Chile and Roasted Garlic Pulled Chicken Crunchy Tacos

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

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

Directions

  1. 1 If pickled onions are desired, in large nonreactive bowl, stir together onions and lime juice. Cover tightly; refrigerate 1 hour.
  2. 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. 3 Spoon 1/3 cup chicken mixture into each taco shell. Top with cheese and pickled onions. Serve lime wedge on the side.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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