Mexican Stuffed Chicken

This Mexican Stuffed Chicken is a fresh twist on boring chicken!
Prep 15 Minutes
Total Time 1 Hours
Servings 4

Ingredient List

  • 8 taco shells from 1 box (5.4 oz) Old El Paso™ Bold Nacho Cheese Flavored Taco Shells (10 Count)
  • 4 chicken breasts- butterflied and pounded thing
  • 1 cup from 1 can (16 oz) Old El Paso™ Traditional Refried Beans
  • 1-1/3 Cup shredded pepper Jack cheese
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles- drained
  • Salt & Pepper to taste
Recipe Continues Below


  1. Preheat Oven to 350° F. / 175° 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 1/4 cup refried beans over the cut side of each breast. Layer 1/3 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° F. / 74° C. Allow to rest 5 to 10 minutes before serving.


    *Percent Daily Values are based on a 2,000 calorie diet

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