Foil-Pack Taco Chicken - Kraft Recipes Top
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Foil-Pack Taco Chicken

Prep Time
10
min.
Total Time
45
min.
Servings

4 servings

Same old chicken? No way, José. Baked in foil with potatoes, salsa and cheese, this dish comes out juicy and flavorful. Serve with sour cream and enjoy!

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What You Need

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Make It

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  • Heat oven to 400°F.
  • Sprinkle chicken with seasoning mix. Place 1/2 cup potatoes on center of each of 4 large sheets heavy-duty foil sprayed with cooking spray; top with chicken, cheese and salsa.
  • Fold foil to make 4 packets; place in single layer on rimmed baking sheet.
  • Bake 30 to 35 min. or until chicken is done (165°F). Cut slits in foil to release steam before carefully opening packets. Serve chicken topped with sour cream.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Serving Suggestion

For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.

Cooking Know-How

If the chicken breasts in your market are larger than 4 oz., they will take longer to cook. Be sure to cook them long enough so that they are done (165°F).

Servings

  • 4 servings

Healthy Living

  • Good source of calcium
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1 Starch
  • 4 Meat (L)

Nutrition Bonus

This foil-wrapped quick dish is a good source of calcium from the cheese.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 270
Total fat 9g
Saturated fat 4g
Cholesterol 85mg
Sodium 650mg
Carbohydrate 15g
Dietary fiber 2g
Sugars 3g
Protein 32g
% Daily Value
Vitamin A 15 %DV
Vitamin C 6 %DV
Calcium 35 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I really liked this recipe, especially since I tend to overcook chicken. I really liked this recipe, especially since I tend to overcook chicken. The chicken was perfectly moist and well-seasoned. I put 4 chicken tenders and a large, sliced potato (sliced on a mandolin slicer to perfectly thin slices) into a plastic bag with some taco seasoning (did not measure) and shook it before assembling the packets. I made two packets, and topped them with some black beans and some leftover corn. They came out great, but I still had to cook them for a while longer b/c the potatoes were a bit underdone. Next time I will pre-cook them partially before baking. All in all, it was a nice dinner!
Date published: 2006-10-21
Rated 4 out of 5 by from Very simple and very tasty. Very simple and very tasty. The only problem I had was with the potatoes. If you overlap them at all under the chicken you will end of with some raw spots in the potatoes. You may want to parboil or microwave the potatoes a little first. Nice flavors... I put less seasoning on the chicken that was intended for my children, and slightly more cheese and salsa than called for. Definitely spray the foil with cooking spray and cook longer than recommended if your chicken is thick. But I would recommend thinner cuts of chicken for a better chicken to cheese and sauce ratio. Even our thicker chicken came out moist.
Date published: 2008-01-26
Rated 4 out of 5 by from Made this yesterday and it was delicious! Made this yesterday and it was delicious! I made a few changes: sprayed foil before cooking, zapped potatoes in the microwave about 40seconds, and used extra taco seasoning (and some garlic) on the chicken and added some to potatoes. I also like spicy food so I added some chopped jalepeno pepper on top. The only downfall of this recipe is the small portion size - I used extra potatoes (about two small potatoes per serving) and the calories came out to about 500. Enjoy!
Date published: 2008-01-22
Rated 4 out of 5 by from I made this for myself and my husband. I made this for myself and my husband. I wasn't to sure about it as I began to prepare this dish. But much to my surprise it tasted wonderful and took almost no time at all. And there was almost no clean up. I made 3 chicken breast and one packet of seasoning was more than enough. My potatoes came out great. I served this dish with authentic mexican style tortilla chips. My husband absolutely enjoyed the dish. I will look forward to making this dish again.
Date published: 2005-09-21
Rated 5 out of 5 by from I have made this reciepe at least 5 times. I have made this reciepe at least 5 times. The family demands for it and it is really easy to memorize. I was just wonder if you could cook this in a 13x9 glass pan covered in foil and it would come out the same? It wastes a lot of foil and the pan would be pretty easy to clean afterwords.
Date published: 2008-07-02
Rated 5 out of 5 by from Delicious! Delicious! My husband does not like salsa, but he loves this dish! I added some garlic powder and sliced the chicken into strips before cook, which gave the chicken even more taste. This can also be made in a regular baking dish, just spray the pan and cover the top with tin foil.
Date published: 2009-06-02
Rated 2 out of 5 by from My husband and I weren't really crazy about this dish. My husband and I weren't really crazy about this dish. First of all, it had to cook about 15 minutes longer than stated, because the potatoes weren't done. (Though I sliced them as thinly as possible.) Secondly... the dish was just sort of bland and blah, despite the fact that it had the taco seasoning & salsa in it. I would not recommend it and I will not make it again. The only reason I gave it 2 stars was because we did actually eat it. It was not inedible, but it was not a joyh to eat either!
Date published: 2005-09-21
Rated 4 out of 5 by from My husband and I liked it. My husband and I liked it. It was definately quick and easy and the clean-up was a breeze. I used unpeeled Ucon Gold potatos and they were cooked just right, not mushy. I used skinless, boneless chicken thighs instead of the breasts and so 35-40 minutes was all they needed at the 400 oven. I didn't add the salsa but sprinkled the season packet over the potatos and chicken to add more flavor and added fresh jalapeno slices. I will definately make it again. Great with some refried beans.
Date published: 2005-09-30
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