• 2 Ratings
Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet cook onion in the 1 tablespoon hot oil until tender. Stir in undrained canned tomatoes and undrained chile peppers. Simmer, uncovered, about 5 minutes or until most of the liquid is evaporated; stir in chicken.

    Advertisement
Instructions Checklist
  • Place 1/4 cup of the filling on one end of each tortilla and roll up; secure with toothpicks. Pour the 1/4 cup oil into a clean large skillet; heat over medium heat until hot. Fry tacos, three or four at a time, in hot oil for 2 to 3 minutes or until lightly browned, turning occasionally. Transfer fried tacos to a paper-towel-lined tray.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • To serve, cover a serving platter or individual plates with shredded lettuce and diced fresh tomato. Top with tacos. Serve with Mexican crema, crumbled cheese, and, if desired, salsa.

*

To help prevent tortillas from breaking, wrap two tortillas at a time in paper towels. Microwave on 100% power (high) for 10 seconds. Fill the two tortillas before microwaving the next two tortillas.

Nutrition Facts

454 calories; 26 g total fat; 7 g saturated fat; 91 mg cholesterol; 304 mg sodium. 31 g carbohydrates; 5 g fiber; 25 g protein;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1