Mexican Chicken
- Carbohydrate 10.56737389568 g
- Cholesterol 95.537892905 mg
- Fat 10.88366830234 g
- Fiber 1.91250005364418 g
- Protein 34.65115081015 g
- Saturated Fat 6.388345117502 g
- Serving Size 1 1 Serving (256g)
- Sodium 1385.214298576 mg
- Sugar 8.65487384203582 g
- Trans Fat 0.883508026414999 g
- Calories 284 calories
Step-by-step
- Preheat oven to 350°.
- Sprinkle the chicken on both sides with taco seasoning; grill or sauté.
- Cut the chicken into cubes and place in a greased 8x8" baking dish; season with salt to taste.
- Add the enchilada sauce and toss to coat the chicken.
- Sprinkle the cheese over the chicken and bake at 350° for 10-20 minutes, until hot and bubbly.
- Scatter the green onions over the top.
Removing boneless chicken breasts from the heat source right at 165 degrees Fahrenheit prevents moisture loss caused by muscle protein contraction. Sparing the protein from excess heat preserves tenderness before it enters the baking dish.
Chemical Interactions in Baking
Taco seasoning contains fat-soluble spices like cumin and paprika that bind effectively to the natural lipids in chicken meat during searing. Pouring enchilada sauce over the cubed protein introduces organic acids and water, which hydrate the dehydrated spice particles and distribute capsaicin molecules evenly across the pan. Cheddar cheese adds casein proteins and milk fats. When exposed to 350 degrees Fahrenheit, these dairy fats melt and emulsify with the tomato and chili base of the enchilada sauce, forming a cohesive, semi-viscous coating. Green onions contribute sulfur compounds that volatilize in the oven heat, cutting through the heavy dairy fats with sharp, pungent notes.
- Overcooking the initial grill or sauté step dries out the interior before the sauce can add moisture.
- Adding shredded cheese too early causes excessive oil separation and a tough, rubbery texture.
