Chicken Corn Tacos

Shake things up on taco night! These easy Chicken Corn Tacos are layered with cheese, shredded lettuce, tomatoes and onion and topped with taco sauce and sour cream. A hard taco shell finishes things off with just the right amount of crunch.
Prep 20 Minutes
Total Time 20 Minutes
Servings 5

Ingredient List

  • 2 1/2 cups shredded deli rotisserie chicken
  • 2/3 cup water
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1/2 cup frozen corn
  • 1 box (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count), heated as directed on package
  • 1 1/4 cups from 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
  • 1 1/2 cups shredded romaine lettuce
  • 1/2 cup chopped tomatoes
  • 1/3 cup sliced green onions
  • 1/2 cup Old El Paso™ Mild Taco Sauce
  • 1/3 cup from 1 container (7 oz) Old El Paso™ Crema Mexicana
Recipe Continues Below


  1. In 10-inch nonstick skillet, cook chicken, water, taco seasoning mix and frozen corn over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
  2. Divide warmed chicken mixture among heated shells. Top with cheese, lettuce, tomatoes and onions. Drizzle with taco sauce, and top with sour cream, if desired.

Expert Tips


  • 2 Tacos Calories 440 (Calories from Fat 200);  Total Fat 22g (Saturated Fat 11g ,Trans Fat 0g);  Cholesterol 100mg;  Sodium 970mg;  Potassium 320mg;  Total Carbohydrate 30g (Dietary Fiber 3g ,Sugars 4g);  Protein 29g
  • % Daily Value: Vitamin A 30%;  Vitamin C 4%;  Calcium 25%;  Iron 15%
  • Exchanges: 2 Starch;  1/2 Vegetable;  2 Lean Meat;  1 High-Fat Meat;  1 1/2 Fat
  • Carbohydrate Choice: 2
*Percent Daily Values are based on a 2,000 calorie diet

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