Chicken Tacos

Chicken Tacos
Gemma Comas

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Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

1
store-bought rotisserie chicken
2
cups
store-bought red or green salsa
8
taco shells
1
cup
(4 ounces) grated Cheddar or Monterey Jack cheese
8
sprigs fresh cilantro (optional)
1/2
cup
sour cream
1
avocado, chopped
1
lime, quartered

Directions

  1. Remove the meat from the chicken and shred.
  2. Heat the salsa in a skillet over medium heat. Add the chicken and heat until warmed through.
  3. Fill the taco shells with the chicken and top with cheese and cilantro (if desired). Serve with the sour cream, avocado, and lime wedges on the side.
November 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 52 %
  • Calcium 340.15 mg
  • Carbohydrate 30.58 g
  • Cholesterol 158.39 mg
  • Fat 38.64 g
  • Fiber 7.43 g
  • Iron 3.32 mg
  • Protein 50.59 mg
  • Sat Fat 14.34 g
  • Sodium 1180.98 mg
What does this mean? See Nutrition 101.

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