Chicken Tinga Tacos

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

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

Directions

  1. 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. 2 Spoon chicken mixture into taco shells; top with onion and cheese.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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