Fiesta Chicken Taco Cups

Come home to these baked chicken cups made using Pillsbury® dinner rolls flavored with taco sauce – Mexican dinner ready in 50 minutes.

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Servings 4

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( 5 ) Ratings

5 Ratings

5 Stars 29%

4 Stars 29%

3 Stars

2 Stars 14%

1 Stars

Member Reviews ( 3 )

09451f83-6b20-44fe-aa01-ad792ec3515e

ingredients 6
Prep Time 25 min
Total Time 50 min

Ingredients

1 1/4: cups refrigerated taco sauce with seasoned chicken (from 18-oz container)

1/2: cup Green Giant® Niblets® frozen corn (from 1-lb bag)

1: can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1: tablespoon yellow cornmeal

1/2: cup finely shredded Mexican cheese blend (2 oz)

: Sour cream, salsa or sliced ripe olives, if desired

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Directions

1 Heat oven to 375°F. 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.
2 Unroll dough and separate into 4 rectangles; press each into 8x4-inch rectangle, firmly pressing perforations to seal. 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.
3 Spoon about 2 tablespoons chicken mixture into each cup. Sprinkle cheese over each.
4 Bake 12 to 17 minutes or until edges are deep golden brown. Cool in pan on wire rack 5 minutes; remove from muffin cups. Serve warm.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 340
Calories from Fat: 140),

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 6g, 6% ),
Cholesterol: 45mg; 45%;
Sodium: 1330mg; 1330%;
Total Carbohydrate: 38g; 38%
(Dietary Fiber 3g 3% Sugars 10g 10% ),
Protein: 14g; 14%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 15%;
Iron: 10%;

Exchanges:

2 1/2 Starch; 1 Lean Meat; 2 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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lemly

report Posted Apr. 12, 2013 9:51 PM

Made this for my family and they loved it! Doubled it, I used 2 small cans mex corn, 3/4 of a large jar Pace picante sauce and 2 cans crescent rolls. I eyeballed the chicken to what lookes like a good ratio, about 1lb of per cooked chicken. Topped with Mexican cheese blend.

liketobake2

report Posted Sep. 4, 2012 4:59 PM

HOW MUCH CHICKEN IS REQUIRED? NONE LISTED IN THE RECIPE.

lovingchrist922

report Posted Apr. 23, 2011 2:49 PM

Yummy! I boiled my chicken thighs for 2 and a half hours with garlic and onion and seasonings and shredded it. My family loved it!