I always crave something bold and comforting when dinner time rolls around. Spicy, cheesy, and full of flavor—that’s what I go for. Around 15 words in, let me introduce my all-time favorite: chicken ole recipe.
This dish checks all the boxes for me. It’s easy, filling, and bursting with Mexican-inspired flair. I love how the tender chicken melts into the creamy sauce, layered with corn tortillas and cheese. It’s not just a meal; it’s a full-on flavor experience.
I make this when I want to impress without spending hours in the kitchen. If you’re looking for a recipe that hits all the right notes, you’re in the right place. Let me show you how I bring this Tex-Mex comfort to life.
Why You Will Love This Recipe?
You’ll love this chicken ole recipe because it brings together everything I look for in a go-to meal—flavor, comfort, and simplicity. The layers of tender chicken, melty cheese, and zesty sauce create a satisfying bite every time.
It’s easy enough for a busy weeknight but tasty enough to serve guests. I don’t have to spend hours in the kitchen to get a dish that tastes like I did. Plus, it’s incredibly flexible.
I can spice it up, add veggies, or make it ahead without losing any of the magic. Whether you’re feeding picky eaters or just want something warm and filling, this recipe never disappoints.
How to prepare Chicken Ole Recipe ?
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Difficulty: Easy
Cuisine: Mexican
Yield: 4 servings
Equipment Needed:
- Large skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and knife
Ingredients:
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup frozen corn kernels
- 1 cup tomato sauce
- 1 can (4 ounces) diced green chilies
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 4 cups tortilla chips
- 1 cup shredded cheddar cheese
- 2 green onions, sliced
- Sour cream (optional, for serving)
Step-by-Step Instructions:
Step 1: Cook the Chicken
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook, stirring frequently, until they are lightly browned and cooked through, about 5 minutes.
Step 2: Add Vegetables and Spices
Stir in the corn, tomato sauce, diced green chilies, chili powder, and onion powder. Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer for about 10 minutes, stirring occasionally, until the flavors meld together.
Step 3: Assemble the Dish
Arrange the tortilla chips on serving plates. Spoon the chicken mixture evenly over the chips. Sprinkle the shredded cheddar cheese on top, allowing the heat from the chicken to melt the cheese. Garnish with sliced green onions.
Step 4: Serve
Serve the Chicken Ole immediately, with a dollop of sour cream on top if desired.
Nutrition Facts Per Serving:
- Calories: Approximately 578 kcal
- Total Fat: 25g
- Protein: 41g
- Carbohydrates: 48g
- Cholesterol: 98mg
- Sodium: 1218mg
Serving Suggestions:
Chicken Ole pairs wonderfully with a side of Mexican-style rice or a fresh green salad to balance the meal.
For added flavor, consider serving it with guacamole or pico de gallo on the side. A refreshing glass of iced tea or a citrus-infused sparkling water complements the dish well.
Tips and Variations:
- Spice Level: Adjust the heat by choosing mild or hot diced green chilies, depending on your preference.
- Cheese Options: Feel free to experiment with different cheeses such as Monterey Jack or a Mexican cheese blend for varied flavors.
- Protein Alternatives: For a different twist, substitute the chicken with ground beef or turkey.
- Vegetarian Version: Omit the chicken and add black beans or a meat substitute to create a vegetarian-friendly version of this dish.
Health Benefits:
This dish provides a good source of protein from the chicken, which is essential for muscle growth and repair.
The corn and tomato sauce contribute dietary fiber and vitamins such as vitamin C and potassium.
However, be mindful of the sodium and fat content; opting for low-sodium tomato sauce and reduced-fat cheese can make this meal more heart-friendly.
How to store?
Storing this chicken ole recipe is simple and makes leftovers just as enjoyable. Once the casserole cools completely, I either wrap the dish tightly with foil or transfer the leftovers to an airtight container. It keeps well in the refrigerator for up to four days.
When I want to reheat it, I use the microwave for quick single servings or warm a larger portion in the oven at 350°F until heated through. If I need to freeze it, I wrap it securely with plastic wrap and foil, then freeze it for up to three months.
I always thaw it overnight in the fridge before reheating. This way, I get to enjoy the same delicious flavors even days later.
Conclusion
I always come back to this chicken ole recipe when I need something cozy, quick, and full of flavor. It’s one of those dishes that never lets me down—perfect for busy weeknights or casual gatherings.
I love how easy it is to customize and how satisfying each bite feels. If you’re after a recipe that delivers bold taste without a ton of effort, this one’s for you.
Give it a try, and I’m sure it’ll earn a regular spot in your dinner rotation just like it did in mine. Let me know how yours turns out—I always enjoy hearing how others make it their own.