These Old El Paso™ Stand 'N Stuff™ soft flour tortillas make dinner even more fun to make and eat!
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
Preheat the oven to 200°C (180°C for fan assisted ovens), gas mark 6.
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.
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.
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.
Expert Tips
You can change the toppings or serve a selection for everyone to help themselves – try diced avocado, chopped tomatoes, soured cream or guacamole.
Short on time? Buy a ready-cooked rotisserie chicken from the deli counter and shred the meat discarding any skin and bone.
