Fiesta Chicken
Bold, zesty, and endlessly versatile. This creamy, flavorful chicken works in literally everything: tacos, taquitos, enchiladas, burritos, rice bowls, or straight from the crockpot with chips. One of our most flexible blends.
What You'll Need
2 lbs chicken · 1 (8 oz) block cream cheese, cubed · 1 (10 oz) can Rotel or diced green chiles (optional) · 1 cup water
Suggested Pairings
White rice, flour or corn tortillas, tortilla chips, sour cream, shredded cheese, and fresh cilantro
Great For
Taco Tuesday, burrito bowls, meal prep, feeding a crowd, taquitos, enchiladas
Crockpot Directions
Place chicken in crockpot. Add the packet, Rotel, water, and salt if desired. Cover. Cook. During the last 30 minutes, add cubed cream cheese and stir until combined. Shred chicken and serve in taquitos, enchiladas, tacos, or over rice.
Alternative Cooking Method
Instant Pot: Add chicken, packet, Rotel, and water. Cook HIGH pressure 15 minutes. Quick release. Shred chicken, add cream cheese and stir on saute mode until melted and combined.
Blend Ingredients
Corn starch, granulated sugar, dark chili powder, chicken soup base (salt, dextrose, hydrolyzed corn protein, onion powder, turmeric [color], cornstarch, monosodium glutamate, tricalcium phosphate [free flowing agent], natural and artificial flavors), paprika, granulated garlic, granulated onion, cumin, ground cayenne
Dietary marks reflect the blend only — not added ingredients called for in packet instructions. Always check the full recipe on the packet before cooking.
Make It Taquitos
Roll chicken filling tightly in small corn tortillas, brush with oil, and bake at 425°F for 15 minutes until crispy.
Make It a Burrito Bowl
Serve over cilantro lime rice with black beans, corn, shredded cheese, sour cream, and fresh pico de gallo.
Make It a Dip
Keep it thick and warm in the crockpot and serve with tortilla chips as a creamy, cheesy crowd-pleasing dip.
Make It Spicy
Use hot Rotel instead of mild and add extra cayenne for a version with real heat throughout.
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