Easychickensofttacos Recipes

Steps:

• In a large skillet coated with cooking spray, cook chicken over medium heat until no longer pink. Stir in the beans, salsa and taco seasoning; heat through. , Spoon the chicken mixture down the center of each tortilla; roll up. Serve with the toppings of your choice if desired.

Steps:

• Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
• Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Steps:

• Remove chicken meat and make into bite size pieces, place in a 10-12" skillet.
• Add salsa to the chicken and simmer on low for 10-15 minutes.
• Place lettuce, tomatoes and sour cream into individual bowls and set aside.
• Place two tortillas in a brown lunch bag,.
• close tightly and microwave for 30 seconds.
• Place 2 tortillas on a plate and add ingredients in any order you like. There is no real way to make a taco.
• While the first person is making their tacos, heat the second person's tortillas, and so on. This way everyone's food is hot. If you have a tortilla warmer, that would work great.

Steps:

• Preheat oven to 375 degrees; place tortillas on baking sheet.
• Heat oil in large skillet; add chicken; cook until no longer pink; add 2 T seasoning mix and 1T water; mix well Combine refried beans, remaining seasoning mix and remaining water in small bowl.
• Spread bean mixture evenly over each tortilla.
• Layer each with a drizzle of taco sauce.
• Top evenly with chicken mixture, cheese and desired toppings (chopped tomatoes, sliced green onions, etc.).
• Bake for 5-10 minutes or until cheese melts; fold each in half.

Steps:

• In a large skillet, preferably cast iron, heat oil over medium-high. Add 1 cup onion, garlic, and a pinch of salt. Cook, stirring occasionally, until softened and just beginning to brown, 3 to 4 minutes. Add chicken, cumin, coriander, salt, and pepper. Cook, breaking up meat with the back of a wooden spoon, until browned and crumbly, 5 to 6 minutes. Stir in tomato paste, chipotle, and broth. Bring to a simmer, reduce heat and cook until most of the liquid has evaporated, about 1 minute. Keep warm.
• Stir together remaining onion, tomato, jalapeno, lime and cilantro. Season with salt and pepper. To serve, fill taco shell with meat mixture and pico de gallo and top with cheese, lettuce, and sour cream.

Steps:

• In a small bowl, mix the first six ingredients. Spread over flatbreads; top with chicken and, if desired, cilantro.

Steps:

• Place chicken breasts inside the Instant Pot.
• Add the chili powder, ground cumin, pepper, and garlic and toss until the chicken is coated on both sides. Add the salsa.
• Seal the lid in place until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
• Press "Poultry" and set time to 13 minutes. Set pressure knob to "Sealing".
• Steam will release and the screen will say "On" before it starts counting down.
• Once the timer goes off, carefully turn the pressure knob to "Venting". Let all of the stream release before opening the lid.
• Shred the chicken with two forks.
• Serve with tortillas, pico de gallo, guacamole, sour cream, or other desired toppings.
• Enjoy!

Steps:

• Mix rice, water and seasoning mix in 2-qt. microwaveable bowl; cover. Microwave on HIGH 6 min. Let stand 5 min.
• Stir in salsa and chicken strips; cover. Microwave on HIGH 1 min.
• Spoon 1/4 cup chicken mixture down center of each tortilla; sprinkle with 2 Tbsp. cheese. Fold in opposite sides of each tortilla to enclose filling. Microwave on HIGH 20 sec.
• Cut tortilla into 4 pieces to serve.