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Cook'n with Betty Crocker 
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Chicken Tacos |
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Serves: 5 Print this Recipeprep: 25 min 1 small avocado Lemon juice 2 tablespoons vegetable oil 2 cups chopped cooked chicken 1 can (4 1/2 ounces) chopped green chilies, drained 1 small onion, sliced 10 taco shells 2 cups shredded monterey jack cheese (8 ounces) 1/3 cup sliced pimiento-stuffed olives 1 cup shredded lettuce Taco sauce, if desired Sour cream, if desired 1. Cut avocado in half; remove pit and avocado peel. Cut halves into slices. Sprinkle with lemon juice to keep avocado from turning brown. 2. Heat oil in 10-inch skillet over medium heat. Cook chicken, chiles and onion in oil, stirring occasionally, until chicken is hot. Heat taco shells as directed on package. 3. Spoon about 1/4 cup chicken mixture into each shell. Top with cheese, olives, lettuce and avocado. Serve with taco sauce and sour cream. wing it! Perfectly ripe avocados are silky smooth and have the best flavor. Avocados are ripe and ready to use when they yield to gentle pressure but still feel slightly firm. 1 SERVING: Calories 530 (Calories from Fat 325); Fat 36g (Saturated 12g); Cholesterol 90mg; Sodium 680mg; Carbohydrate 22g (Dietary Fiber 4g); Protein 30g * % DAILY VALUE: Vitamin A 14%; Vitamin C 14%; Calcium 40%; Iron 14% * DIET EXCHANGES: 1 1/2 Starch, 3 1/2 Medium-Fat Meat, 3 1/2 Fat * CARBOHYDRATE CHOICES: 1 1/2 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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