Shredded lettuce puts the crunchy on these cheesy chicken tacos! Hard to think of an easier way to please the whole family.
What You Need
Original recipe yields 4 servings
4 flour tortilla s (6 inch)
1 lb. boneless skinless chicken breast s, cut into bite-size pieces
1/2 tsp. ground cumin
1/2 tsp. chili powder
2 tsp. oil
1/2 cup chopped tomato
1 cup shredded iceberg lettuce
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
Add To Shopping List
Let's Make It
Heat oven to 425°F.
Crumble 4 sheets of foil to form 4 (2-inch) balls. Fold tortillas in half; place one foil ball inside each folded tortilla to resemble a taco shell. Place on two baking sheets. Bake 7 to 8 min. or until golden brown. Cool on baking sheets 5 min. or until taco shells are crisp. Remove and discard foil.
Meanwhile, toss chicken with spices. Heat oil in medium skillet on medium-high heat. Add chicken; cook 5 to 6 min. or until chicken is done.
Spoon chicken mixture into taco shells; top with remaining ingredients.
Prepare tortilla shells up to 24 hours in advance. Store covered at room temperature until ready to use.
Top with 1/2 cup TACO BELL® Thick & Chunky Salsa.
How to Easily Cut Chicken
Cutting boneless skinless chicken breasts into pieces can be a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen. The firmer chicken is much easier to cut and handle.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.