Mexican Chicken Patties with Sour Cream Recipe

How To Make Mexican Chicken Patties with Sour Cream Spread

Mix shredded chicken with peppers to have that sharp, minty taste and add crumbs for texture. Top these crunchy chicken patties with a sour cream spread.

Preparation: 25 minutes
Cooking: 12 minutes
Total: 37 minutes



  • 1lbground chicken
  • 1bunchgreen onions,chopped, or to taste
  • 2egg whites
  • 1bunchfresh cilantro,chopped, or to taste
  • 1jalapeno pepper,seeded and chopped
  • tbspsour cream
  • 1tbspground dried chipotle pepper
  • salt and ground black pepper,to taste
  • 2cupsdry bread crumbs
  • 2tspgarlic powder
  • 1tbspvegetable oil

For Avocado Sour Cream Spread:

  • 1ripe avocado
  • ½cupsour cream,or to taste


  1. Combine ground chicken, green onions, egg whites, cilantro, jalapenos, 1½ tablespoons sour cream, chipotle pepper, salt, and pepper in a large bowl. Mix until sticky and difficult to handle.

  2. Shape ground chicken mixture into patties. Combine bread crumbs, garlic powder, salt, and pepper in a bowl. Coat patties lightly with seasoned bread crumbs.

  3. Heat oil in a large skillet over medium heat. Cook patties until browned, about 2 minutes per side. Reduce heat to medium-low.

  4. Cover and cook until no longer pink in the center and the juices run clear, about 4 minutes per side.

  5. Mash avocado and ½ cup of sour cream together in a bowl. Season with salt and pepper. Spread over chicken patties.

Recipe Notes

 An instant-read thermometer inserted into the center of the patty should read at least 165 degrees F.


  • Calories: 385.42kcal
  • Fat: 19.77g
  • Saturated Fat: 5.61g
  • Trans Fat: 0.07g
  • Monounsaturated Fat: 9.21g
  • Polyunsaturated Fat: 3.10g
  • Carbohydrates: 32.51g
  • Fiber: 4.88g
  • Sugar: 3.82g
  • Protein: 20.84g
  • Cholesterol: 76.54mg
  • Sodium: 486.74mg
  • Calcium: 121.51mg
  • Potassium: 789.08mg
  • Iron: 3.12mg
  • Vitamin A: 83.10µg
  • Vitamin C: 12.63mg
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