Bock-Bock Tacos

Ingredients

Serves: Prep:  17min |Cook: 13min |Total: 30min
               TACOS

• Small (about 1 1/2-lb) rotisserie chicken
• 1 can 11-oz corn with peppers, drained
• 1 can 10-oz mild or hot enchilada sauce
• 1 box 6-oz crisp taco shells (12 shells)
• 1 tsp olive oil
• 1 cup chopped onions
• 2 tsp chopped garlic
• 1 cup shredded reduced-fat pepper Jack or sharp Cheddar cheese
• 1 cup shredded or torn lettuce
• 1/2 cup chunky salsa

Directions

1.

HOW TO MAKE IT: Preheat the oven to 350°F. Use a fork and your fingers to shred the chicken, discarding the skin and bones. Heat the oil in a large nonstick skillet over medium heat. Add the onions and cook for 4 minutes or until soft. Dump in the chicken, corn, and garlic, and cook for 1 minute. Dump in the enchilada sauce, reduce the heat to medium-low, and simmer for 5 minutes. Heat the taco shells in the oven for 2 to 3 minutes, or until warm. For each taco, fill a shell with a tablespoon or two of cheese and about 1/3 cup of the chicken. Top with some lettuce and salsa.

 

 

Nutritional Facts per serving

CALORIES

212.1 CAL

FAT

8.9 G

SATURATED FAT

2.9 G

CHOLESTEROL

49.2 MG

SODIUM

439.3 MG

CARBOHYDRATES

14.9 G

TOTAL SUGARS

2.7 G

DIETARY FIBER

1.4 G

PROTEIN

18.2 G