty minutes, absorbing all those tasty flavors.

Then the chicken gets a smidge more flavor from a quick trip into a grill pan before getting stuffed, just to create some char and golden-brown color. This doesn’t cook the chicken through all the way, which is perfectly fine—the oven will finish it off!

When it comes to stuffing the chicken breasts, I simply create a pocket in the thickest part of the breast using a small knife, then add in my filling ingredients and close the seam with toothpicks before finishing off these baked stuffed chicken breasts in the oven.

Here’s a glance at my stuffed chicken breasts recipe: (or just jump to the full recipe…)

  1. I like to impart a bit of extra zippy flavor to the chicken breasts, so I allow for a 20 minute marination in olive oil, lime juice and zest, plus a variety of other tasty seasonings and spices.
  2. To create those pretty grill marks and some additional smoky flavor, I grill my chicken breasts for several minutes, just until golden-brown, but not yet cooked through.
  3. Next comes the stuffing: I create a pocket in the thickest part of the breast, taking care not to cut all the way through; then, I carefully stuff the pocket with my cheese and the remainder of my filling ingredients before closing the seam with a couple of toothpicks to keep the filling secured.
  4. To finish, I place the stuffed chicken breasts onto a prepared baking sheet and bake for roughly 8-10 minutes, or until the chicken is completely cooked through and looking mouthwatering with its bubbly, melted cheese!


Stuffed Chicken Breasts Southwest Style

by Ingrid Beer

These stuffed chicken breasts are stuffed with pepper jack cheese, black beans, corn and roasted red peppers for a zesty Southwest kick!

Category: Entree
Cuisine: American

Yield: Serves 4

Nutrition Info: 528 calories (per stuffed chicken breast)

Prep Time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes


  • 4 skinless, boneless chicken breasts (tenderloins removed and saved for another use)
  • 3 tablespoons olive oil, plus more for grill pan
  • 1 teaspoon lime zest
  • 1 to 1 1/2 teaspoons lime juice
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon granulated onion
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon ground coriander
  • Pinch black pepper
  • 1 1/4 cup shredded pepper-jack cheese
  • 1/2 cup black beans
  • 1/2 cup corn kernels
  • 1/4 cup sliced roasted red peppers (from jar)
  • Pico de Gallo (prepared), for garnish
  • Cilantro leaves, for garnish
  • Lime slices/wedges, for garnish


  1. Place the chicken breasts into a medium-size bowl, and add in all of the ingredients beginning with the olive oil, up to and including the black pepper, and toss to season the meat well; marinate the chicken for at least 20 minutes, or even overnight, if preparing ahead.
  2. Once chicken in marinated, preheat your oven to 350°, and line a baking sheet with foil and top with a wire rack.
  3. Preheat your grill pan over medium-high heat, and drizzle in about 1-2 tablespoons of oil; once hot, add in the chicken breasts (work in a couple of batches, if necessary) and grill them for about 3 minutes per side, or just until golden on the outside (the chicken will not be cooked through at this point, which is fine.)
  4. Once the chicken is cool enough to handle, make a pocket in the thickest part of the breast, taking care not to cut all the way through, but just creating a large enough of pocket to stuff with filling; add about ¼ cup of the cheese, then a couple of tablespoons each of the black beans and corn, and then a few slices of the roasted red peppers.
  5. Use a couple of toothpicks to secure the opening, and place the stuffed breasts onto the wire rack, and place into the oven to bake for about 8-10 minutes, or until the chicken is cooked through and the cheese is melted and gooey.
  6. Top each stuffed chicken breast with some of the Pico de Gallo, plus a few cilantro leaves, if desired, and a slice/wedge of lime, for garnish.

Tips & Tidbits for my Stuffed Chicken Breasts Southwest Style:

  • Remove the tenderloins from the chicken breasts: You’ll notice that often times there is a little tenderloin attached to a chicken breast, and for this recipe, I like to remove that and save it for another use. The tenderloin tends to get in the way of stuffing the breasts, so it’s best to remove it.
  • Ooey-gooey cheese: Pepper jack cheese has some great kick and added flavor, plus it melts really well. But if you prefer to use a milder cheese, simply use plain jack cheese, or even mozzarella, or sharp cheddar.
  • Roasted red peppers, or diced green chilis: Because I love the added color and smoky-sweetness that roasted red peppers out of a jar add to this stuffed chicken recipe, I use those. But you could also sub finely diced green chilis, or even thinly-sliced fresh red, yellow or green bell peppers—even grilled onions!
  • Some fresh toppers: A little added tangy freshness is great as a finisher with these succulent cheese stuffed chicken breasts, so I love a couple of spoonfuls of pico de gallo and some cilantro leaves on top before serving. Add some additional lime wedges as well!

Hungry for more delicious and healthy chicken recipes? Check out this Grilled Chicken with Tomato-Basil Salsa, this Teriyaki Chicken, this Chicken Burger, or this Popcorn Chicken!

Cook’s Note: This recipe was originally published in 2015, and has been updated with even more love!

We just love this Mexican Chicken Skillet meal. This ONE PAN ENCHILADA STUFFED CHICKEN BREAST is a family favorite! Chicken stuffed with rice, enchilada sauce, cream cheese, tomatoes, and more cheese. You’ve never had a meal this good!

Enchilada Stuffed Chicken Breast

Stuffed Chicken Breast filled with cheese, rice, and all the best enchilada ingredients make this Mexican Chicken Skillet a family favorite!

This Enchilada Stuffed Chicken Skillet was one of those recipes that hit me late and night. Let’s be honest, I always have Mexican food on the mind, even in the middle of the night. I had never thought about stuffing a chicken breast with everything I love about enchiladas (RICE, CHEESE, CILANTRO, TOMATOES, ENCHILADA SAUCE), so this seemed like a totally genius idea.

This Mexican Chicken Skillet is essentially like making Inside-Out Chicken Enchiladas. Like I said, GENIUS. A one pan meal that tastes like my favorite Mexican dish? I sat up in bed, made a note on my phone, and then researched it first thing in the morning.

I couldn’t find anything quite like it on the internet, so of course I had to create it myself. I loved stuffed chicken breast recipes, so I knew I would I LOVE THIS RECIPE SO MUCH. I hope you do too! I guess I can thank my cheese-loving subconscious for coming up with it.

One skillet, all the best enchilada flavors, and a delicious weeknight meal. This recipe is an instant favorite!

Mexican Chicken Skillet

Chicken. Cheese. Enchilada. I’m sold! I like finding every possible way to to combine these things into a tasty meal, and even better when it’s made in one pan. I mean, with all the chicken enchilada recipes I’ve made, it’s not really surprising that I’d keep finding new ways to eat them.

Some favorites are:

  • Chicken Enchilada Dip
  • Salsa Verde Chicken Enchiladas
  • Chicken Enchilada Pasta Salad
  • Chicken Enchilada Skillet Pie

See what I mean? It doesn’t end with regular enchiladas. My brain (and taste buds) just loves this stuff! This Mexican Chicken Breast is just the latest addition.

How to Make Enchilada Stuffed Chicken

This Mexican Chicken recipe is so easy to make! Here’s what you do.

  1. You stuff large boneless skinless chicken breasts with a mixture of rice, cream cheese, Mexican blend cheese, cilantro, diced tomatoes, and enchilada sauce.
  2. You seal them with toothpicks just to keep all that good stuff inside, and then cook the chicken in a mixture of oil and more enchilada sauce in a large skillet.
  3. Once almost done, you pour more sauce over the chicken and top with as much cheese as possible, and bake to finish the chicken.

YOU GUYS. It is SO good. The chicken is moist and tender, and when you cut into it, all that cheesy rice pours out. And it is pure heaven.

Check the recipe card for the detailed instructions. You’ll have a delicious dinner ready in no time!

I hope you enjoy this cheesy enchilada stuffed chicken breast recipe as much as I do. (I KNOW you will!) It’s so simple and so tasty, the whole family will be asking you to make it again very soon.

Check the recipe card for details on how to make Mexican Chicken. Enjoy!

Be sure to try these other cheesy chicken recipes:

  • Queso Chicken Fajitas
  • Cheesy Bruschetta Chicken
  • Swiss Chicken Bake
  • Easy Chicken Parmesan
  • Cheesy BBQ Chicken Ranch Skillet

Course: Main Course Cuisine: Mexican Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4 Calories: 802kcal Author: Becky Hardin – The Cookie Rookie We just love this Mexican Chicken Skillet meal. This ONE PAN ENCHILADA STUFFED CHICKEN BREAST is a family favorite! Chicken stuffed with rice, enchilada sauce, cream cheese, tomatoes, and more cheese. You’ve never had a meal this good!

  • 4 large boneless skinless chicken breasts
  • salt and pepper to taste
  • 1 10 ounce can Old El Paso Red Enchilada Sauce, divided
  • 2 cups cooked white rice still hot
  • 1/4 cup fresh cilantro chopped (plus more for garnish)
  • 4 ounces low fat cream cheese
  • 1 ounce taco seasoning Click for Homemade Recipe!
  • 2 cups Mexican blend cheese divided
  • 1/2 cup finely chopped cherry tomatoes or pico de gallo
  • 1/4 cup chopped red onion
  • 1 tablespoon olive oil
  • Preheat oven to 350F
  • Season each chicken breast with salt and pepper to taste on both sides. Set aside.
  • In a large bowl, stir together the hot cooked rice, cilantro, cream cheese, taco seasoning, 1 cup Mexican blend cheese, 2 tablespoons enchilada sauce, tomatoes, and onion. Stir until fully combined and the cream cheese is melted and incorporated (microwave a bit if necessary).
  • Cut each chicken breast lengthwise, as deep as possible. You want as big of a pocket to stuff with the rice as you can get without cutting fully in half.
  • Stuff each breast with 1/4 of the rice mixture, pushing the rice as much to the back of the pocket as you can. If you’d like, you can seal the breasts with toothpicks, but that is optional (and if you add them, be sure to remember they’re there before eating!) If you don’t seal them, some rice may come out while cooking, which is totally fine.
  • Heat a large skillet over medium high heat. Add 2 tablespoons enchilada sauce and 1 tablespoon olive oil.
  • Add the chicken to the skillet and sear both sides for 5-6 minutes each.
  • Remove from the heat and cover the chicken with the remaining enchilada sauce, and remaining 1 cup cheese.
  • Bake the chicken uncovered in the oven for 10-12 minutes or until the chicken is fully cooked through.
  • If you sealed with toothpicks, remove before eating.
  • Serve and enjoy!


Calories: 802kcal | Carbohydrates: 36g | Protein: 50g | Fat: 49g | Saturated Fat: 19g | Cholesterol: 196mg | Sodium: 1830mg | Potassium: 481mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1970IU | Vitamin C: 8.3mg | Calcium: 438mg | Iron: 3mg Tried this recipe?Mention @thecookierookie or tag #thecookierookie!