Fiesta Chicken Taco Cups

Name: Fiesta Chicken Taco Cups
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 118 milliliters frozen corn (from 1-lb bag); 296 milliliters refrigerated taco sauce with seasoned chicken (from 18-oz container); 4 servings Sour cream, salsa or sliced ripe olives, if desired; 227 grams can refrigerated crescent dinner rolls; 57 grams 1/2 cup finely shredded Mexican cheese blend; 1 Tbsp yellow cornmeal

Fiesta Chicken Taco Cups might be just the Mexican recipe you are searching for. This recipe makes 4 servings with 462 calories, 7g of protein, and 20g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up mexican cheese blend, olives, cornmeal, and a few other things to make it today. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Heat oven to 375F. Spray 8 medium muffin cups with cooking spray. In 1-quart saucepan, heat taco sauce with chicken over medium heat, stirring occasionally, until thoroughly heated.

Ingredients you will need

Cooking Spray

Taco Sauce

Whole Chicken

Equipment you will use

Muffin Liners

Sauce Pan

Oven

Unroll dough and separate into 4 rectangles; press each into 8x4-inch rectangle, firmly pressing perforations to seal.

Ingredients you will need

Dough

Cut each in half crosswise, making 8 squares.

Sprinkle both sides of each square with cornmeal. Press each in bottom and up side of muffin cup; turn edges of dough under, pressing to extend 1/4 inch above edge of cup.

Ingredients you will need

Cornmeal

Dough

Spoon about 2 tablespoons chicken mixture into each cup.

Ingredients you will need

Whole Chicken

Sprinkle cheese over each.

Ingredients you will need

Cheese

Bake 12 to 17 minutes or until edges are deep golden brown. Cool in pan on wire rack 5 minutes; remove from muffin cups.

Equipment you will use

Muffin Liners

Wire Rack

Oven

Frying Pan

Serve warm.

Equipment

Ingredients

Servings:

118milliliters

frozen corn (from 1-lb bag)296milliliters

refrigerated taco sauce with seasoned chicken (from 18-oz container)4servings

Sour cream, salsa or sliced ripe olives, if desired 227grams

can refrigerated crescent dinner rolls 57grams

1/2 cup finely shredded Mexican cheese blend 1Tbsp

yellow cornmeal

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Concha y Toro Marques de Casa Concha Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 26 dollars.