Chicken Tinga Tacos

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

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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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

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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;