Chicken Finger Tacos For Two Recipes

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TACO NIGHT CHICKEN FINGERS

Taco seasoning mix isn't just for tacos, it's also terrific in the coating for these awesome chicken fingers made with Bisquick®. Cool it down with two creamy dipping sauces.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 9



Taco Night Chicken Fingers image

Steps:

  • Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray.
  • Mix Bisquick mix and taco seasoning in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
  • Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
  • Meanwhile, in separate small bowls, mix the Creamy Green Chile Dipping Sauce and Salsa Sour Cream Dipping Sauce until each is well blended. Serve chicken fingers with dipping sauces.

Nutrition Facts : Calories 380, Carbohydrate 22 g, Cholesterol 140 mg, Fat 3, Fiber 1 g, Protein 24 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1300 mg, Sugar 4 g, TransFat 1 g

2/3 cup Original Bisquick™ mix
1 package (1 oz) Old El Paso™ taco seasoning mix
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted
1/4 cup Old El Paso™ diced green chiles, drained (from 4-oz can)
1/4 cup sour cream
1/4 cup Old El Paso™ Thick 'n Chunky salsa
1/4 cup sour cream

CHICKEN TACO SOUP FOR TWO

This cozy soup will be ready in less than 15 minutes. You can make it even quicker by using rotisserie chicken.

Provided by thedailygourmet

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Taco Soup Recipes

Time 15m

Yield 2

Number Of Ingredients 11



Chicken Taco Soup for Two image

Steps:

  • Heat oil in a heavy saucepan over medium-high heat until shimmering. Add onion and 1 1/2 tablespoons taco seasoning. Cook until onions are soft and translucent, 3 to 4 minutes. Stir in tomatoes with juice, chicken broth, and corn.
  • Sprinkle remaining taco seasoning over chicken pieces and add to soup. Stir to combine, cover, and cook until chicken is cooked through, about 5 minutes. Serve with tortilla chips, avocado slices, Oaxaca cheese, and sour cream.

Nutrition Facts : Calories 421.4 calories, Carbohydrate 32.5 g, Cholesterol 60.4 mg, Fat 22.6 g, Fiber 5.5 g, Protein 21.2 g, SaturatedFat 6.8 g, Sodium 1994.3 mg, Sugar 7.5 g

2 teaspoons olive oil
¼ cup chopped onion
3 tablespoons taco seasoning, divided
½ (14 ounce) can fire-roasted diced tomatoes, with juice
1 cup chicken broth
⅓ cup frozen corn
1 (5 ounce) boneless, skinless chicken breast, thinly sliced on the diagonal
½ cup tortilla chips
½ avocado, sliced
¼ cup shredded Oaxaca cheese, or to taste
2 tablespoons sour cream, or to taste

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