Chicken And Cheese Tortilla Patties Taco Inspired Food

TACO PINWHEELS

Steps:

• In a large bowl, mix together the cream cheese, taco seasoning and cheddar cheese until well combined.
• Add the chicken, bell peppers and cilantro into the cream cheese mixture and stir until combined.
• Lay one of the tortillas flat on a cutting board and spread approximately 1/3 cup of the chicken mixture all over the tortilla.
• Roll up tightly.
• Repeat the process with the remaining tortillas.
• Place the tortilla rolls on a plate and cover with plastic wrap. Chill for at least one hour or up to one day.
• Slice the tortilla rolls into 1 inch pinwheels and serve, with guacamole or salsa for dipping if desired.

MEXICAN CHICKEN TORTILLA LASAGNA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat oil in a heavy skillet over medium-high heat. Add onion; cook and stir until fragrant, about 5 minutes. Add ground chicken, stirring and breaking into crumbles until browned, 5 to 7 minutes. Pour diced tomatoes with chiles and their liquid into the skillet and add taco seasoning. Stir to incorporate.
• Combine 8 ounces enchilada sauce, 4 ounces queso fresco, Mexican crema, and egg in a bowl.
• Pour remaining enchilada sauce into the bottom of an 8x6-inch glass casserole dish. Trim tortillas to have a straight edge if desired. Lay two tortillas in the enchilada sauce in the dish. Place some chicken mixture on top and ladle some enchilada sauce mixture over. Repeat layers. Top with remaining queso fresco and Cheddar cheese.
• Bake, covered, in the preheated oven for 35 minutes. Uncover and bake for 10 minutes more. Let rest for 10 to 15 minutes before serving.

CHICKEN & CHEESE TORTILLA PIE

Steps:

• Preheat oven to 375°. In a small skillet, warm enchilada sauce over medium heat. Dip four tortillas, one at a time, in sauce to coat both sides; arrange on bottom of a greased 9-in. pie plate, overlapping to fit., Layer with 1 cup chicken, 1 cup cheese and 2 tablespoons olives. Repeat tortilla and chicken layers. Pour remaining enchilada sauce over top. Sprinkle with the remaining cheese and olives., Bake 10-15 minutes or until heated through and cheese is melted. If desired, serve with salsa.

CHEESY CHICKEN ROLLED TACOS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a bowl, add the paprika, chili powder, cumin, oregano, garlic powder, onion powder, salt, and pepper and mix to combine.
• Place the chicken breasts on a parchment paper-lined baking sheet.
• Drizzle with olive oil, pour half of the seasoning over the chicken and spread on both sides of the chicken. Save the remaining seasoning for later.
• Bake for 30 minutes, flipping halfway, or until the internal temperature of the chicken reaches 165˚F (75˚C).
• Shred cooked chicken.
• Add cream cheese, cheese blend, and remaining seasoning. Mix well.
• Place a couple of scoops of the chicken mixture across the bottom third of a flour tortilla.
• Roll up tightly and place on a baking sheet.
• Bake for another 15 minutes, or until golden and crispy.
• Enjoy!

CHICKEN TORTILLA BAKE

Steps:

• In a large bowl, combine the chicken, chiles, broth, soups and onion; set aside. Layer half of the tortillas in a greased 13x9-in. baking dish, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers. , Bake, uncovered, at 350° for 30 minutes or until heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with sour cream and green onions.

CHICKEN AND CHEESE TORTILLA PATTIES (TACO INSPIRED)

Steps:

• 1. To make a tortilla shell, combine all the dry ingredients together and stir. 2. In a separate bowl, whisk together milk and eggs until smooth and no lumps are formed. 3. Heat 1 teaspoon of olive and 1/4 teaspoon of unsalted butter on a medium size skillet until hot. Swirl it around to coat the pan. 4. With a ladle, scoop a generous amount of batter(about 1/4 of the batter) and spread it around the pan evenly, pressing down with ladle in a circular motion. Cook for about 1 minute on one side. Flip it around and cook for about 30 seconds on another side. Fold it in half like a taco and take it out of the pan and put on a plate. 5. Proceed the same way with the rest of tortillas. Use 1tsp olive oil to 1/4 teaspoon butter ratio for each patty. To make a filling, dice onion and pepper. Cut up chicken into small pieces. Using the same skillet heat up two table spoons of olive oil. Cook onions and peppers for about 6-8 minutes until golden brown. Add in garlic and stir for a few seconds. Pour in 1/2 cup of salsa and 1/2 cup of water into the pan and stir everything around. Then lay chicken pieces on top of the sauce, bring to boil and close the lid. Simmer in sauce for 15 minutes. Give a few stirs and add in dry couscous. Cook for an additional 10 minutes with a lid closed. Lay the chicken and sauce mixture into a plate, mix in 3/4 cup of cheese and set aside. Assemble: Open up each tortilla, spread one tea spoon of sour cream on the bottom, then chicken and cheese mixture, then one tea spoon of salsa up on top, press and close with another half. Preheat the oven to 400F degrees. Lay all four tortillas on a baking sheet. Sprinkle the tops with 1/4 cup of cheese and bake for about 8-10 minutes until they are crispy. Take out of the oven and let cool. Serve with sour cream and salsa on the side.