Fiesta Chicken Soft Tacos Recipes

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FIESTA SLOW COOKER SHREDDED CHICKEN TACOS



Fiesta Slow Cooker Shredded Chicken Tacos image

Quick, easy, and tasty!

Provided by Ashlie Boucher

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 6h10m

Yield 8

Number Of Ingredients 3

1 cup chicken broth
3 tablespoons taco seasoning mix
1 pound skinless, boneless chicken breasts

Steps:

  • Combine chicken broth and taco seasoning mix in a bowl. Place chicken in a slow cooker and pour chicken broth mixture over chicken.
  • Cook on Low for 6 to 8 hours. Shred chicken.

Nutrition Facts : Calories 71.1 calories, Carbohydrate 2.4 g, Cholesterol 30 mg, Fat 1.2 g, Protein 11.2 g, SaturatedFat 0.3 g, Sodium 415.4 mg, Sugar 0.7 g

FIESTA CHICKEN SOFT TACOS



Fiesta Chicken Soft Tacos image

Number Of Ingredients 9

2 tablespoons oil
1/2 yellow onion, diced
1/2 green pepper, diced
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cubed
1 tablespoon taco seasoning mix
1 1/2 cups chunky salsa
4 (6-inch) flour tortillas
Garnish: shredded Cheddar cheese or other favorite toppings

Steps:

  • Heat oil in a skillet over medium heat. Add onion, green pepper and garlic; sauté until tender. Add chicken; cook until no longer pink, about 5 to 8 minutes. Stir in taco seasoning and salsa; simmer for 3 minutes. To serve, spoon mixture onto tortillas. Fold over once; garnish as desired. Tip: A speedy side for any south-of-the-border supper. Stir spicy salsa and shredded cheese into hot cooked rice. Cover and let stand a few minutes, until the cheese melts. Sure to please!

Nutrition Facts : Nutritional Facts Serves

FIESTA CHICKEN TACO CUPS



Fiesta Chicken Taco Cups image

Here's a recipe that makes a nice presentation for a quick Mexican flavored chicken salad. Please note that the first ingredient should read 1 package Soft Taco Dinner, but I couldn't sneak that one through Zaar, lol.

Provided by lazyme

Categories     Lunch/Snacks

Time 45m

Yield 5 serving(s)

Number Of Ingredients 11

1 (16 1/3 ounce) package taco shells
1 medium red bell peppers or 1 medium green bell pepper, chopped
1 medium onion, chopped
2 tablespoons vegetable oil
4 boneless skinless chicken breasts, diced
1/4 cup water
2 tablespoons lime juice
lettuce, shredded
cheese, shredded
sour cream
tomatoes, chopped

Steps:

  • Remove tortillas, taco sauce, hot sauce, and taco seasoning mix from dinner kit.
  • Press or fold tortillas to fit into muffin cups coated with vegetable cooking spray, forming bowls; coat bowls with cooking spray. (It helps to microwave the tortillas a few seconds to make them more pliable).
  • Bake at 375ºF for 6 to 8 minutes or until golden brown.
  • Saute chopped bell pepper and onion in hot oil in a large skillet 5 minutes or until tender.
  • Stir in chicken, taco sauce, hot sauce, taco seasoning mix, 1/4 cup water, and lime juice; cook over medium heat 10 minutes.
  • Spoon evenly into tortilla cups, and top with desired condiments.
  • Serve immediately.

Nutrition Facts : Calories 602.3, Fat 27.6, SaturatedFat 4, Cholesterol 54.8, Sodium 402.7, Carbohydrate 62, Fiber 7.8, Sugar 2.5, Protein 28.9

INSTANT POT CREAMY FIESTA CHICKEN RECIPE



Instant Pot Creamy Fiesta Chicken Recipe image

This Instant Pot creamy fiesta chicken has the perfect amount of kick mixed with a sweet creamy sauce

Provided by Camille Beckstrand

Categories     Main Course

Time 35m

Number Of Ingredients 12

2 pounds boneless, skinless chicken breasts
¼ cup water
1 onion (finely diced)
15 ounces canned corn (not drained, (1 can))
15 ounces canned black beans (drained, (1 can))
1 cup salsa
2 Tablespoons lime juice
1 packet taco seasoning
1 packet dry ranch dressing mix
8 ounces cream cheese (room temperature, cut into pieces)
1 cup shredded pepper jack cheese
optional toppings ((salsa, guacamole, sour cream, cilantro, etc))

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!

Nutrition Facts : Calories 481 kcal, Carbohydrate 35 g, Protein 46 g, Fat 17 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 134 mg, Sodium 1969 mg, Fiber 7 g, Sugar 6 g, UnsaturatedFat 7 g, ServingSize 1 serving

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