Beer-Braised Chicken Tacos

 

2

tablespoons vegetable oil

1

large onion, finely chopped (1 cup)

2

cups shredded cooked chicken

3/4

cup Mexican beer

1

tablespoon ground ancho chiles

1/2

teaspoon ground cumin

1/2

teaspoon salt

1

can (10 oz) Old El Paso® green or mild red enchilada sauce

8

Old El Paso® taco shells (from 4.6-oz box), heated as directed on box

1

can (4 oz) Old El Paso® chopped green chiles

1/2

cup sour cream

1/2

cup chopped fresh cilantro

8

lime wedges

• 1 In 12-inch skillet, heat oil over medium-high heat. Add onion and chicken; cook about 1 minute or until onion is tender. Stir in remaining sauce ingredients. Heat to boiling. Reduce heat to low; cook uncovered about 20 minutes, stirring occasionally.
• 2 Spoon chicken mixture into taco shells; top with remaining ingredients.