- 1
4.5/5
(11 Votes)
Ingredients
- Guacamole
- 2 avocados, pitted, peeled and cubed
- 1 can (4.5 oz) Old El Paso® chopped green chiles, undrained
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped red onion
- 1/4 cup chopped fresh cilantro
- Chicken Filling
- 1 pouch (8 oz) Old El Paso® Chiptole Mexican cooking sauce
- 2 1/2 cups shredded deli rotisserie chicken (from 2-lb chicken)
- Tortillas
- 8 Old El Paso® Stand 'N Stuff® taco shells, heated as directed on
Preparation
Step 1
preparation
Step 1: In medium bowl mix Guacamole ingredient, mashing avocadoes slightly; set aside.
Step 2: Mix cooking sauce and chicken in 10-inch skillet. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, about 3 minutes or until mixture is hot and sauce has absorbed into chicken.
Step 3: Spoon about 1/3 cup warm chicken mixture into each heated taco shell. Top with about 1/4 cup guacamole.