CRISPY FLOUR TORTILLA CHICKEN TACOS

Crispy Flour Tortilla Chicken Tacos image

This simple chicken taco is quick to prepare and provides that extra crunch of the new Old El Paso™ crispy flour tortilla shells!

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 8

Number Of Ingredients 7

Ingredients

2 cups shredded cooked chicken (about 10 oz)
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/2 cup water
1 box (8 count) Old El Paso™ crispy flour tortilla shell, heated as directed on box
1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
3/4 cup guacamole
2 medium plum (Roma) tomatoes, chopped

Steps:

Heat 10-inch nonstick skillet over medium heat. Stir in chicken, taco seasoning mix and water; cook 3 to 4 minutes, stirring occasionally, until chicken is heated through and sauce has thickened slightly.
Divide chicken mixture among heated shells; top with cheese, guacamole and chopped tomatoes.

Nutrition Facts : Calories 220, Carbohydrate 13 g, Cholesterol 45 mg, Fat 1, Fiber 1 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Taco, Sodium 600 mg, Sugar 1 g, TransFat 0 g