Southwestern Taco Chicken Recipes

SOUTHWEST CHICKEN TACOS

Steps:

• Plug crock pot in and set to high or low depending on how long you are cooking it for
• I lightly sprayed the bottom of my crockpot then lay down the chicken breast.
• Add in the corn, peppers and onions.
• I mixed my chili powder and paprika in with the jar of salsa before pouring salsa over chicken.
• Add the lime juice, salt & pepper then stir the mixture around.
• Cook on high for 4 hours or low for 8 hours.
• Using a few forks shred chicken right in the crockpot and then serve immediately.
• Use your favorite low point taco shells and toppings, or serve on top of a salad.
• The mixture alone is zero smart points, the only points you will need to count are based on what tortilla/shells and toppings you use.
• *Note- feel free to add in a can of zero point beans to the mixture.
• Taco mixture will store in the fridge for a fews days and freezes well. Makes 12- 1/2 cup servings

SOUTHWEST BBQ CHICKEN TACOS

Steps:

• Combine barbecue sauce, seasoning and hot sauce in a small bowl. Let stand 15 minutes.
• Heat oil in a large skillet over medium heat until hot.
• Add chicken; cook and stir 3 to 5 minutes or until warmed through.
• Add barbecue sauce mixture. Cook 3 to 5 minutes more or until chicken is coated and sauce thickens slightly.
• Heat tortillas according to package directions.
• Spoon chicken mixture evenly onto the center of each tortilla.
• Top each taco evenly with tomatoes, Borden® Queso Fresco Fresh Crumbling Cheese and cilantro. Serve with lime wedges.

SOUTHWESTERN CHICKEN TACO SALAD

Steps:

• In small bowl, beat dressing ingredients with wire whisk until well blended.
• In large bowl, mix salad ingredients except corn chips. Add dressing; toss until coated. Sprinkle with corn chips.

SOUTHWEST CHICKEN

Steps:

• In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

SOUTHWESTERN TACO CHICKEN

Steps:

• Add everything except the rice,cheese, and cilantro to the crock pot and stir it well. Make sure the chicken is covered by the mixture. Cook on the low setting for 8 hours.
• Near the end of the cooking time, cook the rice and set aside.
• After the 8 hours of cooking, remove the lid of the crock pot and stir the mixture with a fork to shred the chicken. By now it should be very tender and should fall apart easily.
• Serve the chicken mixture over rice and top with cheddar and cilantro.

SOUTHWEST SMOTHERED CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. Sprinkle both sides with cumin and cayenne. In a large skillet, cook chicken in oil over medium heat until no longer pink, 4-5 minutes on each side. , Meanwhile, combine corn and salsa; spoon over chicken. Top with cheese and jalapenos. Cover and cook until heated through and cheese is melted, 3-5 minutes. Top each chicken breast with a dollop of sour cream.

SOUTHWESTERN TACO CASSEROLE

Steps:

• In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat and simmer for 5 minutes. Stir in beans., Spoon meat mixture into a greased 8-in. square baking dish. Sprinkle with Monterey Jack cheese. In a large bowl, combine the eggs, milk and biscuit mix until moistened. Pour over cheese. , Bake, uncovered, at 400° for 20-25 minutes or until lightly browned and a knife inserted in the center comes out clean. Spread with sour cream. Top with cheddar cheese, lettuce, tomato and olives.

SOUTHWESTERN CHICKEN & RICE TACO BELL VERSION

Steps:

• Bring chicken, salsa, taco seasoning mix and water to a boil in large skillet; cover.
• Simmer 10 minutes.
• Return to boil.
• Stir in rice and beans.
• Sprinkle with cheese; cover.
• Cook on low heat 5 minutes.
• Top with sour cream.
• Serve hot.
• The Zatarains gives it a little kick. If you don't like it too spicy use a mild salsa.