Chicken Tinga Tacos

Make mouth-watering tacos in a fraction of the time with deli rotisserie chicken and Old El Paso® enchilada sauce.

  • prep time 15 min
  • total time 15 min
  • ingredients 6
  • servings 4

Ingredients

2 1/2
cups shredded deli rotisserie chicken (from 2-lb chicken)
1
can (10 oz) Old El Paso® red enchilada sauce
1
can (4.5 oz) Old El Paso® chopped green chiles, drained
8
Old El Paso® Stand ‘N Stuff® taco shells
1
cup sliced red onion
1/2
cup crumbled queso fresco cheese
  • 1 In 10-inch skillet, heat shredded chicken, enchilada sauce and green chiles to simmering over medium heat, stirring occasionally. Cook about 5 minutes or until heated through and chicken begins to fall apart in sauce. Remove from heat.
  • 2 Spoon chicken mixture into taco shells; top with onion and cheese.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    360
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    16g
    16%
    (Saturated Fat
    6g,
    6%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    85mg
    85%;
    Sodium
    1230mg
    1230%;
    Total Carbohydrate
    26g
    26%
    (Dietary Fiber
    1g
    1%
      Sugars
    5g
    5%
    ),
    Protein
    29g
    29%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    10%;
    Calcium
    10%;
    Iron
    8%;
    Exchanges:
    1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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