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Roasted Tomato Chicken Tacos

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  0 reviews
  • 10 min prep time
  • 20 min total time
  • 7 ingredients
  • 4 servings
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Chicken strips cooked with Old El Paso® Mexican cooking sauce are layered in soft Old El Paso® flour tortillas with avocados and queso fresco cheese - a delicious Mexican dinner ready in just 20 minutes.

Tacos

1
tablespoon vegetable oil
1
lb boneless skinless chicken breasts, cut into thin strips
1
pouch (8 oz) Old El Paso™ Mexican cooking sauce
8
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)

Toppings

2
medium avocados, pitted, peeled and diced
1/2
cup crumbled queso fresco cheese
1
cup fresh cilantro leaves

Steps

  • 1 In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes or until lightly browned.
  • 2 Add pouch of sauce. Reduce heat; simmer uncovered about 8 minutes or until chicken is no longer pink in center.
  • 3 Spoon chicken mixture on tortillas. Add toppings. Roll up tortillas.
  • 1 In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes or until lightly browned.
  • 2 Add pouch of sauce. Reduce heat; simmer uncovered about 8 minutes or until chicken is no longer pink in center.
  • 3 Spoon chicken mixture on tortillas. Add toppings. Roll up tortillas.
 
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