Roasted Tomato Chicken Tacos

Roasted Tomato Chicken Tacos

Chicken strips cooked with Old El Paso® Mexican cooking sauce are layered in soft Old El Paso® flour tortillas with avocados and queso fresco cheese - a delicious Mexican dinner ready in just 20 minutes.

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

4

servings

Tacos
1
tablespoon vegetable oil
1
lb boneless skinless chicken breasts, cut into thin strips
1
pouch (8 oz) Old El Paso® Mexican cooking sauce
8
Old El Paso® flour tortillas for soft tacos & fajitas (6 inch)
Toppings
2
medium avocados, pitted, peeled and diced
1/2
cup crumbled queso fresco cheese
1
cup fresh cilantro leaves
  1. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes or until lightly browned.
  2. Add pouch of sauce. Reduce heat; simmer uncovered about 8 minutes or until chicken is no longer pink in center.
  3. Spoon chicken mixture on tortillas. Add toppings. Roll up tortillas.
Makes 4 servings (2 tacos each)

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.