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Victory Lane Chicken Mexi Melt

Victory Lane Chicken Mexi Melt
  • Prep 25 min
  • Total 0 min
  • Ingredients 6
  • Servings 4
Does your crew race through the kitchen at different times? Have these stacks ready to microwave when there's time for a pit stop.
Updated May 23, 2008
Make With
Make With
Old El Paso

Ingredients

  • 2 cups chopped cooked chicken
  • 1/2 cup thinly sliced green onions
  • 1 (1-oz.) pkg. Old El Paso™ Taco Seasoning Mix
  • 1 (10.5-oz.) pkg. (12 shells) Old El Paso™ Soft Taco Shells
  • 1 (16-oz.) jar Old El Paso™ Thick 'n Chunky Picante
  • 6 oz. (1 1/2 cups) shredded Monterey Jack cheese

Steps

  • 1
    In medium bowl, combine chicken, onions and taco seasoning mix; mix well.
  • 2
    For each serving, place 1 soft taco shell on microwave-safe plate. Spread with 1 tablespoon picante. Top with 1/4 cup chicken mixture and 2 tablespoons cheese. Repeat layers 2 more times.
  • 3
    Microwave 1 serving at a time on HIGH for 2 1/2 to 3 minutes or until cheese is melted, rotating plate 1/4 turn after 1 1/2 minutes. Cut into wedges; serve immediately.

  • To make ahead, assemble stacks and cover tightly with plastic wrap; refrigerate up to 24 hours before microwaving. Uncover; microwave individual servings as directed above.

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
770
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
12g
60%
Cholesterol
100mg
33%
Sodium
1800mg
75%
Total Carbohydrate
86g
29%
Dietary Fiber
7g
28%
Sugars
10g
Protein
43g
% Daily Value*:
Vitamin A
42%
42%
Vitamin C
16%
16%
Calcium
54%
54%
Iron
38%
38%
Exchanges:
6 Starch; 3 1/2 High-Fat Meat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.
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