Cheesy Chicken Ten Minute Tacos Recipes

Steps:

• In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook, stirring occasionally, until brown on both sides. Sprinkle with taco seasoning mix. Cook, stirring occasionally, just until chicken is no longer pink in center.
• While chicken is cooking, heat shells and assemble toppings. Divide chicken mixture among shells; add shredded cheese, cheese 'n salsa dip, and additional desired fresh toppings.

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until done.
• Add water, salsa and seasoning mix; stir. Bring to boil. Stir in rice; cover. Cook on low heat 5 min.
• Spoon chicken mixture evenly onto tortillas; sprinkle with cheese.

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:

• Mix broth and salsa in medium saucepan; bring to a boil.
• Add rice and velveeta; stir. Cover and remove from heat.
• Let stand for 5 minutes.
• Stir until velveeta is melted.

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 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:

• 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!