Chile and Roasted Garlic Pulled Chicken Crunchy Tacos

Chile and Roasted Garlic Pulled Chicken Crunchy Tacos

These delicious main dish tacos come together in a snap thanks to deli rotisserie chicken and Old El Paso® Mexican Cooking Sauce.

Prep Time

15

Minutes

Total Time

30

Minutes

Makes

6

servings

Pickled Red Onion (if desired)
2
cups sliced red onions
1/2
cup fresh lime juice
Tacos
2
cups shredded deli rotisserie chicken (from 2-lb chicken)
1
pouch (8 oz) Old El Paso® Mexican cooking sauce chile and roasted garlic
6
Old El Paso® Stand 'n Stuff® taco shells
1/2
cup crumbled queso fresco cheese
6
lime wedges
  1. If pickled onions are desired, in large nonreactive bowl, stir together onions and lime juice. Cover tightly; refrigerate 1 hour.
  2. In 10-inch skillet, heat shredded chicken and cooking sauce over medium heat to simmering. Cook about 5 minutes or until hot and chicken begins to fall apart in sauce. Remove from heat.
  3. Spoon 1/3 cup chicken mixture into each taco shell. Top with cheese and pickled onions. Serve lime wedge on the side.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Make it your own: Add your favorite toppings to this crunchy taco for a personal twist.
These tacos are also delicious made using Old El Paso® flour tortillas for soft tacos & fajitas.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 45mg;
  • Sodium 610mg;
  • Total Carbohydrate 14g
    • (Dietary Fiber 0g,
    • Sugars 2g),
  • Protein 17g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 1 Very Lean Meat;
    • 1 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.