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recipe image Chili Chicken Tacos

Chili Chicken Tacos

Chili Chicken Tacos

These finger-licking tacos reach flavor perfection with the rich combination of Country Crock® and taco seasoning, made quick and easy with rotisserie chicken. Leftovers from this recipe are used for another dinner this week in our Chicken Tortilla Soup recipe. Same Ingredients, two delicious meals. #MorewithCrock

These finger-licking tacos reach flavor perfection with the rich combination of Country Crock® and taco seasoning, made quick and easy with rotisserie chicken. Leftovers from this recipe are used for another dinner this week in our Chicken Tortilla Soup recipe. Same Ingredients, two delicious meals. #MorewithCrock

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  • Preparation timePrep time15 min
  • Ready inReady in45 min
  • ServingsPortionsPortions 4

Ingredients

For the tacos:
  • 2 large onions, chopped
  • 2 (1.13 ounce) packages taco seasoning mix
  • 1/4 cup + 6 tablespoons Country Crock® Original Spread, divided Original Spread
  • 6 cloves garlic, finely chopped
  • 2 (4 ounce) cans chopped mild chiles, drained
  • 2 whole rotisserie chickens, cut into bite-size pieces, skin mostly removed
  • 2 teaspoons lime zest (optional)
  • 12 corn tortillas
For topping:
  • 1/2 cup sour cream
  • 1/2 bunch cilantro, chopped
  • 2 limes, cut into wedges
  • 1 avocado, sliced

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

To make the chicken:
  1. In a large skillet, over medium-low heat, melt ¼ c. of Country Crock®. Add onions and a large pinch of salt. Sweat onions down until they are translucent and broken down, about 5-7 minutes.
  2. Add minced garlic & cook until fragrant, about 30 seconds. Add cans of chopped chilies and stir. Reduce heat to low.
  3. In a small separate bowl, melt ¾ c. Country Crock in the microwave, about 30 seconds. Add in your taco seasoning packets. Stir until saucy.
  4. Add chicken to the pan, stir until incorporated. Stir in Crock & seasoning sauce. Turn off heat. Top with optional grated lime zest. HOT TIP: Continue making this recipe with half the cooked chicken. Cool and store the remaining half for tomorrow’s Chicken Tortilla Soup recipe!
Heat tortillas using one of the following methods:
  1. Wrap in tin foil and put oven at 300 F and leave for 10-15 minutes.
  2. Place tortillas on a plate and cover with a damp paper towel, heat in microwave for 30 seconds.
  3. If you have a gas stove, turn the flames onto high heat. place an individual tortilla directly on the stovetop and flip until warm and slightly charred. About 10-15 seconds per side.
Assemble tacos:
  1. Plate tortillas, top with chicken mixture.
  2. Allow each family member to make it their own with sour cream, cilantro, fresh lime, avocado, and any other favorite taco toppings!

What’s even better than using the same ingredients to make two delicious meals? Having someone make the grocery list for you. Here’s everything you need to make our Chili Chicken Taco and Chicken Tortilla Soup recipes:

  • 2 large onions
  • 2 limes
  • 2 avocados
  • 1 bunch cilantro
  • 1 head garlic
  • 2 rotisserie chickens
  • 1 (45 oz.) package Country Crock Original Spread
  • 1 small container sour cream
  • 2 (4oz) can of chopped mild chilies
  • 2 (1.13 oz) packages taco seasoning mix
  • 1 (1 lb.) bag of frozen fire-roasted corn (can sub regular frozen corn)
  • 1 can black beans
  • 1 (48-oz) box chicken broth
  • 1 (28 oz) can of crushed tomatoes
  • 24 corn tortillas
  • Pantry spices: salt and pepper

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