Chicken Corn Tacos

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 20 Minutes
Servings 5

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.
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Recipe Continues Below

Preparation

  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 chicken tacos with corn quick and convenient!
  • Swap the Old El Paso™ Shredded Mexican Style 4 Cheese Blend for Old El Paso™ Shredded 3 Pepper Cheese Blend to add additional heat.

Nutrition

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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