Chicken Tinga Tacos

Make mouth-watering Chicken Tinga Tacos in a fraction of the time with deli rotisserie chicken and Old El Paso™ enchilada sauce. The flavor is unmatched! Trust us—you'll be reaching for this Chicken Tinga Tacos recipe whenever you're short on minutes and in need of a tasty meal.
Prep 15 Minutes
Total Time 15 Minutes
Servings 4

Ingredient List

  • 2 1/2 cups shredded deli rotisserie chicken (from 2-lb chicken)
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained
  • 8 taco shells from 1 box (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count)
  • 1 cup sliced red onion
  • 1/2 cup crumbled queso fresco cheese
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Recipe Continues Below

Preparation

  1. 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.
  2. Spoon chicken mixture into taco shells; top with onion and cheese.

Expert Tips

  • Queso fresco is a creamy, white Mexican cheese that crumbles easily and can be found in the cheese aisle of most supermarkets. Shredded Monterey Jack cheese can be substituted as well.
  • For spicier tinga chicken tacos, substitute medium or hot-flavored enchilada sauce for the mild variety.

Nutrition

  • 2 Tacos Calories 360 (Calories from Fat 140);  Total Fat 16g (Saturated Fat 6g ,Trans Fat 0g);  Cholesterol 85mg;  Sodium 1230mg;  Potassium 300mg;  Total Carbohydrate 26g (Dietary Fiber 1g ,Sugars 5g);  Protein 29g
  • % Daily Value: Vitamin A 8%;  Vitamin C 10%;  Calcium 10%;  Iron 8%
  • Exchanges: 1 1/2 Starch;  2 Very Lean Meat;  1/2 Lean Meat;  1 1/2 Fat
  • Carbohydrate Choice: 2
*Percent Daily Values are based on a 2,000 calorie diet

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