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    6

Chicken Tinga Tacos

  • Prep 15 min
  • Total 15 min
  • Ingredients 6
  • Servings 4

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

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

Steps

Hide Images
  • 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.

Expert Tips

  • Queso fresco is a creamy, white Mexican cheese that crumbles easily and can be found in the cheese aisle of most supermarkets. Shredded Monterrey-Jack cheese can be substituted as well.
  • If a spicier taco is desired, medium or hot-flavored enchilada sauce can be substituted for the mild variety.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
140
% Daily Value
Total Fat
16g
24%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
85mg
28%
Sodium
1230mg
51%
Potassium
300mg
9%
Total Carbohydrate
26g
9%
Dietary Fiber
1g
6%
Sugars
5g
Protein
29g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
8%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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