ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Tomato Stand 'N Stuff Tacos

Prep time 20 mins
Start to Finish time 20 mins
Yield 4 tacos
Try these delicious tacos at your next taco night feast; they come together quickly and are sure to be a hit with the whole family!

Ingredients

  • Tacos
  • 1 tablespoon vegetable oil
  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • 1 pouch (8 oz) Old El Paso® Mexican cooking sauce roasted tomato
  • 4 Old El Paso® Stand 'N Stuff® soft flour tortillas (from 6.7-oz package)
  • Toppings
  • 1/2 cup shredded lettuce
  • 1/2 cup sour cream
  • diced tomatoes (if desired)

Nutrition Information

  • calcium 6 %
  • calories 340
  • caloriesfromfat 160
  • carbohydrate 17 g
  • cholesterol 85 mg
  • fat 18 g
  • fiber 0 g
  • iron 8 %
  • protein 28 g
  • sodium 580 mg
  • sugars 1 g
  • satfat 6 g

How to Make It

  1. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes or until lightly browned.

  2. Add cooking sauce. Reduce heat; simmer uncovered about 8 minutes or until chicken is no longer pink in center.

  3. Meanwhile, heat tortillas as directed on package. Spoon chicken mixture into tortillas. Add Toppings.