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.
15 min4 servings
Ingredients
- 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
Instructions
- 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.
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