Chicken Corn Tacos

Chicken Corn Tacos

These easy chicken and corn tacos are layered with cheese, chopped lettuce, tomatoes, onion and topped with taco sauce and sour cream all inside a crunchy taco shell.
  • 20 Minutes Prep
    20 Minutes Total
  • 5 Servings

Ingredient List

  • 2 1/2 cups shredded deli rotisserie chicken
  • 2/3 cup water
  • 1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1/2 cup frozen corn
  • 1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package
  • 1 1/4 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (5 oz)
  • 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 Old El Paso™ Crema Mexicana, if desired.
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

  • Want a little more heat? Top with Old El Paso™ Medium Taco Sauce.
  • Deli rotisserie chicken makes these tacos quick and convenient!
  • Swap Old El Paso™ Shredded 3 Pepper Cheese Blend for the Old El Paso™ Shredded Mexican Style 4 Cheese Blend for additional heat.


2 Tacos Calories 440 (Calories from Fat 200); Total Fat 22g (Saturated Fat 11g, Trans Fat 0g); Cholesterol 100mg; Sodium 970mg; 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 Choices: 2

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