Chicken Tinga Tacos

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

Minutes

Total Time

15

Minutes

Makes

4

servings

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.
Makes 4 servings (2 tacos each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 360
    • (Calories from Fat 140),
  • Total Fat 16g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 85mg;
  • Sodium 1230mg;
  • Total Carbohydrate 26g
    • (Dietary Fiber 1g,
    • Sugars 5g),
  • Protein 29g;
Percent Daily Value*:
    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.