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Fiesta Chicken Bundles

 Fiesta Chicken Bundles
“I love to make this chicken dish because while it bakes, I can take a siesta before the fiesta! I dreamed it up when I was on vacation and had limited ingredients. It’s packed with great flavor, and my family really enjoys it.” —Merry Graham, Newhall, California
4 ServingsPrep: 25 min. Cook: 20 min.


  • 4 boneless skinless chicken breasts (6 ounces each)
  • 4 corn tortillas (6 inches), chopped
  • 1 cup (4 ounces) shredded pepper Jack cheese
  • 1-1/4 cups salsa verde, divided
  • 1/2 cup cornmeal
  • 1 teaspoon garlic salt
  • 2 tablespoons canola oil
  • 1/2 cup water
  • 3 tablespoons orange marmalade
  • 1 teaspoon chili powder
  • 1/4 cup sour cream
  • 1/3 cup minced fresh cilantro
  • 2 cans (15 ounces each) Southwestern black beans, warmed


  • Flatten chicken breasts to 1/4-in. thickness; set aside. In a small
  • bowl, combine the tortillas, cheese and 1/2 cup salsa verde. Spoon
  • tortilla mixture down the center of each chicken breast; roll up and
  • secure with toothpicks.
  • Combine cornmeal and garlic salt in a shallow bowl; coat chicken with
  • cornmeal mixture.
  • In a large skillet, brown chicken in oil. Add the water, marmalade,
  • chili powder and remaining salsa to the pan. Bring to a boil. Reduce
  • heat; cover and cook for 15-20 minutes or until a meat thermometer

2 of 2

Fiesta Chicken Bundles (continued)

Directions (continued)

  • reads 170°. Discard toothpicks.
  • Top chicken with sour cream and cilantro. Serve with beans.
  • Yield: 4 servings.
Nutritional Facts: 1 serving equals 760 calories, 25 g fat (8 g saturated fat), 134 mg cholesterol, 1,356 mg sodium, 72 g carbohydrate, 16 g fiber, 59 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.