[ziplist]

Chicken Nacho Tacos

Prep time: 10 min | Cook time: 10 min | Total time: 20 min

Ingredients

  • 4 tablespoons butter, unsalted
  • 1/4 cup all purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups heavy cream
  • 1 1/2 cups shredded cheddar cheese
  • 4.5 ounces Old El Paso Green Chiles
  • 2 tablespoons mild salsa of your choice (I use the Roasted Chipotle Salsa from Trader Joe’s)
  • 5.4 ounce box Old El Paso Nacho Cheese Stand n’ Stuff Shells, 10 count
  • 20 grilled chicken slices, sliced thinly
  • 4 cups thinly sliced romaine lettuce
  • 1 cup halved cherry tomatoes

Directions

  1. Place butter into a small saucepan over medium heat. Once melted whisk in flour, salt and pepper. Slowly whisk in cream whisking until thickened. Stir in cheese until melted. Add green chiles and salsa, stirring to combine. Reduce heat to simmer, stirring often.
  2. Place taco shells onto a serving plate and fill each shell with 2 slices of grilled chicken. Top with 2 tablespoons of queso then lettuce and tomatoes. Serve immediately.

Makes 10 Servings

This post is in partnership with Old El Paso however thoughts and opinions are my own.