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Red Robin Ensenada Chicken on a white platter with Tex Mex chicken, green garnish, and lime wedges.

Red Robin Ensenada Chicken Recipe (Copycat Platter)

This Copycat Red Robin Ensenada Chicken Recipe is the perfect weeknight dinner or healthy Cinco de Mayo party food when you want a restaurant-quality meal without the price tag. It's flavorful, juicy, and totally budget-friendly!
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Mexican
Servings 4 servings
Calories 530 kcal

Ingredients
  

  • 2 lbs thin sliced chicken breast cutlets 6-8 pieces
  • ½ cup shredded Monterey Jack cheese
  • 2 Tablespoons olive oil

Seasoning Blend

  • 2 Tablespoons chili powder
  • 1 Tablespoon regular/sweet paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dried oregano

Ancho Chili Glaze

  • 2 Tablespoons water
  • 1 Tablespoon tomato paste
  • 1 Tablespoon A.1. Original Sauce
  • 1 Tablespoon honey
  • 1 teaspoon ancho chili powder
  • 1 teaspoon fresh lime juice

Creamy Salsa Ranch

  • ½ cup prepared ranch dressing
  • 2 Tablesppons jarred red salsa
  • 1 teaspoon fresh lime juice

Salad and Toppings

  • 1 bag prepared Southwestern salad mix
  • diced tomatoes, cilantro, and green onion (or pico de gallo) for garnish

Instructions
 

  • In a small bowl, whisk together ½ cup prepared ranch dressing, 2 Tablespoons jarred red salsa, and 1 teaspoon fresh lime juice until completely smooth. Cover and place this salsa ranch mixture into the refrigerator to chill.
  • In a small mixing bowl, combine 2 tablespoons water, 1 Tablespoon tomato paste, 1 Tablespoon A.1. Original Sauce, 1 Tablespoon honey, 1 teaspoon ancho chili powder, and 1 teaspoon fresh lime juice until smooth, and set aside.
  • Prepare 1 bag of Southwestern salad mix according to the package directions and set aside.
  • In a shallow dish, thoroughly combine 2 Tablespoons chili powder, 1 Tablespoon regular/sweet paprika, 2 teaspoons ground cumin, 2 teaspoons kosher salt, 2 teaspoons garlic powder, 2 teaspoons onion powder, and 1 teaspoon dried oregano. Dredge 6-8 thin sliced chicken breast cutlets (about 2 lbs) through the spice mixture until they're completely coated on all sides.
  • Heat 2 Tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken cutlets to the pan and sear them for 3 minutes without moving them.
  • Flip the chicken cutlets over. Immediately brush the tops generously with the prepared ancho chili glaze and sprinkle ½ cup shredded Monterey Jack cheese evenly over the top of the pieces. Cover the skillet tightly with a lid or foil and cook for another 2 to 3 minutes until the chicken is cooked through and the cheese is fully melted.
  • Remove the chicken from the skillet and place it onto a platter. Top the melted cheese with diced tomatoes (to taste), green onions (to taste), and cilantro (to taste), then drizzle the chilled salsa ranch dressing across the top before serving.