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Fiesta Chicken Bundles

Total Time

Prep: 25 min. Cook: 20 min.


4 servings

“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
Fiesta Chicken Bundles Recipe photo by Taste of Home


  • 4 boneless skinless chicken breasts (6 ounces each)
  • 4 corn tortillas (6 inches), chopped
  • 1 cup 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) Southwest or seasoned recipe black beans, warmed


  1. 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.
  2. Combine cornmeal and garlic salt in a shallow bowl; coat chicken with cornmeal mixture.
  3. 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 until a thermometer reads 170°, 15-20 minutes. Discard toothpicks.
  4. Top chicken with sour cream and cilantro. Serve with beans.

Nutrition Facts

1 serving: 760 calories, 25g fat (8g saturated fat), 134mg cholesterol, 1356mg sodium, 72g carbohydrate (13g sugars, 16g fiber), 59g protein.

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