Go Back
–+ servings
Easy Hearty Chicken Tampiquena Recipe With 4 Sides
Pin Recipe
Share on Facebook
Print Recipe
No ratings yet

Easy Hearty Chicken Tampiquena Recipe With 4 Sides

This chicken tampiquena recipe is unbelievably tasty. Today, we'll make chicken tampiquena, refried beans, and cheesy enchiladas from scratch. This recipe is quite versatile and you can easily mix and match elements together. It can be a quick and easy dish, or something a little more elaborate. And, it works great as a meal or side dish.
Prep Time45 minutes
Cook Time20 minutes
Total Time1 hour 5 minutes
Course: Dinner, Main Course
Cuisine: American, Mexican
Keyword: chicken tampiquena, chicken tampiquena recipe, tampiquena chicken, tampiquena plate, what is tampiquena
Servings: 4
Calories: 600kcal
Author: Ania Cooking Recipes

Equipment

  • Measuring cups and spoons
  • Mixing bowls
  • Rolling pin or meat mallet
  • Saucepan
  • Wooden spoon
  • Potato masher
  • Skillet
  • Tongs or spatula
  • Frying pan

Ingredients
  

Ingredients for the chicken

  • 2 pounds chicken fillets, boneless, skinless
  • Olive oil, for frying
  • 1 medium onion, sliced
  • 4 garlic cloves, minced
  • 2 jalapenos, stemmed, deseeded, and quartered
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Ingredients for the refried beans

  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 4 garlic cloves, minced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 2 cans, 30 ounces total of pinto beans
  • 1/2 cup of water
  • 1 tablespoon lemon juice
  • 4 tablespoons fresh cilantro,chopped

Ingredients for the chicken tampiquena

  • 4 corn tortillas
  • 1 cup enchilada sauce
  • 1-2 cups queso fresco
  • Guacamole
  • Mexican red rice, cooked

Instructions

  • Tenderize the chicken
    To start, tenderize the chicken with a meat mallet or use a rolling pin. Once tenderized, slice each fillet into long strips (about 4-5 per fillet).
    Then, leave the meat at room temperature for 10-20 minutes. This will make it come up to room temperature, at which it will cook much better and absorb flavors well.
    2 pounds chicken fillets, boneless, skinless
  • Make the refried black beans
    While the chicken is resting, make the refried beans. To start, heat olive oil in a saucepan. Then, saute the onions and garlic until they soften, about 5 minutes. Add the spices and mix them in well.
    Next, add the beans and water. Stir the ingredients so everything is uniformly mixed. Cover the pan with a lid and allow it to cook for 5 minutes.
    Then, reduce the heat and remove the lid. Mash the bean mixture until it becomes a chunky mash. Continue cooking the pinto beans for about 3 minutes to help excess water to evaporate.
    Then, stir in the lemon juice and fresh chopped herbs.
    4 garlic cloves, minced, 1 tablespoon olive oil, 1/2 onion, chopped, 1/4 teaspoon ground cumin, 2 cans, 30 ounces total of pinto beans, 1/2 cup of water, 1 tablespoon lemon juice, 4 tablespoons fresh cilantro,chopped, 1/4 teaspoon chili powder
  • Make the enchiladas
    Heat the enchilada sauce and tortillas slightly. Then, submerge a tortilla into the sauce until it's completely coated.
    Set it on a plate. Fill the soaked tortilla with queso fresco cheese and roll it up. Repeat this process until all your tortillas have been made.
    Set them directly onto the oval plate. Cover them with more sauce and top them with queso fresco cheese.
    4 corn tortillas, 1 cup enchilada sauce, 1-2 cups queso fresco
  • Make the onion-pepper mixture
    Heat the olive oil over medium heat in a skillet. Add the sliced onions and garlic. Allow the onions to saute for about 2-3 minutes, or until they become translucent.
    Add the sliced jalapenos, salt, and pepper. Cook the ingredients for another couple of minutes until everything is nice and soft. Set it aside for later use.
    Olive oil, for frying, 1 medium onion, sliced, 2 jalapenos, stemmed, deseeded, and quartered, Sea salt, to taste, 4 garlic cloves, minced, Freshly ground black pepper, to taste
  • Cook the chicken
    Season the chicken strips with salt and pepper.
    Sea salt, to taste, Freshly ground black pepper, to taste
  • Add olive oil to a frying pan over medium-high heat. Add the chicken strips to the pan and fry them for roughly 3-4 minutes per side. They should pull away from the pan and be completely cooked through.
    Remove the chicken from the pan and set it aside.
    Olive oil, for frying, 2 pounds chicken fillets, boneless, skinless
  • Assemble your chicken tampiquena recipe
    To assemble this tasty meal, add the chicken strips next to the enchiladas. Then, top it with the onion and jalapeno mixture.
    Serve this with your freshly made refried beans, guacamole, and some rice.
    Guacamole, Mexican red rice, cooked

Notes

Feel free to buy premade refried beans to save yourself even more time. Or, make larger batches in advance so you can easily thaw and heat them in the future.
To keep all the elements for this chicken tampiquena recipe warm while others are still being prepared, keep them in an oven-safe dish or plate. Set the oven to a low temperature. This will prevent the food from cooking and drying out while keeping it warm.

Nutrition

Serving: 750g | Calories: 600kcal | Carbohydrates: 50g | Protein: 30g | Fat: 25g | Sodium: 800mg | Fiber: 8g