Mini Chicken Tacos
Quick, easy, and delicious is how I would describe these mini chicken tacos. Plus, you get 3 street size tacos!
Ingredients
- ½ cup Red Enchilada Sauce
- 2 tablespoons Water
- 3 cups Rotisserie Chicken shredded
- ¼ cup Onion chopped
- ½ cup Cilantro chopped
- 2 teaspoons Lime Zest grated
- 12 Flour Tortillas Street Taco Size warmed
- 1 cup Reduced Fat Mexican Style Four Cheese Blend shredded
Instructions
- Cook enchilada sauce and water in a medium skillet over medium-low heat for 2 minutes. Add chicken and toss to coat. Cook for 3 minutes, or until warmed through.
- Combine onion, cilantro, and lime zest in a bowl. Set aside until ready to assemble and serve.
Assemble and Serve:
- Warm tortillas according to package directions.
- For each taco:About ¼ cup chicken + 1 tablespoon onion mixture + 1 tablespoon cheese
Notes
Serve with No Salt Added Black Beans and Pico de Gallo Salad.
Pico de Gallo Salad Recipe (makes 4 servings)
4 cups shredded Iceberg Lettuce
1 cup chopped Tomatoes
1 cup chopped Onion
2 diced Jalapeno Peppers
Combine tomatoes, onion, and jalapeno in a bowl.
Divide lettuce between 4 plates and top evenly with Pico de Gallo.
Nutrition Facts
Mini Chicken Tacos
Serving Size
3 tacos
Amount per Serving
Calories
308
% Daily Value*
Fat
13
g
20
%
Saturated Fat
4
g
25
%
Cholesterol
26
mg
9
%
Sodium
715
mg
31
%
Carbohydrates
31
g
12
%
Sugar
1
g
1
%
Protein
18
g
36
%
Carb Count
2
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 2 servings, Starch = 2 servings
Tried this recipe?Let us know how it was! Your comments and star ratings help me create recipes you will love.