Chicken Taco Cheesy Cake Recipes

CHEESY CHICKEN TACO BREADSTICK DIPPERS WITH SOUP

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.

CHEESY CHICKEN TEN MINUTE TACOS

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.

CHICKEN TACO CHEESY CAKE

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.

TACO CHEESECAKE

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.

CHEESY BAKED CHICKEN TACOS

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!

CHEESY ROLLED TACOS WITH CHICKEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Mix oregano, onion powder, salt, paprika, chili powder, cumin, and pepper together in a bowl until well combined.
• Place chicken breasts on the prepared baking sheet and drizzle with olive oil. Spread 1/2 of the seasoning mixture on both sides of chicken.
• Bake in the preheated oven, flipping halfway through cooking time, until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), about 30 minutes. Remove from the oven and transfer chicken to a cutting board. Leave the oven on, and line baking sheet with a fresh piece of parchment paper.
• Shred cooked chicken with 2 forks and transfer to a bowl. Mix in Mexican cheese, cream cheese, and remaining seasoning blend until well combined. Place a couple of scoops of the mixture across the bottom 1/3 of a tortilla. Roll up tightly and place on the prepared baking sheet. Repeat with remaining mixture and tortillas.
• Bake in the preheated oven until golden and crispy, about 15 minutes.

CHICKEN TACO CHEESECAKE

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.