12 corn tortillas
1 (16-ounce) container H-E-B shredded chicken
1 (12-ounce) container prepared pico de gallo (1 1/2 cups)
1 cup shredded low-at Monterey jack cheese
2 cups H-E-B salsa, any flavor
Heat oven to 350 degrees F.
Spray a 9 1/2 x 13 1/2-inch baking dish with non-stick cooking spray; set aside.
Combine chicken, pico de gallo and cheese in a bowl; set mixture aside.
Heat tortillas until soft.
Spread 1/4 cup chicken mixture down the center of each tortilla and roll tightly, one at a time.
Place in prepared baking dish in a single layer, seam-side down.
Spray tacos with non-stick cooking spray and bake in oven for 15 to 20 minutes until cheese melts.
Top tacos with salsa if desired
No Nutritional Information Available
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