Creamy Fiesta Chicken Food

CREAMY FIESTA CHICKEN BAKE

Steps:

• Preheat oven to 375˚F.
• Mix the cream cheese, corn, green chiles, sour cream, garlic and 1 cup of cheese together until combined.
• In a 2 qt baking dish (I used a 11 in X 7) lay the chicken breasts next to each other. Season chicken with salt and pepper.
• Spread the cream cheese mixture over the top of the chicken and sprinkle with the remaining cup cheese evenly over the top.
• Bake for 35-45 minutes or until chicken is cooked through (165˚F internal temp)
• Garnish with cilantro

CREAMY FIESTA CHICKEN

Steps:

• In a large slow cooker combine the chicken, black beans, corn, tomatoes, and taco seasoning.
• Cook on high for 3-4 hours (or low for 6-8) or until the chicken is fork tender and shreds easily.
• Add cream cheese and cook for an additional 30 minutes.
• Using two forks, shred the chicken and stir all the ingredients to combine.
• Serve warm.

CROCK POT CREAMY MEXICAN CHICKEN (AKA FIESTA CHICKEN)

Steps:

• Add all ingredients to crock pot EXCEPT cream cheese & yes, you can add the chicken breasts frozen.
• Cook on high for 4-6 hours or low for 8 hours.
• Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking.
• Serve over cooked rice or egg noodles with a dollup of sour cream & sprinkles of shredded cheddar if desired.

FIESTA CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F.
• Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.
• Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.
• Bake 15 to 20 min. or until heated through.

FIESTA CHICKEN (SLOW COOKER)

Steps:

• In a large skillet, heat oil and cook chicken pieces and salt until browned. Remove and drain.
• Place the onion, green pepper, garlic and peppers in skillet, and sauté until slightly cooked.
• Add all the ingredients into slow cooker and stir. Cook covered for 8 hours on low or 4 hours on high.

FIESTA CHICKEN BAKE

Steps:

• Mix soup, salsa, water, corn and rice in 2-quart shallow baking dish. Top with chicken and sprinkle with paprika. Cover.
• Bake at 375 degrees F for 45 minutes or until done. Sprinkle with cheese.

MEXICAN FIESTA CHICKEN

Steps:

• Sweat onions until soft.
• Add jalopenos, continue to cook for a minute or two.
• Add corn, both beans, tomatoes, salsa, seasonings.
• Cook for about an hour over med/low heat (should just be simmering.) Add cilantro, then taste. Adjust seasoning to your preference.
• Add chicken, simmer until chicken is cooked through.
• serve over brown rice. I personally like to put a tortilla in a bowl, then rice then top the rice. Garnish with cheese and sour cream.

INSTANT POT CREAMY FIESTA CHICKEN RECIPE

Steps:

• Place chicken breasts in the bottom of the Instant Pot.
• Add water, onion, corn, black beans, salsa, lime juice, taco seasoning, and dry ranch mix.
• Place the lid on to of pot and move valve to SEALING (not venting).
• Press the PRESSURE COOK (or MANUAL) button and set timer for 20 minutes (or 25 minutes if using frozen chicken breasts).
• When cook time is finished, do a QUICK RELEASE of the pressure.
• Remove the chicken from the pot and shred using 2 forks.
• While the chicken is out of the pot, add in cream cheese and pepper jack cheese.
• Mix together until all the cream cheese and pepper jack cheese is melted (if you want, you can press the SAUTE button to heat it up faster) and the mixture is creamy.
• Add the chicken back in and stir.
• Use this chicken for tacos, burritos, nachos, salads, enchiladas, quesadillas, etc. The possibilities are endless!