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Prep 25min
Total30min
Ingredients8
Servings5
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Ingredients
1
deli rotisserie chicken (2 to 2 1/2 lb)
1
box (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count)
1
cup thick & chunky salsa
1
cup shredded lettuce
1
cup chopped tomato (1 large)
1
cup shredded Mexican or taco-seasoned cheese blend (4 oz)
Guacamole, if desired
Additional thick & chunky salsa, if desired
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Steps
1
Remove skin from chicken and discard. Remove chicken from bones; cut chicken into thin bite-size strips to make about 3 cups.
2
Heat oven to 325°F. Heat taco shells as directed on box.
3
Meanwhile, in medium microwavable bowl, mix chicken and 1 cup salsa to coat. Microwave on High 3 to 4 minutes or until thoroughly heated.
4
Spoon about 1/3 cup chicken mixture into each taco shell. Top each with about 1 tablespoon each of the lettuce, tomato and cheese. Serve with guacamole and additional salsa.
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Instead of cutting the chicken into strips, it can be shredded. With 2 forks, pull the chicken from the bones and, if necessary, cut it into smaller pieces.
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