Enjoy these turkey-mole tacos made using Progresso® chicken broth and Old El Paso® shells – a wonderful Mexican dinner that’s ready in just 20 minutes.
cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
cups shredded leftover turkey or deli rotisserie chicken
box (7.4 oz) Old El Paso™ hard and soft taco shells (6 hard taco shells and 6 tortillas)
tablespoons sesame seed
In 10-inch skillet, heat mole and chicken broth over medium heat, breaking up mole paste with spoon. Stir in turkey. Simmer 5 minutes, stirring occasionally.
Spoon filling in taco shells and tortillas. Top with sesame seed. Roll up tortillas.
This recipe is the perfect solution for leftover Thanksgiving turkey.
Try storing sesame seeds in the freezer to extend their shelf life.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.