Chicken Taco Cheesy Cake Recipes

CHICKEN TACO CHEESY CAKE

Steps:

• 1. Preheat oven to 400 degrees. Cover bottom of 9 inch spring form pan with aluminum foil, and grease bottom and sides of pan.
• 2. In a small bowl, mix together, 12 crushed taco shells, 1 1/2 teaspoons taco seasoning mix, and 1/2 cup melted butter. Pat into bottom, and up sides of prepared pan; bake 10 minutes, remove from oven and set aside. Turn up oven temperature to 425 degrees.
• 3. Heat 1 tablespoon of canola oil in medium skillet oven medium heat. Salt and pepper chicken tenders to taste, and coat with 1 teaspoon taco seasoning mix. Cook thoroughly, about 5-6 minutes. Finely shred.
• 4. In large bowl of stand mixer, add in 4 ounces softened cream cheese, 8 ounces taco blend shredded cheese, 1/2 cup shredded mozzarella cheese, and 1/2 cup double cheddar blend shredded cheese, mix until creamy. Add in beaten eggs, and 1/2 teaspoon taco seasoning mix, blend until incorporated. Fold in chicken and crumble reserved taco shell into mixture.
• 5. Pour cheesy chicken mixture over cooled taco crust and bake for 20-25 minutes, until mixture is set, and top is golden. Remove from oven and cool completely.
• 6. Remove sides from pan, and carefully remove foil from bottom of Chicken Taco Cheesy Cake. Place on serving platter, slice, and top with black olives and also garnish with sour cream, salsa, and crushed taco shells, if desired. Serves 8, depending on serving size preference.

SLOW-COOKER CHICKEN TACO CHOWDER

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix potatoes, frozen corn, diced tomatoes, green chiles and onion. Stir in broth, chicken, taco seasoning mix and red pepper. Cover; cook 5 to 6 hours on Low heat setting or until potatoes are tender.
• Increase heat setting to High; stir in cream. In small bowl, beat cornstarch and water. Beat cornstarch mixture into soup. Cover; cook about 15 minutes or until bubbly and thickened.
• Add 3 cups Cheddar cheese to slow cooker; stir until melted. Serve soup with remaining ingredients.

CHICKEN TACO CHEESECAKE

Steps:

• Combine tortilla chips and butter; stir well.
• Firmly press into bottom of 10" spring form pan; set aside.
• Beat cream cheese until creamy; add eggs one at a time beating well after each addition.
• Add mayonnaise, taco seasoning and flour; beat at low speed until smooth.
• Stir in chicken and cheese.
• Pour batter into prepared pan.
• Bake at 325 for 55 minutes.
• Spread sour cream on top of cheesecake and bake 10 additional minutes.
• Let cool to room temperature in pan on wire rack.
• Cover and chill at least 8 hours.
• To serve carefully remove sides of pan.
• Arrange toppings on cheesecake.
• Serve with picante sauce.

CHEESY ROLLED TACOS WITH CHICKEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Mix oregano, onion powder, salt, paprika, chili powder, cumin, and pepper together in a bowl until well combined.
• Place chicken breasts on the prepared baking sheet and drizzle with olive oil. Spread 1/2 of the seasoning mixture on both sides of chicken.
• Bake in the preheated oven, flipping halfway through cooking time, until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), about 30 minutes. Remove from the oven and transfer chicken to a cutting board. Leave the oven on, and line baking sheet with a fresh piece of parchment paper.
• Shred cooked chicken with 2 forks and transfer to a bowl. Mix in Mexican cheese, cream cheese, and remaining seasoning blend until well combined. Place a couple of scoops of the mixture across the bottom 1/3 of a tortilla. Roll up tightly and place on the prepared baking sheet. Repeat with remaining mixture and tortillas.
• Bake in the preheated oven until golden and crispy, about 15 minutes.

EASY OVEN-BAKED CHICKEN TACOS

Steps:

• Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
• In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
• To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients, if desired.