CHEESY CHICKEN TEN MINUTE TACOS
These tacos are sure to be a hit with your family with a cheesy nacho shell and topped with two additional cheeses. Even better, they come together in only 10 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook, stirring occasionally, until brown on both sides. Sprinkle with taco seasoning mix. Cook, stirring occasionally, just until chicken is no longer pink in center.
- While chicken is cooking, heat shells and assemble toppings. Divide chicken mixture among shells; add shredded cheese, cheese 'n salsa dip, and additional desired fresh toppings.
Nutrition Facts : Calories 170, Carbohydrate 11 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 taco, Sodium 420 mg, Sugar 0 g, TransFat 0 g
CHEESY CHICKEN TACO BREADSTICK DIPPERS WITH SOUP
These take the humble breadstick to a new level by stuffing it with cheese and spicy shredded chicken. These Mexican breadsticks are dipped into a delicious cheesy enchilada soup.
Provided by Corey Valley
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Gather ingredients and heat oven to 350°F. Line large cookie sheet with cooking parchment paper.
- In medium bowl, mix chicken, chiles and 1 teaspoon of the taco seasoning mix.
- Unroll 1 can dough. Press into rectangle filling most of the space on cookie sheet. Spread chicken mixture evenly on dough. Top evenly with cheese.
- Unroll second can of dough. Place on top, pressing edges firmly to seal.
- Sprinkle with remaining 1/2 teaspoon taco seasoning mix. Using pizza cutter, cut into 1-inch "breadstick" strips.
- Bake 20 to 25 minutes or until cooked through. Remove from cookie sheet; cool 5 minutes before separating into breadsticks.
- Cook soup as directed on cans. Serve soup with breadsticks.
Nutrition Facts : ServingSize 1 Serving
CHEESY BAKED CHICKEN TACOS
How to make the BEST cheesy oven baked chicken tacos that are packed with flavor and so simple to make!
Provided by The Chunky Chef
Categories Main Course
Time 30m
Number Of Ingredients 21
Steps:
- Preheat oven to 375°F and spray two 9x13 baking dishes with nonstick cooking spray. Set aside.
- To a large skillet, add butter and olive oil and heat over MED HIGH heat. Add ground chicken and cook, breaking apart with a wooden spoon as it cooks, for 5-7 minutes, until fully cooked. Drain in a colander and return to skillet.
- Add diced onion and minced garlic and cook an additional 5 minutes until onions are tender. Add taco seasoning and cook another 30 seconds or so, stirring to combine everything well.
- Remove skillet from heat then add canned tomatoes, green chilis and black beans.
- Place 10 taco shells in each prepared baking dish. Spread approximately 2 Tbsp refried beans on the inside of each taco shell. Top refried beans with approximately ½ cup of the prepared taco meat mixture, then add about ¼ cup shredded cheese on top of each taco.
- Place casserole dishes side by side on the same rack. Bake for approximately 10 minutes until cheese is melted, tacos are heated through and shells are crisp and starting to get golden brown.
- Top with desired toppings and enjoy!
Nutrition Facts : Calories 266 kcal, Carbohydrate 18 g, Protein 17 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 62 mg, Sodium 353 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
CHICKEN TACO CHEESY CAKE
My family and I are most definitely huge cheesecake fans, and I pride myself on creating many different specialty flavor combinations, and textures, so I decided to go out of the box on this one, and create a savory appetizer cheesecake with a Mexican flair that certainly would be hard for anyone to resist!
Provided by Nancy A.
Categories Meat Appetizers
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 400 degrees. Cover bottom of 9 inch spring form pan with aluminum foil, and grease bottom and sides of pan.
- 2. In a small bowl, mix together, 12 crushed taco shells, 1 1/2 teaspoons taco seasoning mix, and 1/2 cup melted butter. Pat into bottom, and up sides of prepared pan; bake 10 minutes, remove from oven and set aside. Turn up oven temperature to 425 degrees.
- 3. Heat 1 tablespoon of canola oil in medium skillet oven medium heat. Salt and pepper chicken tenders to taste, and coat with 1 teaspoon taco seasoning mix. Cook thoroughly, about 5-6 minutes. Finely shred.
- 4. In large bowl of stand mixer, add in 4 ounces softened cream cheese, 8 ounces taco blend shredded cheese, 1/2 cup shredded mozzarella cheese, and 1/2 cup double cheddar blend shredded cheese, mix until creamy. Add in beaten eggs, and 1/2 teaspoon taco seasoning mix, blend until incorporated. Fold in chicken and crumble reserved taco shell into mixture.
- 5. Pour cheesy chicken mixture over cooled taco crust and bake for 20-25 minutes, until mixture is set, and top is golden. Remove from oven and cool completely.
- 6. Remove sides from pan, and carefully remove foil from bottom of Chicken Taco Cheesy Cake. Place on serving platter, slice, and top with black olives and also garnish with sour cream, salsa, and crushed taco shells, if desired. Serves 8, depending on serving size preference.
EASY CHEESY CHICKEN TACOS
This is a favorite of my family. Also a favorite of mine because it is very quick to put together. I modified it from a recipe found in a Land O Lakes recipe brochure. I use turkey instead of chicken because it is available pre-packaged at my local grocery store.
Provided by Susan2324
Categories Chicken
Time 15m
Yield 10 tacos
Number Of Ingredients 8
Steps:
- In large skillet, cook chicken or turkey over medium-high heat until it is no longer pink.
- Stir in taco sauce.
- Continue cooking until mixture just starts to boil.
- Add cheese.
- Remove from heat and stir just until cheese is melted.
- Meanwhile, warm taco shells according to package directions.
- Spoon into taco shells and serve with lettuce, tomato, sour cream, black olives or any other taco fixings your family enjoys.
Nutrition Facts : Calories 235.4, Fat 14.2, SaturatedFat 6.9, Cholesterol 66.7, Sodium 583.3, Carbohydrate 12.4, Fiber 0.6, Sugar 3, Protein 14.5
CHICKEN TACO CHEESECAKE
Found this several years ago I believe in Southern Living Cookbook. Made it last year for a cook off at my work and won 1st place. The presentation is impressive when you place the toppings in a circle around the cheesecake. I usually start with a center mound of picante and add other toppings around this. Not as hard as it sounds.
Provided by Lynda Black
Categories Weeknight
Time 1h25m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- Combine tortilla chips and butter; stir well.
- Firmly press into bottom of 10" spring form pan; set aside.
- Beat cream cheese until creamy; add eggs one at a time beating well after each addition.
- Add mayonnaise, taco seasoning and flour; beat at low speed until smooth.
- Stir in chicken and cheese.
- Pour batter into prepared pan.
- Bake at 325 for 55 minutes.
- Spread sour cream on top of cheesecake and bake 10 additional minutes.
- Let cool to room temperature in pan on wire rack.
- Cover and chill at least 8 hours.
- To serve carefully remove sides of pan.
- Arrange toppings on cheesecake.
- Serve with picante sauce.
TACO CHEESECAKE
One taste of Judy Eckert's eye-catching appetizer proves cheesecake isn't just for dessert. "This savory variation is a crowd favorite at parties," she notes from Fulton, New York.
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 18-20 servings.
Number Of Ingredients 16
Steps:
- Sprinkle bottom of greased 9-in. springform pan with cornmeal; set aside. In a bowl, beat cream cheese until smooth. Add the taco seasoning, sour cream and salsa. Stir in the eggs, pepper Jack cheese and chilies. Fold in olives. Pour over cornmeal. , Place pan on a baking sheet. Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 hour. (Top of cheesecake may crack.) Refrigerate overnight., Remove sides of pan. Spread sour cream over top and sides of cheesecake. Arrange olives, onions, tomato slices and jalapeno slices on top. Serve with crackers.
Nutrition Facts :
CHEESY CHICKEN TACOS
Salsa and melted cheese over seasoned chicken, chopped tomatoes and fresh lettuce makes a very tasty and convenient weeknight recipe.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings, 1 taco each.
Number Of Ingredients 7
Steps:
- Place chicken in large skillet sprayed with cooking spray. Sprinkle evenly with chili powder; mix well. Cook on medium heat 10 min. or until chicken is cooked through, stirring frequently.
- Spoon evenly onto tortillas; sprinkle with the tomatoes, lettuce and cheese. Fold each tortilla in half.
- Serve topped with the salsa.
Nutrition Facts : Calories 320, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
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- Preheat oven to 400°F. Season chicken with salt and pepper. Place in a small skillet and add cold water to cover. Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook, turning once or twice, until opaque and firm, about 10 minutes. Remove, let cool and cut into small pieces or shred. You should have about 3 cups cut-up chicken.
- Spread one-third of sauce over bottom of a 7-by-11-inch baking dish. Arrange 3 tortillas, slightly overlapping, on top. Sprinkle one-third of chicken and cilantro over tortillas. Top with a third of cheese. Make two more layers of sauce, tortillas, chicken, cilantro and cheese. Arrange tomato on final layer of cheese. Cover with foil and bake until bubbly, about 20 minutes. Remove foil and cook until top is lightly browned, 10 minutes more.
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- Melt butter in 10-inch skillet until sizzling; add ground chicken. Cook over medium-high heat, stirring occasionally, 5-7 minutes or until chicken is no longer pink. Drain. Stir in taco sauce. Continue cooking 2-3 minutes or until mixture begins to bubble.
- Warm taco shells as directed on package. Spoon about 1/4 cup chicken mixture into each shell. Serve with lettuce, sour cream and tomato.
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- In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook, stirring occasionally, until brown on both sides. Sprinkle with taco seasoning mix. Cook, stirring occasionally, just until chicken is no longer pink in center.
- While chicken is cooking, heat shells and assemble toppings. Divide chicken mixture among shells; add shredded cheese, cheese 'n salsa dip, and additional desired fresh toppings.
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- In a large skillet, heat oil over medium high heat. Add chicken, pepper, onion, and garlic and cook 8-10 minutes, or until chicken is no longer pink. Stir in spinach, chili powder, and cumin.
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- Bake 30 minutes, uncover, and sprinkle with cheese. Bake 5 minutes more, or until cheese is melted and hot in center.
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- To a large skillet, add the oil, chicken, and cook over medium-high heat for about 5 minutes, or until chicken is cooked through; stir and flip intermittently to ensure even cooking.
- Evenly sprinkle with the taco seasoning, add the peppers, beans, corn, tomato sauce, and simmer for about 2 to 3 minutes, or until warmed through.
- Reduce the heat to medium-low, add the cheese, and cover the skillet with a lid to help the cheese to melt for about 1 minute, or until melted. Stir to combine.
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- Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
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