Chicken and Bean Tacos

When you need dinner in a hurry, these hearty tacos go together in next to no time.

Chicken and Bean Tacos Enlarge Image
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2 users rated this recipe an average rating of 3.5
Makes:
4 servings
Start to Finish:
20 mins
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Chicken and Bean Tacos

Ingredients
8
taco shells or 6-inch flour tortillas
1
3 1/8 ounce can bean dip
6
ounces sliced fully cooked chicken breast or turkey breast
2
cups shredded lettuce or purchased torn mixed greens for salads
1
2 1/4 ounce can sliced pitted ripe olives, drained
1
cup shredded cheddar or Monterey Jack cheese
 
Chunky salsa (optional)
 
Dairy sour cream (optional)

Directions

  1. Preheat oven to 375-degree F. Wrap taco shells or tortillas in foil; place on a baking sheet. Heat for 5 minutes. Heat bean dip according to directions on can. Meanwhile, stack chicken or turkey slices; roll up. Cut roll crosswise into 8 pieces; shred slightly with fingers.
  2. To assemble tacos, spread 1 to 2 tablespoons bean dip onto the bottom of taco shell (if using); top with lettuce. Add chicken pieces, olives, and cheddar or Monterey Jack cheese. (If using tortillas, lay each tortilla on a flat surface; sprinkle ingredients down center. Fold sides over filling.) Serve tacos topped with salsa and sour cream, if desired. Makes 4 servings.

Nutrition Facts

(Chicken and Bean Tacos)
    Per serving:
  • 340 kcal cal.,
  • 20 g fat
  • (8 g sat. fat,
  • 67 mg chol.,
  • 478 mg sodium,
  • 18 g carb.,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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