Chicken Chipotle Tacos

Chicken Chipotle Tacos

Serve your family with these tacos made using chicken, Old El Paso® salsa and tortillas – a flavorful Mexican dinner.

Prep Time

20

Minutes

Total Time

35

Minutes

Makes

12

servings

3
tablespoons olive oil
1
medium onion, sliced
3
cloves garlic, finely chopped
4
cups shredded deli rotisserie chicken (from 2-lb chicken)
1
jar (16 oz) Old El Paso® Thick 'n Chunky salsa
1
chipotle chile in adobo sauce, chopped (from 7-oz can)
1/3
cup finely chopped fresh cilantro
1
teaspoon chicken bouillon granules
12
(6-inch) Old El Paso® flour tortillas for soft tacos & fajitas (from two 8.2-oz packages)
Chopped fresh cilantro
  1. In 12-inch skillet, heat oil over medium-high heat. Cook onion and garlic in oil, stirring frequently, until onion is tender. Stir in chicken, salsa, chile, 1/3 cup cilantro and the bouillon. Cook 3 minutes, stirring frequently, until chicken mixture is heated through.
  2. Top center of each tortilla with about 1/3 cup chicken mixture. Serve with cilantro.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip:
If desired, serve with Old El Paso® refried beans.

Nutrition Information:

1 Serving (1 Taco (1 tortilla with 1/3 cup chipotle chicken filling))
  • Calories 210
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 2g,
    • Trans Fat 1g),
  • Cholesterol 40mg;
  • Sodium 780mg;
  • Total Carbohydrate 17g
    • (Dietary Fiber 0g,
    • Sugars 2g),
  • Protein 15g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 1 Very Lean Meat;
    • 1 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.