Roasted Tomato Chicken Tacos

1/14/2014, 9:59 p.m.
Servings: 4

Servings: 4



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.