Cream Cheese Chicken Tacos Recipes

Steps:

• 1. Preheat oven to 425 degrees
• 2. While oven is preheating, heat about a tablespoon of oil in a skillet. Fry tortillas, 1 at a time over medium heat until just very lightly browned. Repeat with all tortillas. Use more oil as needed. Set aside on a wire rack or paper towels to drain.
• 3. Place the cream cheese in a sauce pan over low heat, Stir until cream cheese is completely melted.
• 4. Add the shredded chicken, garlic, green onion, and cheddar cheese. Remove the saucepan from heat and stir until well combined.
• 5. Divide the chicken mixture evenly between each shell. Place the taco shells in a 9x13 inch baking dish. Bake for about 8-10 minutes or until the shells are starting to brown well.

Steps:

• 1. Gather your ingredients.
• 2. Dice the jalapeno.
• 3. Chef's Note: When Chef Herrick told his students to dice anything, he expected it to be so perfect, you would be able to use them at a Las Vegas craps table.
• 4. Add all of the slow cooker ingredients to bowl of your slow cooker.
• 5. Set on low for 8 hours... and then take a nap.
• 6. Chef's Note: You could do this on high for 4 hours; however, the flavors have a better chance of blending together on low... Low and slow is the way to go.
• 7. After 8 hours, remove the chicken breasts and shred them by hand, or using two forks.
• 8. Return the shredded chicken to the slow cooker.
• 9. Add the dill, and lemon juice.
• 10. Cook for an additional 20 minutes.
• 11. Place a rack in the middle position, and preheat the oven to 400f (205c).
• 12. Place about a 1/4 cup of the chicken mixture in the flour taco.
• 13. Roll up tightly and place on a parchment-lined baking sheet.
• 14. Repeat for the other tacos.
• 15. Add the Colby cheese to the top of the tacos.
• 16. Place into the preheated oven for 10-12 minutes, or until the cheese is nice and bubbly.
• 17. Remove from the oven and serve with some sour cream, or your favorite dipping sauce. Enjoy.
• 18. Keep the faith, and keep cooking.

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.