Cream Cheese Chicken Taco Chilli Recipes
CREAM CHEESE CHICKEN CHILI
This cream cheese chicken chili is sinfully cheesy! We serve it in bread bowls. Christmas Eve favorite! Serve with pickled jalapenos and carrots.
Provided by Ginger
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Combine chicken, water, bell pepper, celery, onion, garlic, seasoned salt, and oregano in a pot. Bring to a boil; continue to boil until chicken is no longer pink in the center and juices run clear, 15 to 20 minutes.
- Remove from heat, shred chicken with 2 forks, and return to the pot. Add beans, salsa, and chile peppers, and return to a boil. Reduce heat to low and add cream cheese and Monterey Jack cheese. Do not allow to boil once cheeses are added; if boiling you can remove from the heat entirely. Stir until melted.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 15.8 g, Cholesterol 81.1 mg, Fat 13.4 g, Fiber 3.7 g, Protein 28.3 g, SaturatedFat 8 g, Sodium 515.2 mg, Sugar 1.6 g
MELTED CHEESE & CHICKEN TACOS
If chicken has been refrigerated, reheat in 300F oven while you're heating the taco shells or spray a skillet with nonstick spray and stir-saute chicken. If you like, sprinkle chicken with taco seasoning or chili powder to taste. Number of servings assumes 2 tacos per serving.
Provided by echo echo
Categories One Dish Meal
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 418.9, Fat 24.2, SaturatedFat 8.9, Cholesterol 78.5, Sodium 519.4, Carbohydrate 25.2, Fiber 4.7, Sugar 2.1, Protein 25.7
SLOW COOKER CREAM CHEESE CHICKEN CHILI
Chicken chili made in the slow cooker with a cream cheese sauce.
Provided by Andrea Escobar
Time 6h5m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken at the bottom of a slow cooker; pour corn, black beans, and diced tomatoes on top. Top with ranch dressing mix, chili powder, cumin, and onion powder. Stir together. Place cream cheese on top.
- Cover and cook on Low until chicken is no longer pink in the center and juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken with 2 forks; serve.
Nutrition Facts : Calories 430.4 calories, Carbohydrate 49.4 g, Cholesterol 72 mg, Fat 13.5 g, Fiber 10.8 g, Protein 30.8 g, SaturatedFat 7.1 g, Sodium 1721.1 mg, Sugar 3.7 g
CHEESY CHICKEN ROLLED TACOS RECIPE BY TASTY
Here's what you need: paprika, chili powder, cumin, oregano, garlic powder, onion powder, salt, pepper, olive oil, boneless, skinless chicken breasts, cream cheese, cheese blend, flour tortillas
Provided by Claire Nolan
Categories Appetizers
Yield 8 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 377 calories, Carbohydrate 36 grams, Fat 16 grams, Fiber 1 gram, Protein 20 grams, Sugar 1 gram
CREAM CHEESE CHICKEN TACO CHILLI
This recipe is something I've put together over the last year based on many somewhat similar recipes. Eventually it came together absolutely perfectly. I love this recipe because it is simple; everything is thrown into your Crockpot and forgotten until you come back home from work; or school, in my case. I like to make a lot so I can have leftovers and freeze some in portioned containers for quick lunches.
Provided by bmlichty
Categories One Dish Meal
Time 6h10m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Put the chicken in your Crockpot first.
- Next, add everything else except for the cream cheese, and toppings.
- Let it cook for 6-8 hours on low; 4-6 on high; or until chicken falls apart when you stir it.
- Add in cream cheese in chunks and taco seasoning and stir until blended. Make sure it is warm after cream cheese is added; serve.
- Play around with this recipe until it has the consistency you like; vary the amount of juice added to do so.
- Serve with tortilla chips if you like, and toppings.
- Or, make this thick and serve over rice.
- Serving number depends on size of chicken; amount of juice added, size of veggies -- etc.
Nutrition Facts : Calories 278.7, Fat 11.7, SaturatedFat 5.9, Cholesterol 59.6, Sodium 1030.4, Carbohydrate 29.4, Fiber 5.1, Sugar 9.8, Protein 17.7
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