Ingredient List
- 1 tablespoon vegetable oil
- 1 lb boneless skinless chicken breasts, cut into very small thin strips
- 1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
- 3/4 cup water
- 1 box (3.95 oz) Old El Paso™ Nacho Cheese Carb Advantage Taco Shells (8 Count), heated as directed on box
- 1 cup shredded cheddar cheese (4 oz)
- 1 cup shredded lettuce
- 1/2 cup pico de gallo
- 1/2 cup from 1 bottle (9 oz) Old El Paso™ Creamy Queso Sauce
Preparation
In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 7 to 9 minutes, stirring occasionally, until brown on both sides. Stir in taco seasoning mix and water. Cook 2 to 3 minutes, stirring occasionally, until chicken is no longer pink in center and mixture is thickened.
Divide chicken among heated shells; top with cheese, lettuce, pico de gallo, and creamy queso sauce.
Expert Tips
Using preshredded lettuce and prepared pico de gallo saves time, making these easy nacho chicken tacos perfect for a quick meal on busy weeknights.
Boneless, skinless chicken thighs can be used in place of the chicken breasts. Be sure chicken is cooked through (at least 165°F in center).
Nutrition
- 2 Tacos Calories 460 (Calories from Fat 220); Total Fat 24g (Saturated Fat 9g ,Trans Fat 0g); Cholesterol 100mg; Sodium 1110mg; Potassium 280mg; Total Carbohydrate 28g (Dietary Fiber 11g ,Sugars 1g); Protein 31g
- % Daily Value: Vitamin A 10%; Vitamin C 4%; Calcium 20%; Iron 10%
- Exchanges: 1 1/2 Starch; 1/2 Vegetable; 3 Very Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat
- Carbohydrate Choice: 2
*Percent Daily Values are based on a 2,000 calorie diet