These chipotle chicken tacos are a quick and easy dinner solution, but they definitely don't skimp on the flavor! Smoky, spicy chipotle chile in adobo sauce meets a medley of vegetables, hearty shredded chicken, crumbly queso fresco and fresh cilantro to create a must-make meal that's enjoyed by adults and kids alike—and you'll love how quickly your tacos come together!
Chipotle Chicken and Vegetable Tacos
- Prep Time 30 min
- Total 40 min
- Servings 4
- Ingredients 7
Ingredients
- 1 box (8 oz) frozen garden vegetable medley
- 1 chipotle chile in adobo sauce (from 7-oz can), chopped (with 1 tablespoon sauce)
- 1 cup shredded chicken breast
- 8 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
- 1/4 cup crumbled queso fresco cheese
- 1 tablespoon chopped fresh cilantro
- Lime wedges, if desired
Instructions
-
Step1Cook vegetable medley as directed on box; pour into 2-quart saucepan. Stir in chipotle chile and adobo sauce. Stir in chicken. Cook over medium heat 1 to 2 minutes, stirring frequently, until hot.
-
Step2Spoon filling onto tortillas; fold in half over filling. Sprinkle cheese and cilantro over filling. Serve with lime wedges.
Nutrition
260
Calories
8g
Total Fat
16g
Protein
33g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 260
- Calories from Fat
- 70
- Total Fat
- 8g
- 12%
- Saturated Fat
- 2 1/2g
- 12%
- Trans Fat
- 1g
- Cholesterol
- 35mg
- 11%
- Sodium
- 700mg
- 29%
- Potassium
- 95mg
- 3%
- Total Carbohydrate
- 33g
- 11%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 2g
- Protein
- 16g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 6%
- 6%
- Calcium
- 10%
- 10%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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