Make mouth-watering tacos in a fraction of the time with deli rotisserie chicken and Old El Paso® enchilada sauce.
cups shredded deli rotisserie chicken (from 2-lb chicken)
can (10 oz) Old El Paso™ red enchilada sauce
can (4.5 oz) Old El Paso™ chopped green chiles, drained
Old El Paso™ Stand ‘N Stuff® taco shells
cup sliced red onion
cup crumbled queso fresco cheese
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.
Spoon chicken mixture into taco shells; top with onion and cheese.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.