Cream Cheese Chicken Tacos Food

CREAM CHEESE CHICKEN TACOS

Steps:

• 1. Preheat oven to 425 degrees
• 2. While oven is preheating, heat about a tablespoon of oil in a skillet. Fry tortillas, 1 at a time over medium heat until just very lightly browned. Repeat with all tortillas. Use more oil as needed. Set aside on a wire rack or paper towels to drain.
• 3. Place the cream cheese in a sauce pan over low heat, Stir until cream cheese is completely melted.
• 4. Add the shredded chicken, garlic, green onion, and cheddar cheese. Remove the saucepan from heat and stir until well combined.
• 5. Divide the chicken mixture evenly between each shell. Place the taco shells in a 9x13 inch baking dish. Bake for about 8-10 minutes or until the shells are starting to brown well.

CREAM CHEESE AND CHICKEN SLOW COOKER TACOS

Steps:

• 1. Gather your ingredients.
• 2. Dice the jalapeno.
• 3. Chef's Note: When Chef Herrick told his students to dice anything, he expected it to be so perfect, you would be able to use them at a Las Vegas craps table.
• 4. Add all of the slow cooker ingredients to bowl of your slow cooker.
• 5. Set on low for 8 hours... and then take a nap.
• 6. Chef's Note: You could do this on high for 4 hours; however, the flavors have a better chance of blending together on low... Low and slow is the way to go.
• 7. After 8 hours, remove the chicken breasts and shred them by hand, or using two forks.
• 8. Return the shredded chicken to the slow cooker.
• 9. Add the dill, and lemon juice.
• 10. Cook for an additional 20 minutes.
• 11. Place a rack in the middle position, and preheat the oven to 400f (205c).
• 12. Place about a 1/4 cup of the chicken mixture in the flour taco.
• 13. Roll up tightly and place on a parchment-lined baking sheet.
• 14. Repeat for the other tacos.
• 15. Add the Colby cheese to the top of the tacos.
• 16. Place into the preheated oven for 10-12 minutes, or until the cheese is nice and bubbly.
• 17. Remove from the oven and serve with some sour cream, or your favorite dipping sauce. Enjoy.
• 18. Keep the faith, and keep cooking.

CREAM CHEESE CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Melt butter in a skillet over medium heat. Saute mushrooms until tender. Reduce heat to low, and stir in cream cheese until melted. Remove from heat.
• Pound chicken breasts thin with a meat mallet. Spread with mushroom mixture, and roll up. In a small bowl, mix together brown sugar and Dijon mustard. Press mustard mixture onto chicken. Roll chicken in chopped nuts. Place in a baking dish.
• Bake in preheated oven for 15 to 20 minutes, or until chicken is no longer pink, and juices run clear.

CREAMY CHICKEN FAJITAS

Steps:

• Mix cream cheese, taco seasoning mix and milk until blended.
• Cook chicken and vegetables in large nonstick skillet over medium heat 6 to 7 min. or until chicken is done. Add cream cheese mixture; cook and stir 2 min. or until heated through.
• Spoon chicken mixture down centers of tortillas; top with shredded cheese. Fold in half.

EASY CHEESY CHICKEN TACOS

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.

MELTED CHEESE & CHICKEN TACOS

Steps:

• Sprinkle 1 Tbs cheese in bottom of each taco shell and warm in 300° oven 5 minutes.
• Mix chicken with salsa and avocado.
• Put lettuce in taco shells, then chicken mixture, then sour cream.
• If desired, sprinkle chopped green chilis over the top.