Cheesy Chicken Tacos Recipes

Steps:

• Place chicken in large skillet sprayed with cooking spray. Sprinkle evenly with chili powder; mix well. Cook on medium heat 10 min. or until chicken is cooked through, stirring frequently.
• Spoon evenly onto tortillas; sprinkle with the tomatoes, lettuce and cheese. Fold each tortilla in half.
• Serve topped with the salsa.

Steps:

• Preheat oven to 400˚F (200˚C).
• In a bowl, add the paprika, chili powder, cumin, oregano, garlic powder, onion powder, salt, and pepper and mix to combine.
• Place the chicken breasts on a parchment paper-lined baking sheet.
• Drizzle with olive oil, pour half of the seasoning over the chicken and spread on both sides of the chicken. Save the remaining seasoning for later.
• Bake for 30 minutes, flipping halfway, or until the internal temperature of the chicken reaches 165˚F (75˚C).
• Shred cooked chicken.
• Add cream cheese, cheese blend, and remaining seasoning. Mix well.
• Place a couple of scoops of the chicken mixture across the bottom third of a flour tortilla.
• Roll up tightly and place on a baking sheet.
• Bake for another 15 minutes, or until golden and crispy.
• Enjoy!

Steps:

• In large skillet, cook chicken or turkey over medium-high heat until it is no longer pink.
• Stir in taco sauce.
• Continue cooking until mixture just starts to boil.
• Add cheese.
• Remove from heat and stir just until cheese is melted.
• Meanwhile, warm taco shells according to package directions.
• Spoon into taco shells and serve with lettuce, tomato, sour cream, black olives or any other taco fixings your family enjoys.

Steps:

• Heat oven to 350°F.
• Heat oil in large nonstick skillet on medium heat. Add chicken and onions; cook and stir 8 to 10 min. or until chicken is done. Add seasoning mix, tomatoes and water; stir. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally. Remove from heat; stir in corn, sour cream and 2 Tbsp. cilantro.
• Spray 13x9-inch baking dish with cooking spray; cover bottom of prepared dish with 5 tortillas. Top with 1 cup cheese, chicken mixture and remaining tortillas; drizzle with salsa.
• Bake 15 min. or until heated through. Sprinkle with remaining cheese and cilantro; bake 5 min. or until cheese is melted.

Steps:

• Sprinkle 1 Tbs cheese in bottom of each taco shell and warm in 300° oven 5 minutes.
• Mix chicken with salsa and avocado.
• Put lettuce in taco shells, then chicken mixture, then sour cream.
• If desired, sprinkle chopped green chilis over the top.

Steps:

• Prepare your rice according to the instructions on the package.
• Cut the chicken into thin strips.
• Brown in a skillet over medium-high heat. Follow instructions on the package of taco seasoning mix.
• Slice the bell peppers and onion then saute them in a skillet.
• Fluff your rice, heat your shells and start building your tacos.

Steps:

• In a greased 3- or 4-qt. slow cooker, mix salsa and beans. Top with chicken; sprinkle with taco seasoning. Cook, covered, on low until chicken is tender, 4-5 hours. , Remove chicken; shred finely using 2 forks. Return to slow cooker; stir in cheese. Cook, covered, on low until cheese is melted, 10-15 minutes, stirring occasionally., To serve, top with green onions, tomato and cilantro. Serve with chips.

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
• Add chicken to reserved drippings; stir to evenly coat chicken with drippings. Spread chicken to evenly cover bottom of skillet; sprinkle with taco seasoning. Cook 2 min. (Do not stir.)
• Stir in peppers and onions; cook 3 to 4 min. or until chicken is done, stirring frequently. Remove from heat. Add cheese and bacon; stir until cheese is melted.
• Spoon chicken mixture down centers of tortillas; top with sauce. Roll up.

Steps:

• Place chicken in 13x9" baking dish. Mix soup, 1 1/2 cups of cheese, milk, and seasoning mix(use seasoning mix to taste. It isn't necessary to use the whole package). Spoon over chicken. Top with chips; cover.
• Bake at 375 degrees for 40-45 minutes (if breasts are small, cook less time). Remove cover; top with remaining 1/2 cup cheese.
• Bake, uncovered, 10 minutes or until cheese is melted.

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.

Steps:

• Add oil to large skillet and heat over medium high. Add diced chicken, 1 TBSP taco seasoning and salt and pepper to taste; saute until cooked through. Add water (or chicken broth) and remaining taco seasoning. Bring to a boil and simmer for 10 minutes. Remove from heat and add minute rice and diced velvetta cheese. Cover and let stand 10 minutes. Stir and serve.