White Chicken Chili Baked Tacos Recipe 485

BAKED CHICKEN TACOS RECIPE

Steps:

• Preheat oven to 400F. Spray a 9x13 baking dish with nonstick spray.
• Heat olive oil over medium heat in a medium skillet.
• Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
• Stir in the chicken, taco seasoning, tomatoes (FULLY DRAINED), and green chiles (FULLY DRAINED) *see note. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
• Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side.
• Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven.
• Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
• Sprinkle each shell generously with shredded cheese, the more the better!
• Bake for 7-10 minutes or until cheese is fully melted and the edges of the shells are browned.
• Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa.
• Enjoy!

WHITE CHICKEN CHILI BAKED TACOS RECIPE - (4.8/5)

Steps:

• Place chicken breasts, taco seasoning and water or broth in a slow cooker. Cook on low until chicken registers 165 degrees on an instant-read thermometer. I used frozen chicken breasts and cooked on low for four hours. When chicken is cooked through, remove from slow cooker and shred Drain liquid from slow cooker and add the shredded chicken back in along with the white beans, diced green chiles, cream cheese, cumin and chopped cilantro. Cover and heat on warm until cream cheese is softened, about 5 minutes. Stir together until creamy. Preheat oven to 425 degrees. Heat tortillas in the microwave for 15-30 seconds or until pliable. Divide filling between tortillas and top each with some shredded cheese. Roll up tightly and place seam side down on a baking sheet that has been lined with foil and sprayed with cooking spray (this makes for a much easier clean up) . Spray tops of taquitos lightly with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crispy. Serve. You could get more or less taquitos depending on the size of tortillas you use. I like to serve mine with a little sour cream that I mix with green salsa for dipping. Ham, Turkey and Bacon Croissant Melts

ROASTED CHICKEN WHITE CHILI

Steps:

• Preheat the oven to 350 degrees F.
• Drizzle the chicken with some oil, season with salt and pepper and put on a baking sheet. Roast until the internal temperature registers 165 degrees F on a meat thermometer, 15 to 20 minutes. Set aside until cool enough to handle, then cut into large dice.
• Meanwhile, add 1/4 cup oil to a large Dutch oven and heat over medium heat. When hot, add the celery, onions and bell peppers and saute until tender, 4 to 5 minutes. Add the flour, stir to coat the vegetables and cook until the flour starts to brown, about 3 minutes. Whisk in the warm chicken stock, stirring until combined. Add the beans, chiles, garlic powder, cumin, rosemary and green tomatoes and bring to a simmer, cooking until the mixture starts to thicken, 15 to 20 minutes.
• Add the diced chicken and cayenne and season with salt and pepper. Cover and cook for another 10 minutes to warm through. Serve garnished with sour cream.

WHITE CHILI MINI TACOS

Steps:

• Place chicken thighs in 4- to 6-quart slow cooker; sprinkle with taco seasoning mix. Top with chiles and beans.
• Cover and cook on low heat setting 5 to 6 hours or until juice of chicken is no longer pink when the centers of the thickest pieces are cut.
• About 15 minutes before serving, heat taco shells as directed on package. Meanwhile, remove chicken from cooker; place on large plate. Shred chicken with 2 forks. Return chicken to bean mixture; mix well, mashing beans with fork.
• Serve chicken mixture with warm taco shells. Chicken mixture will hold on low heat setting up to 3 hours.

CHICKEN FAJITA TACOS RECIPE BY TASTY

Steps:

• In a large, nonstick skillet, heat the olive oil over medium heat.
• Toss in the onions, bell peppers, salt, chili powder, cumin, and black pepper, and sauté until the onions and peppers have softened.
• Add in the shredded chicken and toss until everything in the pan is evenly coated and warmed through.
• Pour the chicken mixture into a large serving bowl .
• Toast the tortillas in the seasoned pan, about 3 minutes per side.
• Divide the mixture evenly between tortillas, top with a drizzle of sour cream, and serve.
• Enjoy!

BAKED CHICKEN TACOS

Steps:

• Whisk vegetable oil, lemon juice, lime juice, orange juice, Worcestershire, seasoned salt, garlic salt, and lemon-pepper seasoning together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover and marinate in the refrigerator, 1 to 24 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Transfer chicken to a baking dish.
• Bake in the preheated oven until no longer pink in the center, 45 minutes to 1 hour. Remove from the oven and shred chicken with 2 forks; discard bones.
• Place cabbage in a bowl and pour 1/3 of the lime juice over top; toss until cabbage is glossy.
• Smash avocados in a bowl for guacamole. Mix in 1/4 of the remaining lime juice and season with salt and pepper.
• Warm tortillas in a skillet over medium-low heat, 2 to 3 minutes. Layer tortillas with chicken, cabbage, green onions, cilantro, guacamole, sour cream, and salsa and drizzle with remaining lime juice.

AWARD-WINNING WHITE CHICKEN CHILI

Steps:

• Layer chicken, great Northern beans, and corn into a slow cooker.
• Mix chicken broth, chicken soup, green chile peppers, and taco seasoning together in a bowl; pour over chicken mixture.
• Cover and cook on Low until chicken is no longer pink in the center, 8 to 10 hours. Stir in sour cream and pepper Jack cheese; cover and cook until cheese is melted, 3 to 5 minutes.

WHITE CHICKEN CHILI RECIPE BY TASTY

Steps:

• Add 1 can of Great Northern beans to a medium bowl. Mash with a potato masher or fork until chunky.
• Add the olive oil to a large pot or Dutch oven over medium-high heat. Once the oil begins to shimmer, add the chicken and season with 1 teaspoon of salt. Cook, stirring occasionally, until the chicken is cooked through and browned on all sides, about 10 minutes.
• Add the onion and cook, stirring often, until softened and golden brown, 3-4 minutes. Add the garlic, green chiles, cumin, oregano, cayenne, chili powder, and black pepper and stir until the chicken is coated and the spices are aromatic, about 1 minute.
• Add the mashed beans and chicken stock and stir to combine. Bring the soup to a low boil, then reduce the heat to low, cover, and simmer for 15 minutes.
• Add the remaining can of whole beans, corn, and remaining 2 teaspoons of salt. Cover and continue to simmer for 10 minutes, until warmed through.
• Ladle the chili into bowls and top with shredded cheddar cheese, cilantro, and sour cream.
• Enjoy!