Chicken Cancun
Recipe: #18154
March 19, 2015
Categories: Chicken, Mexican, Cinco de Mayo, Game/Sports Day, No Eggs, Boneless Pieces, Chicken Dinner, Mexican Chicken, Mexican Dinner, more
"My dil loves this dish deep fried burrito served with Mexican rice and beans"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (345.8 g)
- Calories 658.5
- Total Fat - 45.4 g
- Saturated Fat - 22.1 g
- Cholesterol - 377.7 mg
- Sodium - 711.7 mg
- Total Carbohydrate - 22.2 g
- Dietary Fiber - 2.4 g
- Sugars - 3.3 g
- Protein - 41.2 g
- Calcium - 520.4 mg
- Iron - 4.2 mg
- Vitamin C - 8.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix together, the shredded cheese with sour cream, bell pepper and cilantro, then mix in chicken.
Step 2
Fry the tortillas in oil on both sides so easier to work with
Step 3
Fold 1/2 mixture into each tortilla. Fold like a burrito, put in toothpick to hold.
Step 4
Deep fry until golden brown.
Step 5
Take out toothpick, top with 1 tablespoon each of, cheese sauce, tomato, onion, black olives and sour cream.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the boneless chicken breast, look for fresh, organic chicken for the best flavor and texture.
- For the tortillas, use flour tortillas for a richer flavor and a softer texture.
- For the boneless chicken breast, substitute with tempeh for a plant-based alternative. The benefit of this substitution is that it is a healthier option that still provides a similar texture and flavor to the dish.
- For the tortillas, substitute with corn tortillas for a gluten-free option. The benefit of this substitution is that it allows those who are gluten-intolerant to enjoy the dish without compromising taste or texture.
Vegetarian Cancun Replace the chicken with 1/2 cup cooked black beans, 1/4 cup corn, 1/4 cup diced bell pepper, and 1/4 cup diced onion. Fry the tortillas in oil on both sides so easier to work with. Fold 1/2 mixture into each tortilla. Fold like a burrito, put in toothpick to hold. Deep fry until golden brown. Take out toothpick, top with 1 tablespoon each of, cheese sauce, tomato, onion, black olives and sour cream.
Mexican Street Corn: Grilled corn on the cob with a creamy mayo-based sauce, cotija cheese, chili powder, and lime juice. This dish is a great complement to the Chicken Cancun because it adds a burst of flavor and a creamy texture to the meal.
Mexican Rice: Mexican rice is a flavorful side dish that is perfect for pairing with the Chicken Cancun. It is made with long-grain white rice, tomatoes, onions, garlic, and a variety of spices like cumin and chili powder. The combination of flavors creates a savory and delicious accompaniment to the main dish.
FAQ
Q: Can I use a different type of cheese?
A: Yes, you can use any type of cheese you like for this recipe. Just make sure it is shredded and that it melts well.
Q: How long should I bake the dish?
A: Bake the dish for 25-30 minutes or until the cheese is melted and bubbly.
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Fun facts:
The dish Chicken Cancun is said to have been invented by a Mexican chef in the early 1990s, who named it after the popular tourist destination Cancun.
The dish is believed to have been popularized by the famous Mexican-American singer and actress Selena Quintanilla, who released a song titled "Cancun" in 1994.