Cream Cheese and Chicken Taco Filling
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
16 oz Chicken Breast16 oz Cream Cheese 12 oz jar Jalapeņo Peppers 10 oz can ROTEL0.25 C Shredded Cheddar Cheese 0.25 C Water2 tbsp Kerrygold (Pure Irish Butter) 1 tbsp Olive Oil 0.5 tsp Salt 0.5 tsp Chili powder 0.25 tsp Black Pepper0.25 tsp Cayenne Pepper0.25 tsp Crushed Red Pepper Flakes0.25 tsp Onion Salt0.25 tsp Garlic Powder 0.25 tsp Oregano0.25 tsp Paprika
1. Place raw chicken, water, olive oil and seasonings in crock pot on low for 4-6 hours.
2. Remove chicken from crock pot and allow to cool. Once cool, shred with jalapeņos.
3. Soften cream cheese and butter and add to crockpot with shredded chicken mixture. Add shredded cheese and ROTEL and stir until well mixed.
Add more seasoning to taste and serve in tortillas or with crackers or chips.
Serving Size: Makes 12 Half Cup Servings
Number of Servings: 12
Recipe submitted by SparkPeople user RSMCKAI.
2. Remove chicken from crock pot and allow to cool. Once cool, shred with jalapeņos.
3. Soften cream cheese and butter and add to crockpot with shredded chicken mixture. Add shredded cheese and ROTEL and stir until well mixed.
Add more seasoning to taste and serve in tortillas or with crackers or chips.
Serving Size: Makes 12 Half Cup Servings
Number of Servings: 12
Recipe submitted by SparkPeople user RSMCKAI.
Nutritional Info Amount Per Serving
- Calories: 222.0
- Total Fat: 17.7 g
- Cholesterol: 71.4 mg
- Sodium: 412.2 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 1.1 g
- Protein: 12.5 g
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