Mild Chicken Tacos

These tacos are a bit different. They're colorful and easy. Let the diners assemble their own tacos.

INGREDIENTS | SERVES 6 to 8

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 cups shredded cooked chicken
  • 1 (4-ounce) can diced green chilies, drained
  • 1 (15-ounce) can black beans, drained
  • 1 (8-ounce) can mild salsa, divided
  • 1 (8-ounce) package cream cheese, softened
  • ⅓ cup chopped cilantro leaves
  • 2 avocados, peeled and diced
  • 2 tablespoons lemon juice
  • 6–8 crisp corn taco shells
  • 3 cups shredded lettuce
  • 2 cups shredded pepper jack cheese
  • 1 cup sour cream
  • 3 tomatoes, chopped
  1. Preheat oven to 400°F. In large saucepan, heat olive oil over medium heat. Add onion and garlic; cook and stir for 6 minutes.

  2. Add shredded chicken, green chilies, black beans, and ½ of the salsa; simmer.

  3. In medium bowl beat together remaining salsa with cream cheese and cilantro; set aside. Toss avocados with lemon juice.

  4. Place taco shells on baking sheet and bake for 5 to 6 minutes until crisp.

  5. To assemble, first spread cream cheese mixture inside taco shells. Add chicken mixture, lettuce, cheese, sour cream, and tomatoes; serve immediately.

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