CHICKEN TACO CASSEROLE (OAMC)
Make and share this Chicken Taco Casserole (oamc) recipe from Food.com.
Provided by TishT
Categories One Dish Meal
Time 1h
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix taco seasoning and tomato sauce.
- Add shredded chicken and coat it well with tomato mixture.
- Place cooked rice in the bottom of a 13 X 9 X 2 or disposable baking pan.
- Top with chicken mixture.
- (You may want to flash freeze at this point before going on to the next step) Top with 1-2 cans of refried beans so you have a nice even coating.
- Freeze in the disposable pan or pop out and put in freezer bag.
- Place casserole back in the 9 X 13 X 2 pan.
- After thawing top with grated cheese.
- Bake uncovered for 30 to 45 minutes at 350F or until hot all the way through and the cheese is nice and bubbly.
- Top with your favorite toppings or dip with tortilla chips!
Nutrition Facts : Calories 375.6, Fat 10.5, SaturatedFat 4.9, Cholesterol 56.5, Sodium 1648.2, Carbohydrate 44.6, Fiber 7.1, Sugar 5.2, Protein 25.9
CHICKEN TACO LUNCH (OAMC)
Make and share this Chicken Taco Lunch (Oamc) recipe from Food.com.
Provided by Chandra M
Categories Lunch/Snacks
Time 26m
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- Mix taco seasoning and jalapenos into tomato sauce and stir chicken in to coat.
- Line (1) 9x13 and (1) 8x8 pan with tortilla strips.
- Spread rice evenly on tortillas.
- Spread chicken mixture evenly over rice.
- Combine black beans, corn, and diced tomatoes. Spread evenly over chicken.
- Spread refried beans over corn mixture.
- Sprinkle cheese over the top and slightly press into refried beans.
- Place pans in freezer for approx 45 minutes. Remove from freezer; cut into individual size servings. Place servings in sandwich zipper top bags and return to freezer.
- To reheat: Remove from bag, place on microwave safe bowl or plate, cover loosely. Heat on high until heated through (approx. 4-6 minutes). Let sit 1 minute.
Nutrition Facts : Calories 257.2, Fat 8.9, SaturatedFat 4.4, Cholesterol 50.5, Sodium 366.7, Carbohydrate 23.8, Fiber 4, Sugar 2.7, Protein 20.6
CHICKEN TACO WRAPS FOR OAMC
Wraps, wraps, wraps. So many of them can be frozen and used for a quick lunck, snack, or lite dinner. You may want to play with the ingredients but this is what I've come up with so far!
Provided by TishT
Categories Lunch/Snacks
Time 40m
Yield 16-24 serving(s)
Number Of Ingredients 7
Steps:
- Combine chicken, water, salsa and seasonings in a saucepan.
- Bring to a boil.
- Add rice, and simmer on for 5 minutes.
- Spoon mixture into center of tortillas. Add cheese if you want it and wrap.
- Flash freeze.
- To reheat: microwave until heated through.
Nutrition Facts : Calories 303.1, Fat 5, SaturatedFat 1.2, Cholesterol 36.3, Sodium 888.7, Carbohydrate 45.6, Fiber 3.1, Sugar 2.6, Protein 17.9
CHICKEN PACKETS (OAMC)
Another Once a month meal that's sure to please. My little girl likes these because they pick up easily in her hands! *I revised this recipe based on several folks pointing out that I had made a mistake on the amount of cream cheese. Thank you so much for the input!
Provided by TishT
Categories Lunch/Snacks
Time 40m
Yield 8 packets, 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag.
- Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze.
- Refrigerate crescent rolls.
- To prepare for serving, thaw chicken mixture.
- Preheat oven to 350°F.
- Unroll crescent rolls.
- Each tube will contain 4 rectangles of dough with a diagonal perforation.
- Press dough along each perforation so the rectangle halves will not separate.
- Place about 1/4 cup of the chicken mixture into the center of each rectangle.
- Fold dough over the filling, and pinch the edges to seal tightly.
- Dip each packet in melted margarine, and coat with crouton crumbs.
- Place packets on a baking sheet.
- Bake for 20 minutes or until golden brown.
- Packets are good either hot or cold.
EASY SHREDDED CHICKEN TACOS
This is a great recipe for easy shredded chicken tacos that I've been using for years. Great for a weeknight or a weekend meal!
Provided by SMJ0724
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Mix water and taco seasoning in a large bowl. Add tomato sauce, vinegar, garlic, oregano, cumin, and sugar; mix well.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side. Add tomato sauce mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken breasts from the pan and shred meat with 2 forks when cool enough to handle. Return shredded chicken to the pan with the tomato sauce. Cook and stir until chicken is coated with sauce and sauce reduces a bit, about 5 minutes.
- Transfer chicken and sauce to a serving bowl and spoon onto taco shells.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 15.7 g, Cholesterol 58.5 mg, Fat 9 g, Fiber 1.7 g, Protein 24 g, SaturatedFat 1.8 g, Sodium 658.8 mg, Sugar 3.3 g
TACO CHICKEN NUGGETS ( OAMC )
My daughter and I came up with this recipe today. Prep time is approx. And the yield is approx also.
Provided by Tina Madden
Categories Chicken Breast
Time 1h
Yield 100 nuggets
Number Of Ingredients 5
Steps:
- Mix Ranch dressing and milk in a bowl.
- Place the chicken nuggets into the bowl of ranch mix.
- In blender crush the tortilla chips once finely crushed mix in taco seasoning.
- This step you might need to do a little chips at a time and stir with a rubber spatula to mix.
- (if mix becomes too sticky and wont stick to chicken return to blender and mix again).
- Once chips are crushed spoon out the chicken from the ranch and roll into the chip mixture.
- At this point you can freeze these for 2 hours single layered then placed into a zip lock baggie.
- To bake unfrozen place on a sprayed cookie sheet Bake@ 425 for 15-20 minutes or untill chicken is done and topping is crisp.
- To bake frozen bake for 25 minutes at 425.
Nutrition Facts : Calories 46.4, Fat 2.4, SaturatedFat 0.4, Cholesterol 8.7, Sodium 48.7, Carbohydrate 2.7, Fiber 0.2, Sugar 0.1, Protein 3.5
EASY OVEN-BAKED CHICKEN TACOS
These cheese- and bean-stuffed tacos are our new favorite way to turn a rotisserie chicken into a super-easy dinner that serves up to 10.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
- In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
- To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients, if desired.
Nutrition Facts : Calories 220, Carbohydrate 16 g, Cholesterol 45 mg, Fat 1, Fiber 2 g, Protein 16 g, SaturatedFat 6 g, ServingSize 1 Taco, Sodium 650 mg, Sugar 0 g, TransFat 0 g
LIGHTER CHICKEN TACOS
The same tasty Mexican dish with half the fat of standard tacos. Pile on the chicken, salsa and guacamole, and build yourself a delicious dinner
Provided by Angela Nilsen
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 21
Steps:
- Mix the oil with the cumin and paprika on a large plate. Sit the chicken on the plate and rub the spiced oil all over it. Season with pepper and a pinch of salt, then cover and set aside while you prepare the salsa.
- Heat the grill to high for 10 mins. Meanwhile, line a large baking tray with foil and lay the tomatoes (cut-side up) on it, along with the pepper and red onion. Brush the oil over the onion, and season the tomatoes and onion with pepper. Grill for 12-15 mins, turning the tomatoes and onion halfway through, until well charred. Remove (leaving the grill on) and set aside to cool - put the pepper in a bowl and cover with cling film so that it's easier to skin later.
- For the guacamole, put the avocado in a bowl and briefly mash with a fork, leaving some chunky pieces for texture. Gently mix in the lime juice, spring onions, coriander and chilli flakes. Season with pepper and a pinch of salt.
- Re-line the baking tray with foil and lay the chicken on it, plump-side up. Grill for about 10 mins until cooked - there is no need to turn it. Meanwhile, scoop out and discard as much of the seeds and juice from the tomatoes as you can (so the salsa isn't too wet), leaving the pulp and charred skin. When the pepper is cool enough to handle, peel off and discard the skin. Chop the tomatoes and onion, and dice the pepper. Combine in a bowl with the lime juice, cumin, chilli flakes, some pepper and a pinch of salt.
- When the chicken is cooked, remove from the grill, cover loosely with foil and set aside for 5 mins.
- Heat oven to 180C/160C fan/gas 4. Cut the chicken into chunky slices and spoon over the juices. When ready to serve, lay the taco shells on a baking sheet and warm through for 2-3 mins. Serve the chicken, taco shells, yogurt, lettuce, coriander and lime wedges in separate bowls, so that everyone can build their own tacos.
Nutrition Facts : Calories 477 calories, Fat 24.1 grams fat, SaturatedFat 5.4 grams saturated fat, Carbohydrate 26.2 grams carbohydrates, Sugar 9.1 grams sugar, Fiber 9.5 grams fiber, Protein 34.1 grams protein, Sodium 0.6 milligram of sodium
OAMC BASIC CHICKEN OR TURKEY TACO FILLING
This is a basic filling using cooked chicken or turkey and a chili seasoning packet for tacos, chili, or enchilada filling. I came up with this recipe on the fly after a busy day of work, school, and basketball practice using what I had in the refrigerator and pantry. I didn't have any taco seasoning, but had a lonely packet of chili seasoning from Aldi and used that instead. My picky kids, who were never keen on tacos before, loved it. This can be made ahead for tacos, chili, or enchiladas. Note: My kids do not like hot and spicy, so this is very mild. Add jalapenos or chipotle chilies to turn up the heat. Also my kids are small eaters, so I cut the tortillas in half and make mini wraps for them which works better for little kids than unwieldy tacos. OAMC: double the quantity and follow instructions below to freeze.
Provided by UrbanYogaMommy
Categories One Dish Meal
Time 15m
Yield 4-6 tacos, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a pan on medium high heat, coat the bottom of pan with oil and saute onions until they caramelize. Add chicken and spice packet. The mixture will dry out quickly. Add additional oil until heated through. My family prefers this a little dry. Add the chicken broth to moisten to your preferred texture.
- For tacos: heat flour tortillas and spoon 1/4 cup of mixture into each.
- Garnish with sour cream, salsa, lettuce, or your favorite taco additions.
- OAMC: allow mixture to cool and freeze in recloseable bags.
- For Chili or Enchiladas: thaw mixture in refrigerator, heat with 1 14-1/2 oz can of diced tomatoes or 8-oz of tomato sauce and 1 can of kidney beans. Heat through and serve.
Nutrition Facts : Calories 300.1, Fat 9, SaturatedFat 2.3, Cholesterol 52.5, Sodium 409.3, Carbohydrate 30.8, Fiber 2, Sugar 1.8, Protein 22.4
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