Ingredients
1
deli rotisserie chicken (2 to 2 1/2 lb)
1
box (4.7 oz.) Old El Paso™ Stand ’n Stuff™ taco shells (10 shells)
1
cup Old El Paso™ Thick ’n Chunky salsa
1
cup shredded lettuce
1
cup chopped tomato (1 large)
1
cup shredded Mexican or taco-seasoned cheese blend (4 oz)
Guacamole, if desired
Additional Old El Paso™ Thick ’n Chunky salsa, if desired
Preparation
Remove skin from chicken and discard. Remove chicken from bones; cut chicken into thin bite-size strips to make about 3 cups.
Heat oven to 325°F. Heat taco shells as directed on box.
Meanwhile, in medium microwavable bowl, mix chicken and 1 cup salsa to coat. Microwave on High 3 to 4 minutes or until thoroughly heated.
Spoon about 1/3 cup chicken mixture into each taco shell. Top each with about 1 tablespoon each of the lettuce, tomato and cheese. Serve with guacamole and additional salsa.
