El Grande Burritos

Easy Chicken Enchilada Stand’n’Stuff™ Soft Tacos

These Old El Paso™ Stand 'N Stuff™ soft flour tortillas make dinner even more fun to make and eat!
  • 30 Minutes Total Time
  • Medium Spice Level
  • 10 Ingredients

Ingredients

Tacos
1 tablespoon vegetable oil
550g chicken mini fillets
1 pack Old El Paso™ Stand 'N' Stuff Soft Flour Tortillas
1 jar (344g) Old El Paso™ Cooking Sauce for Enchiladas
3 tablespoons Old El Paso™ Sliced Green Jalapeños, drained and chopped
175g Cheddar cheese, grated
To Serve
Thinly sliced red onion
Fresh chopped coriander
Old El Paso™ Thick ‘N’ Chunky Salsa
Soured cream

Instructions

1. Preheat the oven to 200ºC (180ºC for fan assisted ovens), gas mark 6.
2. Heat the oil in a large non-stick frying pan over a medium-high heat. Add the chicken fillets and cook for 15 minutes, turning occasionally, until cooked through. Remove and drain on kitchen paper. Cool for 5 minutes then tear or cut into small pieces.
3. Place the tacos on a baking sheet. Mix the chicken in a large bowl with the enchilada sauce and sliced jalapeños. Divide the mixture between the tacos and scatter over the grated cheese.
4. Bake for 8-10 minutes until the cheese has melted and the chicken filling is piping hot. Serve with sliced red onion, chopped coriander, salsa and soured cream.

Serve with Old El Paso™ Original Nachips™ and guacamole.
You roll up the burritos like you would a chimichanga. This way it ensures all the filling stays inside.