Chipotle Chicken and Vegetable Tacos

  • Prep 30 min
  • Total 40 min
  • Servings 4

Ingredients

  • 1 box (8 oz) frozen garden vegetable medley
  • 1 chipotle chile in adobo sauce (from 7-oz can), chopped (with 1 tablespoon sauce)
  • 1 cup shredded chicken breast
  • 8 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
  • 1/4 cup crumbled queso fresco cheese
  • 1 tablespoon chopped fresh cilantro
  • Lime wedges, if desired

Steps

  • 1
    Cook vegetable medley as directed on box; pour into 2-quart saucepan. Stir in chipotle chile and adobo sauce. Stir in chicken. Cook over medium heat 1 to 2 minutes, stirring frequently, until hot.
  • 2
    Spoon filling onto tortillas; fold in half over filling. Sprinkle cheese and cilantro over filling. Serve with lime wedges.

  • To give your chipotle chicken tacos even more smoky chipotle flavor, add a little extra adobo sauce to the chicken mixture.
  • Queso fresco is a mild, fresh white cheese made from skim milk. If preferred, you can substitute shredded Monterey Jack cheese for the queso fresco in this chipotle chicken taco recipe.

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2 1/2g
12%
Trans Fat
1g
Cholesterol
35mg
11%
Sodium
700mg
29%
Potassium
95mg
3%
Total Carbohydrate
33g
11%
Dietary Fiber
1g
5%
Sugars
2g
Protein
16g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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