Old El Paso Baked Spicy Chicken Tacos Food

SPICY CHICKEN TACOS BOWLS™

Steps:

• In 10-inch nonstick skillet, cook chicken, taco seasoning mix and water over medium-high heat 3 to 4 minutes, stirring occasionally, until warmed through.
• Meanwhile, heat bowls as directed on package. Divide chicken mixture evenly among warmed bowls. Top with desired toppings.

TACO SEASONED CHICKEN

Steps:

• In small bowl combine oil, water, seasoning mix and lemon juice.
• Place chicken in plastic bag; add marinade and seal. Cover and refrigerate at least 1 hour.
• Preheat barbecue to medium-high. Grill chicken for about 5 minutes per side or until no longer pink, brushing with marinade often.
• Remove from grill and spoon salsa on top to serve.

AUTHENTIC SPICY CHICKEN TACOS

Steps:

• Preheat oven to 300°F Wrap tortillas in foil and bake until heated through, 10 to 15 minutes.
• Meanwhile, season chicken with salt. Heat 1 teaspoon oil in a large heavy skillet over high heat until very hot. Add chicken and cook, stirring until browned on all sides, about 6 minutes. Transfer to a bowl.
• Reduce heat to medium and add the remaining 1 teaspoon oil to skillet. Add onion and cook, stirring, until they start to brown around the edges, 3 to 5 minutes. Add bell pepper, garlic, jalapeño and cumin. Cook, stirring, until peppers are bright green but still crisp, 2 to 3 minutes more.
• Stir in salsa and reserved chicken. Cook, stirring, until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Spoon into warmed tortillas and garnish with scallions, queso fresco, tomatoes and sour cream.

OLD EL PASO BAKED SPICY CHICKEN TACOS

Steps:

• Preheat oven to 400°F Spray a 9x13 baking dish with nonstick spray and set aside.
• Heat olive oil over medium heat in a medium skillet.
• Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
• Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
• Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side.
• Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
• Sprinkle each shell generously with shredded cheese, the more the better!
• Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned.
• Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa.
• Enjoy!
• Tips: Be sure to drain the tomatoes completely, this will help the taco shells to not get soggy while baking!
• If you prefer your tacos not spicy, just omit the green chilis and use regular Old El Paso Taco Seasoning.

GROUND CHICKEN TACOS

Steps:

• Heat olive oil in a small skillet. Add ground chicken and cook until brown.
• Mix dry ingredients together. Add to chicken and stir to coat.
• Warm the tortillas then fill with the chicken mixture. Top with cheese and serve.

PERFECT SHREDDED CHICKEN TACOS

Steps:

• Combine chicken breasts, pepperoncinis w/brine, onion, and taco seasoning in crock pot.
• Cook on low for 4-6 hours.
• Using 2 forks, shred chicken in crock pot.
• Serve on warmed tortillas with lettuce, tomatoes and cheese.

EASY OVEN BAKED SPICY CHICKEN TACOS

Steps:

• Preheat oven to 400. Spray 9x13 inch baking dish with cooking spray and set aside.
• Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 2 to 3 minutes, or until the onion is translucent and fragrant.
• Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to combine fully. Reduce to simmer and allow to cook for 5 to 8 minutes.
• Place the taco shells in the baking dish standing up. Spoon a tablespoon of beans into the bottom of each taco shell.
• Top with the chicken mixture, almost to the top of each shell.
• Sprinkle each shell generously with shredded cheese.
• Bake for 12 to 14 minutes or until cheese is fully melted and the edges of the shells are browned.
• Remove from the oven and top with jalapenos, sour cream, cilantro, and salsa.