Yield: 1
Chipotle Chicken Tacos
Learn how to make Chipotle Chicken Tacos
Prep Time
10 minutes
Cook Time
40 minutes
Additional Time
10 minutes
Total Time
1 hour
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, sliced
- 3 garlic cloves finely minced
- 4 cups shredded chicken (rotisserie chicken)
- 1 jar (16 oz) Old El Paso® thick'n chunky sauce Save $
- 1 chipotle chili in adobo chopped (from 7 oz can)
- 1/3 cup fresh cilantro, finely chopped
- 1 teaspoon chicken bouillon granules
- 12 Old El Paso
- Chopped fresh cilantro for garnish
Instructions
- In a 12-inch skillet over medium-high heat, heat the olive oil. Pour in the garlic and onion and continue to stir until the onion is smooth. Combine the chicken, Old El Paso sauce, chipotle, and 1/3 of the cilantro, as well as the chicken grains or chicken bouillon powder, in a mixing bowl. Cook for 3 minutes, or until the mixture is hot enough.
- Place a third of a cup of the chicken mixture in the center of each of the 12 tortillas. Garnish with chopped cilantro before serving.
Notes
- Serve the tacos with Old El Paso refried beans if desired.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 496Total Fat 29gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 18gCholesterol 127mgSodium 879mgCarbohydrates 14gFiber 2gSugar 5gProtein 44g