• 2 Ratings
Source: Better Homes and Gardens


Ingredient Checklist


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.

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;


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