"Spicy shredded chicken tacos with enchilada sauce and green chiles are ready to eat in 15 minutes." — Old El Paso
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2 1/2 cups
shredded deli rotisserie chicken
1 (10 ounce) can
Old El Paso® red enchilada sauce
1 (4.5 ounce) can
Old El Paso® chopped green chiles
Old El Paso® Stand 'N Stuff® taco shells
sliced red onion
crumbled queso fresco cheese
Easy and tasty...cant go far wrong with that!
These were ok. Missing something but still delicious.
Not bad. I liked them.
Way too spicy for me!
This recipe was fairly bland as written. I spiced it up with some chiles from my yard and ended up being satisfied with it. It does get 3 stars just because it was incredibly quick and easy to make.
I sauteed chopped yellow onions before adding the ingredients. I also added a bit of garlic powder and about 1/3 cup of salsa. This dish is nothing spectacular, but IS quick, easy, and yummy! Will make again.
I love it!! I added a can of refried beans-it's very yummy!!!
They were okay, nothing special.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Tinga Tacos
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 146
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