In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil, 4 minutes, or until lightly browned.
Recipe
Author
Hy-Vee Weekly Ad
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Description
Try these delicious tacos at your next taco night feast; they come together quickly and are sure to be a hit with the whole family!
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Tacos | ||
| 1 tbsp. Hy-Vee vegetable oil | ||
| 1 lbs. boneless skinless chicken breasts, cut into thin strips | ||
| 1 (8-oz) pouch Old El Paso® Mexican cooking sauce roasted tomato | ||
| 4 Old El Paso® Stand 'N Stuff® soft flour tortillas | ||
| Toppings | ||
| Hy-Vee shredded lettuce | ||
| Hy-Vee sour cream | ||
| Tomatoes, diced | ||
Things To Grab
- 10-inch skillet
- Meat thermometer
Directions
Add cooking sauce. Reduce heat; simmer uncovered about 8 minutes or until chicken is no longer pink in center and internal temperature reaches 165 degrees.
Meanwhile, heat tortillas as directed on package. Spoon chicken mixture into tortillas. Add desired toppings.
Nutrition facts
Servings
240 Calories per serving
1 taco
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 55mg
- Sodium: 860mg
- Total Carbohydrates: 15g
- Protein: 27g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 0%
0%
Iron 10%
0%
Calcium 2%
Recipe Source:
From the week of August 28, 2013; courtesy of General Mills