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Chipotle Chicken and Vegetable Tacos

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Chipotle Chicken and Vegetable Tacos
  • Prep 30 min
  • Total 40 min
  • Servings 4
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Chipotle chicken paired with frozen vegetables make these tacos a quick and easy dinner solution!
Updated Oct 20, 2016

Ingredients

  • 1 box (8 oz) frozen garden vegetable medley
  • 1 chipotle chile in adobo sauce (from 7-oz can), chopped (with 1 tablespoon sauce)
  • 1 cup shredded chicken breast
  • 8 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
  • 1/4 cup crumbled queso fresco cheese
  • 1 tablespoon chopped fresh cilantro
  • Lime wedges, if desired

Steps

  • 1
    Cook vegetable medley as directed on box; pour into 2-quart saucepan. Stir in chipotle chile and adobo sauce. Stir in chicken. Cook over medium heat 1 to 2 minutes, stirring frequently, until hot.
  • 2
    Spoon filling onto tortillas; fold in half over filling. Sprinkle cheese and cilantro over filling. Serve with lime wedges.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you want more zesty chipotle flavor, add a little more of the adobo sauce to the chicken mixture.
  • tip 2
    Queso fresco is a fresh cheese made from skim milk with a very mild flavor and white color. If you prefer, you can substitute shredded Monterey Jack cheese for the queso fresco.

Nutrition

260 Calories, 8g Total Fat, 16g Protein, 33g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2 1/2g
12%
Trans Fat
1g
Cholesterol
35mg
11%
Sodium
700mg
29%
Potassium
95mg
3%
Total Carbohydrate
33g
11%
Dietary Fiber
1g
5%
Sugars
2g
Protein
16g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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