Chicken Taco Bites
Ingredients:
- salsa-style fire-roasted tomatoes - 15 ounce can
- chunky salsa - 1/3 cup
- taco sauce - 2 T
- boneless, skinless chicken thighs - 8
- chili powder - 1 T
- garlic powder - 2 tsp
- cumin - 2 tsp
- Kosher salt - 1/2 tsp
- black pepper - to desired taste
- frozen mini phyllo dough shells - 15
- corn kernels - 1/4 - 1/3 cup
- romaine lettuce, finely shredded - 3/4 cup
- grape tomatoes, quartered - 1/2 cup
- shredded Mexican style cheese - 1/4 cup
- sour cream - 1/4 cup
Instructions:
Place tomatoes, salsa and taco sauce in a slow cooker. Arrange chicken in a single layer on top of the tomato mixture. In a small bowl, combine chili powder, garlic powder, cumin, salt and pepper sprinkle over the chicken. Cover, cook on low for 6 - 8 hours, until fork tender. Remove chicken and shred, return chicken to slow cooker, stir chicken into the sauce. Can be make ahead of time, store covered in refrigerator. Chicken will warm when shells are placed in the oven.
Place phyllo shells on a baking sheet. Fill each shell with 1 T chicken mixture. Bake in a preheated 350 degree oven for 10 minutes or until the shells are warm.
Divide corn, lettuce, tomatoes, cheese and sour cream between the baked taco bites; serve.
This makes a large batch of chicken. Use extra chicken for burritos, salads, tacos, pizza, etc.
