CHICKEN TACO CUPS
For holiday parties and summer picnics, try these stuffed wonton cups with a Southwest-style chicken filling. You can freeze them, too. Just reheat after thawing. -Lee Ann Lowe, Gray, Maine
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until meat is no longer pink. , Transfer chicken to a food processor; cover and process until chopped. In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese., Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned. , Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired.
Nutrition Facts : Calories 124 calories, Fat 3g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 408mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein. Diabetic Exchanges
FIESTA CHICKEN TACO CUPS
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
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
FIESTA SLOW COOKER SHREDDED CHICKEN TACOS
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
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 TACO CUPS
Here's a recipe that makes a nice presentation for a quick Mexican flavored chicken salad. I couldn't find the dinner kit, so I made these with my mini tortilla shell baskets. I used 2 cans of chicken, about 1/2 bottle of taco sauce, 3-4 dashes of Tabasco, and about 1 teaspoon of taco seasoning mix. Next time I would increase...
Provided by Vicki Butts (lazyme)
Categories Chicken Salads
Time 35m
Number Of Ingredients 11
Steps:
- 1. Remove tortillas, taco sauce, hot sauce, and taco seasoning mix from dinner kit.
- 2. Press or fold tortillas to fit into muffin cups coated with vegetable cooking spray, forming bowls; coat bowls with cooking spray.
- 3. Bake at 375ºF for 6 to 8 minutes or until golden brown.
- 4. Saute chopped bell pepper and onion in hot oil in a large skillet 5 minutes or until tender.
- 5. Stir in chicken, taco sauce, hot sauce, taco seasoning mix, 1/4 cup water, and lime juice; cook over medium heat 10 minutes.
- 6. Spoon evenly into tortilla cups, and top with desired condiments.
- 7. Serve immediately.
FIESTA CHICKEN TACO SALAD
I got this from one of those recipe books at the counter in the grocery store. It is a simple one to prepare as you use a prepared package of frozen chicken. Or you may use any leftover chicken strips you have from another meal. In fact, you can plan to have them leftover. I'm all for doing things easily.
Provided by Mimi in Maine
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine dressing ingredients; blend well.
- In a large bowl, combine lettuce, chicken, crushed tortilla chips, cheese, tomatoes, and olives.
- Pour dressing over all; toss gently to coat.
- Divide salad evenly onto individual serving plates and top each with a dollop of sour cream.
- Arrange tortilla chips around edge of each plate, if desired.
Nutrition Facts : Calories 524.7, Fat 38.5, SaturatedFat 13, Cholesterol 96.6, Sodium 994, Carbohydrate 16.5, Fiber 3.4, Sugar 10.6, Protein 30.3
CHICKEN TACO CUPS
This recipe is from a Taste of Home magazine, with a few changes made by me. I make these for get togethers and they are requested often and usually disappear fast.
Provided by Becky in Wisconsin
Categories Chicken Breast
Time 30m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until juices run clear.
- Transfer chicken to a food processor; cover and process until chopped.
- In a bowl, combine the chicken, onion, half the salsa, and 1°C cheese.
- Prepare a mini muffin pan by spraying cups with cooking spray. Press wonton wrapper into each cup. Bake at 375 for 5 minutes or until lightly browned.
- Fill cups with the chicken mixture. top with remaining salsa and cheese. Bake 15 minutes longer or until heated through.
- Serve warm. Put out the garnishes around the tray and let guests top as they desire.
Nutrition Facts : Calories 67, Fat 2.4, SaturatedFat 1.4, Cholesterol 14.6, Sodium 175.9, Carbohydrate 5.8, Fiber 0.4, Sugar 0.5, Protein 5.5
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