Tacos de Tinga de Pollo

Ingredientes

• 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

Preparación

1. 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. 2

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