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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 106.8
  • Total Fat: 1.1 g
  • Cholesterol: 49.3 mg
  • Sodium: 263.6 mg
  • Total Carbs: 1.7 g
  • Dietary Fiber: 0.2 g
  • Protein: 19.8 g

View full nutritional breakdown of Chicken taco meat calories by ingredient
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Chicken taco meat

Submitted by: CKBYMOMMY

Introduction

quick and easy, even from frozen, this taco meat can be used for tacos, taco salads, chicken burritos, and much more.

This is a go-to meal starter for me, when I've forgotten to plan for dinner, I will serve this as one of those meals above. I use the chicken breast tenderloins, put them in the pan frozen, cover and turn the eye on really low to let them quick-thaw.

Use the amount of seasoning and water your taco seasoning calls for for one pound of meat, if you like your meat spicier add more seasoning (adjust the water accordingly) or add a second can of rotel or a can of diced green chilis.
quick and easy, even from frozen, this taco meat can be used for tacos, taco salads, chicken burritos, and much more.

This is a go-to meal starter for me, when I've forgotten to plan for dinner, I will serve this as one of those meals above. I use the chicken breast tenderloins, put them in the pan frozen, cover and turn the eye on really low to let them quick-thaw.

Use the amount of seasoning and water your taco seasoning calls for for one pound of meat, if you like your meat spicier add more seasoning (adjust the water accordingly) or add a second can of rotel or a can of diced green chilis.

Number of Servings: 6

Ingredients

    18 ounces of boneless skinless chicken breasts
    1 can or Rotel original diced tomatoes and green chilis
    1/4 cup taco seasoning
    water

Directions

Place the chicken in a medium saucepan, sprinkle with some of the taco seasoning. Cook on medium until the chicken is cooked through, stirring occasionally. At this point you can remove the chicken from the pot and either chop it up or shred it with two forks (or try my trick, using a stir fry style wooden spoon, 'chop' the chicken directly in the pan). Add the remaining ingredients and cook following the taco seasoning directions.

Serve in taco shells or tortillas or on a salad.

Number of Servings: 6

Recipe submitted by SparkPeople user CKBYMOMMY.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    I love Rotel and with the taco seasoning they should be good. Thanks. - 8/15/09

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  • Very Good
    1 of 1 people found this review helpful
    Wow! Was this easy to make...in the crockpot! - 7/28/10

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  • Incredible!
    1 of 1 people found this review helpful
    this is so good my family loved it. This will go into our dinner rotation for sure!!! Thank you!! - 8/17/09

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  • Will be making this again. We love chicken in this house now I have one more way to make it. Thanks - 5/7/11

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  • A little spicy for my tastes buds, but really good! - 4/8/11

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  • This was a good recipe. What I did was brown the chicken breasts first and then add 1 can of fire roasted diced tomato's, the chillis, and one pack of taco seasonings + about a cup of water and then cooked them for 15 minutes. They shredded up perfectly and the flavor was great! - 3/11/11

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  • very good - 7/2/10

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  • These actually turned out really good! - 8/27/09

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  • Sounds great with the chilis. I usually make it in the crockpot. Makes the shredding easier. - 8/22/09

    Reply from CKBYMOMMY (8/23/09)
    If I would plan better I would do it in the slow cooker, unfortunately I tend to wait until the last minute to start dinner, lol.


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  • 0 of 1 people found this review helpful
    im going to make this tonight - 8/19/09

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