Soft Tacos with Chicken

Soft Taco with Chicken

Soft Taco with Chicken

This filling may also be used to fill crisp taco shells.


Makes 8 tacos


8 (6- or 7-inch) corn tortillas
2 tablespoons butter or margarine
1 medium onion, chopped
1-1/2 cups shredded cooked chicken
1 can (4 ounces) diced green chilies, drained
2 tablespoons chopped fresh cilantro
1 cup (1/2 pint) sour cream
Black pepper
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
1 large avocado, peeled, pitted and diced
Green taco sauce


  1. Stack and wrap tortillas in foil. Warm in 350°F oven 15 minutes or until heated through. Melt butter in large skillet over medium heat. Add onion; cook until tender. Add chicken, green chilies and cilantro. Cook 3 minutes or until mixture is hot. Reduce heat to low. Stir in sour cream; add salt and pepper to taste. Heat gently; do not boil. To assemble each taco, spoon about 3 tablespoons chicken mixture into center of each tortilla; sprinkle with 2 tablespoons cheese. Top with avocado; drizzle with 1 to 2 teaspoons taco sauce. Sprinkle tacos with remaining cheese. Roll tortilla into cone shape or fold in half to eat.

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