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