Roasted Tomato Chicken Tacos
1/14/2014, 9:59 p.m.
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into thin strips
1 pouch (8 oz) Old El Paso® Mexican cooking sauce
8 flour tortillas for soft tacos & fajitas (6 inch)
2 medium avocados, pitted, peeled and diced
½ cup crumbled queso fresco cheese
1 cup fresh cilantro leaves
In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes or until lightly browned.
Add pouch of sauce. Reduce heat; simmer uncovered about 8 minutes or until chicken is no longer pink in center.
Spoon chicken mixture on tortillas. Add toppings. Roll up tortillas.