SOUTHWEST BBQ CHICKEN TACOS
Using prepared barbecue sauce and rotisserie chicken, you can have these easy Southwest-inspired chicken tacos on the table in no time at all.
Provided by Borden® Cheese
Categories Trusted Brands: Recipes and Tips Borden Cheese
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 625.8 calories, Carbohydrate 57.6 g, Cholesterol 107.4 mg, Fat 26.4 g, Fiber 2.8 g, Protein 37.3 g, SaturatedFat 8.5 g, Sodium 1456.7 mg, Sugar 18.2 g
EASY BBQ SHREDDED CHICKEN TACO
Heat BBQ sauce and shredded chicken breasts in the microwave, then serve with tortillas and cheese in this easy taco recipe.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Toss onions with vinegar in bowl; let stand 10 min.
- Meanwhile, combine chicken and barbecue sauce in microwaveable bowl. Microwave on HIGH 1 to 2 min. or until heated through, stirring after each minute.
- Drain onions; discard vinegar. Spoon chicken onto tortillas; top with onions and remaining ingredients.
Nutrition Facts : Calories 410, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 100 mg, Sodium 450 mg, Carbohydrate 36 g, Fiber 4 g, Sugar 9 g, Protein 32 g
BBQ CHICKEN TACOS
Delicious BBQ Chicken Tacos include marinated BBQ chicken served in a warm tortilla topped with black beans, corn, onion, cilantro, avocado and a creamy cilantro lime sauce.
Provided by Lauren Allen
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Add chicken and 1/3 cup bbq sauce to a ziplock bag. Refrigerate for 1-3 hours.
- Make the creamy cilantro lime sauce by combining all ingredients until smooth. Refrigerate until ready to serve.
- Preheat grill and lightly grease with cooking spray. Add chicken and cook for 4-5 minutes on each side, flipping once, until cooked through (165 degrees F). Remove to a cutting board, baste with more BBQ sauce, and allow to rest for 5 minutes before chopping or shredding.
- Warm tortillas on grill or in a hot skillet. Add a spoonful of chopped chicken, corn, black beans, tomatoes and avocado to each warm tortilla. Drizzle with extra bbq sauce, and cilantro lime sauce. Garnish with fresh cilantro. Enjoy!
Nutrition Facts : Calories 688 kcal, Carbohydrate 102 g, Protein 43 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 74 mg, Sodium 1229 mg, Fiber 19 g, Sugar 24 g, TransFat 0.02 g, UnsaturatedFat 10 g, ServingSize 1 serving
EASY SHREDDED CHICKEN TACOS
This is a great recipe for easy shredded chicken tacos that I've been using for years. Great for a weeknight or a weekend meal!
Provided by SMJ0724
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Mix water and taco seasoning in a large bowl. Add tomato sauce, vinegar, garlic, oregano, cumin, and sugar; mix well.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side. Add tomato sauce mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken breasts from the pan and shred meat with 2 forks when cool enough to handle. Return shredded chicken to the pan with the tomato sauce. Cook and stir until chicken is coated with sauce and sauce reduces a bit, about 5 minutes.
- Transfer chicken and sauce to a serving bowl and spoon onto taco shells.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 15.7 g, Cholesterol 58.5 mg, Fat 9 g, Fiber 1.7 g, Protein 24 g, SaturatedFat 1.8 g, Sodium 658.8 mg, Sugar 3.3 g
ROTISSERIE CHICKEN TACOS
This is a great recipe to use up leftover rotisserie chicken (or even turkey). You can have a fun "Taco Bar Night" with the kids or for a party.
Provided by april.creative
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place taco shells on a baking sheet.
- Heat oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add chicken, tomato sauce, 3 tablespoons salsa, and taco seasoning; stir well. Cook until heated through, stirring occasionally, 5 to 6 minutes.
- Meanwhile, put refried beans in a microwave-safe container. Stir, cover, and microwave on high until hot, 3 to 5 minutes. Stir again and set aside.
- Warm taco shells in the preheated oven for 3 to 5 minutes.
- Place warmed taco shells on a serving platter. Lay out remaining salsa, chicken mixture, refried beans, lettuce, Mexican cheese, bell peppers, and tomatoes in nice serving bowls and allow diners to fill their own tacos.
Nutrition Facts : Calories 277.4 calories, Carbohydrate 21.3 g, Cholesterol 48.8 mg, Fat 12.6 g, Fiber 3.7 g, Protein 19.6 g, SaturatedFat 5.2 g, Sodium 768 mg, Sugar 3.7 g
SHREDDED CHICKEN TACOS
Shredded tomato chicken, and fresh pico de gallo to make delicious tacos, pair with your favorite taco toppings for a great dinner.
Provided by Megan F.
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Begin by mixing together the 2 tomatoes diced and seeded, 1/4 diced red onion, 1 diced jalapeno pepper, 2 tablespoons lime juice, 2 tablespoons chopped fresh cilantro, and 1/2 teaspoon salt, to make the pico de gallo.
- Next, heat a pan brown 1lb chicken breast in 1 tbsp olive oil for about 3 min each sides.
- Add 16 oz of tomato sauce, 2 tbsp vinegar, 1 tsp ground pepper, 1/2 tsp salt, 1 tbsp taco seasoning, 1 tbsp el mexicano carne asada seasoning, 1 tbsp adobo seasoning, 1 minced garlic clove, and 1/2 cup of water to the pan with chicken.
- allow the chicken to cook covered on medium, to medium low heat or 20minutes. Once done shred the chicken in the pan with two forks.
- Taking your tortillas fill with the finished chicken, pico de gallo, romaine lettuce, and cheese.
Nutrition Facts : Calories 276.5, Fat 14.3, SaturatedFat 3.5, Cholesterol 72.6, Sodium 1311.3, Carbohydrate 11.4, Fiber 3.2, Sugar 7.3, Protein 26.1
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