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.

📝 Ingredients

• 2 1/2 cups shredded deli rotisserie chicken
• 2/3 cup water
• 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
• 1/2 cup frozen corn
• 1 box (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count), heated as directed on package
• 1 1/4 cups from 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
• 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 from 1 container (7 oz) Old El Paso™ Crema Mexicana

👨‍🍳 Instructions

1. 1In 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. 2Divide warmed chicken mixture among heated shells. Top with cheese, lettuce, tomatoes and onions. Drizzle with taco sauce, and top with sour cream, if desired.