Chicken Suiza Stand N Stuff Tacos Recipes

CHICKEN SUIZA STAND 'N STUFF™ TACOS

Chicken Suiza Stand 'N Stuff™ Tacos image

Try these creamy and delicious tacos--guaranteed to disappear from the dinner table!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

1 cup chopped green bell pepper
1 medium onion, chopped (1/2 cup)
1/2 cup frozen corn
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 1/2 cups shredded deli rotisserie chicken (from 2-lb chicken)
6 Old El Paso™ Soft Tortilla Bowls
3/4 cup sour cream
3/4 cup shredded Monterey Jack cheese (3 oz)
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 tablespoons milk
1 cup diced tomato
1/4 cup chopped fresh cilantro

Steps:

In 10-inch nonstick skillet, cook bell pepper, onion, corn and 1 can green chiles over medium-high heat 3 to 4 minutes, stirring occasionally, until vegetables are starting to soften. Stir in chicken, and cook 3 minutes longer or until chicken is heated through.
In 8-inch skillet, heat Suiza Topping ingredients over medium heat to simmering; remove from heat.
Heat tortillas as directed on package. Spoon 1/4 cup chicken mixture into each tortilla. Spoon 2 tablespoons topping into each. Garnish with tomato and cilantro.

Nutrition Facts : Calories 330, Carbohydrate 21 g, Cholesterol 85 mg, Fat 2, Fiber 1 g, Protein 20 g, SaturatedFat 9 g, ServingSize 1 Taco, Sodium 720 mg, Sugar 3 g, TransFat 0 g

CHICKEN SUIZA

Chicken Suiza image

This dish is similar to some versions of Chicken Verde. I checked the recipes here and there were none quite like this one which I created several years ago. This is a real hit with my family. If you want more 'heat' just use a hotter Salsa Verde.

Provided by CarrolJ

Categories Chicken Breast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breasts or 5 boneless skinless chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
2 cups sour cream
1 (10 1/2 ounce) can condensed cream of chicken soup, undiluted
1 cup mild salsa verde (this is a green salsa made from tomatillos)
8 ounces mild green chilies (peeled or chopped, these are the ones made from mild Anaheim chilis)
12 ounces shredded sharp cheddar cheese
8 medium flour tortillas, torn into medium sized pieces

Steps:

Cut the chicken in bite sized pieces.
Saute the chicken in a skillet until lightly brown with the salt and the pepper.
In a mixing bowl mix well the soup, sour cream, salsa verde, and chopped chilies.
Layer the ingredients into a 9 x 13 greased baking pan in the following order: sauce, chicken, torn tortillas, cheese, sauce.
Repeat the layering a second time.
It is IMPORTANT to end with sauce so that the cheese doesn't form a crust while baking.
Bake at 375°F for 30-45 minutes.
Until golden brown on the top.
Allow to stand for 5-10 minutes before serving.
Serve as a casserole with crisp tortilla chips and red salsa as a side.
My family also enjoys eating the casserole as a hot dip.

Nutrition Facts : Calories 733.1, Fat 43.6, SaturatedFat 24.2, Cholesterol 142.9, Sodium 2223.1, Carbohydrate 42.8, Fiber 2.6, Sugar 3.7, Protein 41.9

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