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

SOUTHWESTERN TACO SALAD RECIPE BY TASTY

Steps:

• To make the avocado cilantro lime salad dressing, combine all the ingredients for the dressing (avocado, cilantro, lime juice, greek yogurt, water, salt, garlic, and cumin) in a blender or food processor until smooth. Set aside.
• Pour 1 tbsp of oil into a pan and bring up to medium heat. Add the diced chicken breast and taco seasoning, stirring until all pieces are well-coated with the seasoning. Cook through and set aside.
• Assemble your salad with a bed of chopped romaine lettuce on the bottom. Then, lay out each topping (chicken, cheddar jack cheese, black beans, avocado, corn, cherry tomatoes, and tortilla strips) in rows or blend it all together.
• Top off with the avocado salad dressing and cilantro then serve immediately.
• Enjoy!

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.

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 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.

SOUTHWESTERN CHICKEN

Steps:

• Coat a large nonstick frypan with cooking spray, and place over high heat until hot.
• Add chicken, stir fry 3 minutes.
• Stir in chili powder and cumin.
• Remove chicken from frypan, set aside.
• Add oil to frypan, and heat over medium high heat.
• Add green pepper strips and onion, stir fry 3 minutes.
• Return chicken to frypan and stir in corn and salsa.
• Stir fry 2 minutes more or until thoroughly heated (Alternately, thinly sliced into strips, turkey, beef or pork may be used).