Ingredients |
Flour Tortillas: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Partially Hydrogenated Soybean Oil, Glycerin, Baking Powder (Baking Soda, Sodium Aluminum Phosphate, Fumaric Acid), Corn Syrup Solids. Contains Less Than 2% Of: Salt, Potassium Sorbate and Calcium Propionate (Preservatives), Monoglycerides, Dough Conditioner (Salt, Wheat Starch, Enzymes), L-Cysteine Hydrochloride.
Chipotle Chicken Seasoning Mix: Garlic Powder, Corn Starch, Salt, Onion Powder, Paprika, Dried Chipotle Pepper, Dried Tomato, Sea Salt, Sugar, Spices. Contains Less Than 2% Of: Citric Acid, Partially Hydrogenated Soybean Oil, Chili Pepper, Maltodextrin, Silicon Dioxide (Anticaking Agent), Natural Smoke Flavor, Ethoxyquin (Preservative). Chipotle Taco Sauce: Tomato Puree (Water, Tomato Paste), Water. Contains Less Than 2% Of: Salt, Modified Corn Starch, Distilled Vinegar, Sugar, Dried Chipotle Pepper, Sea Salt, Spices, Dried Roasted Garlic, Citric Acid, Onion Powder.
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Directions |
Chicken (prep time 25 min).
You will need:
1 lb uncooked boneless skinless chicken breasts.
1 cup water.
1 large onion, thinly sliced.
Simmer & shred chicken:
1. Cut three deep slashes across each chicken breast. Combine water and chicken seasoning in 10- or 12-inch skillet; add chicken and onion. Heat to boiling over medium-high heat. Reduce heat. Cover; boil gently 14 to 17 minutes, stirring and turning chicken over occasionally, until chicken is cooked through and centers are no longer pink (165 degrees F).
2. Transfer chicken to cutting board. Continue to cook sauce in skillet (uncovered). Using two forks, shred chicken. Return chicken to skillet. Cook uncovered 1 to 2 minutes, stirring frequently, until excess liquid has evaporated.
Warm tortillas:
3. Remove tortillas from bag. To heat in microwave, place stack of tortillas on microwavable plate. Cover with microwavable waxed paper. Microwave on high 45 to 60 seconds until warm. (To heat in oven, wrap tortillas in foil; place on cookie sheet. Bake at 325 degrees F for 10 minutes until warm.)
Fill & serve:
4. Spoon chicken mixture onto tortillas. Top with Chipotle taco sauce and desired toppings. Refrigerate leftovers.
You can use frozen chicken breasts!
Make as directed above - except omit cutting deep slashes across chicken breasts. Increase simmer time to 20 to 23 minutes. Be sure to remove all packaging material from chicken breasts before cooking!
Do not microwave tortillas in bag. Seal leftover tortillas in food - storage plastic bag or container.
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Marketing Description |
Old El Paso™ Chipotle Chicken Restaurante Soft Taco Dinner Kit.
Established 1938.
Add chicken & onion.
Suggested toppings:
Avocado.
Lettuce.
Sour cream.
Includes:
10 soft flour tortillas, chicken seasoning, chipotle taco sauce for topping the tacos.
Medium.
Per 2 tortillas, 1 tbsp sauce, 2 tsp seasoning:
170 calories.
1g sat fat, 5% DV.
850mg sodium, 35% DV.
2g sugars.
See nutrition facts for ''as prepared'' information.
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