Chicken Tinga Tacos

Make mouth-watering tacos in a fraction of the time with deli rotisserie chicken and Old El Paso® enchilada sauce.

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 4

Ingredients

2 1/2
cups shredded deli rotisserie chicken (from 2-lb chicken)
1
can (10 oz) Old El Paso™ red enchilada sauce
1
can (4.5 oz) Old El Paso™ chopped green chiles, drained
8
Old El Paso™ Stand ‘N Stuff® taco shells
1
cup sliced red onion
1/2
cup crumbled queso fresco cheese
  • 1 In 10-inch skillet, heat shredded chicken, enchilada sauce and green chiles to simmering over medium heat, stirring occasionally. Cook about 5 minutes or until heated through and chicken begins to fall apart in sauce. Remove from heat.
  • 2 Spoon chicken mixture into taco shells; top with onion and cheese.

Expert Tips

Queso fresco is a creamy, white Mexican cheese that crumbles easily and can be found in the cheese aisle of most supermarkets. Shredded Monterrey-Jack cheese can be substituted as well.

If a spicier taco is desired, medium or hot-flavored enchilada sauce can be substituted for the mild variety.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
85mg
85%;
Sodium
1230mg
1230%;
Total Carbohydrate
26g
26%
(Dietary Fiber
1g
1%
  Sugars
5g
5%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
10%;
Calcium
10%;
Iron
8%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.