Taco Bell Shredded Chicken Melt Recipes

TACO BELL SHREDDED CHICKEN QUESADILLA MELT

Steps:

• Add the chicken, salsa and taco seasoning to a slow cooker. Cook on low for 4 hours. Shred the chicken using two forks and mix with the juices in the slow cooker. Keep warm.
• Spread a tablespoon of chipotle sauce onto the center of top of each flour tortillas. Top with some shredded chicken and cheese. Fold both of the sides over to the middle and fold the bottom up over the top to form an envelope.
• Grease a non-stick skillet with cooking spray and heat to medium heat. Add the quesadillas and cook in batches until browned on the bottom, flip until browned on the other side.

TACO BELL SHREDDED CHICKEN BURRITO RECIPE

Steps:

• First, we're going to start with the Avocado ranch dressing. Using a blender combine the avocado, ranch dressing, buttermilk, salt, and sour cream.
• Blend all these ingredients together until everything is mixed thoroughly and looks smooth.
• Pour this into a small bowl, cover it and store it in the refrigerator until we need it later.
• Next, we will cook the chicken. Start by heating oil in a large skillet and cook the chicken breasts for 3 minutes. Then flip the chicken over and cook for an additional 3 minutes.
• Add the tomato sauce to the chicken and continue cooking until the liquid is boiling.Once boiling turn the heat down a bit so it can simmer and place the lid on. Continue cooking until the chicken is completely cooked through (this could take up to 20 minutes).
• Next, we'll prepare the rice. In a clean saucepan melt the butter and add the rice. Keep stirring and cook everything for a couple of minutes.
• To this mixture, we then add the chicken broth, salt, pepper, lime zest and juice, cilantro, and cumin. Stir the mixture thoroughly and bring to a boil.
• Once boiling, once again take the heat down to low so it simmers, cover, and allow to cook for 15-16 minutes.After the rice is cooked you can remove it from the heat, but keep the pan covered and let the rice sit for a further 10 minutes.
• Now let's put everything together, start by warming the tortillas in the microwave, 20-30 seconds should be enough.
• Remove the ranch dressing from the fridge and draw a thin line of dressing down the center of the tortilla.On top of this add the rice and chicken as desired, and then sprinkle some shredded cheese over the top.
• Roll the burrito up, and repeat steps 10 and 11 until you've used up all the ingredients. Enjoy!

EASY SHREDDED CHICKEN TACOS

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.