Chicken Tinga Tacos

Chicken Tinga Tacos

8 Reviews

Prep: 15 min
Ready In: 15 min

“Spicy shredded chicken tacos with enchilada sauce and green chiles are ready to eat in 15 minutes.” - by Old El Paso

Ingredients

2 1/2 cups shredded deli rotisserie chicken
1 (10 ounce) can Old El Paso® red enchilada sauce
1 (4.5 ounce) can Old El Paso® chopped green chiles
8 Old El Paso® Stand 'N Stuff® taco shells
1 cup sliced red onion
1/2 cup crumbled queso fresco cheese

Adjust Servings

Adjust

Metric US

Original recipe yields 4 servings

Directions

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.
Spoon chicken mixture into taco shells; top with onion and cheese.

Nutrition

Amount Per Serving (4 total)

Calories
383 cal
19%

Fat
16.2 g
25%

Carbs
22.4 g
7%

See More

Based on a 2,000 calorie diet

Share It

Reviews (8)

Rate This Recipe

3

JENI MOORE

Nov. 5, 2012

"These were ok. Missing something but still delicious...." See more"

1

Samantha

Sep. 18, 2012

"Easy and tasty...cant go far wrong with that!..." See more"

1

themeowmeow2993

Sep. 8, 2012

"Not bad. I liked them...." See more"

More Reviews

Similar Recipes

Top

<

previous recipe:

Crunchy Fish Tacos

>

next recipe:

Turkey-Mole Tacos

×

Just swipe to see more like this.