Chile and Roasted Garlic Pulled Chicken Crunchy Tacos

These delicious main dish tacos come together in a snap thanks to deli rotisserie chicken and Old El Paso® Mexican Cooking Sauce.

  • prep time 15 min
  • total time 30 min
  • ingredients 7
  • servings 6

Ingredients

Pickled Red Onion (if desired)

2
cups sliced red onions
1/2
cup fresh lime juice

Tacos

2
cups shredded deli rotisserie chicken (from 2-lb chicken)
1
pouch (8 oz) Old El Paso® Mexican cooking sauce chile and roasted garlic
6
Old El Paso® Stand 'n Stuff® taco shells
1/2
cup crumbled queso fresco cheese
6
lime wedges
  • 1 If pickled onions are desired, in large nonreactive bowl, stir together onions and lime juice. Cover tightly; refrigerate 1 hour.
  • 2 In 10-inch skillet, heat shredded chicken and cooking sauce over medium heat to simmering. Cook about 5 minutes or until hot and chicken begins to fall apart in sauce. Remove from heat.
  • 3 Spoon 1/3 cup chicken mixture into each taco shell. Top with cheese and pickled onions. Serve lime wedge on the side.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    230
    (
    Calories from Fat
    100),
    % Daily Value
    Total Fat
    11g
    11%
    (Saturated Fat
    4g,
    4%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    45mg
    45%;
    Sodium
    610mg
    610%;
    Total Carbohydrate
    14g
    14%
    (Dietary Fiber
    0g
    0%
      Sugars
    2g
    2%
    ),
    Protein
    17g
    17%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    2%;
    Calcium
    8%;
    Iron
    4%;
    Exchanges:
    1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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