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Nutrition Facts
Serving Size 146 g
(Approx. 4 Servings)
Amount Per Serving
Calories 310 Calories From Fat 130
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 640 mg 27%
Total Carbohydrate 20 g 7%
Dietary Fiber 4 g 16%
Sugars 2 g
Protein 23 g
Vitamin A 6% Iron 4%
Vitamin C 2% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chicken Enchilada Tacos

Prep Time
25 minutes
Cook Time
40 minutes
Total Time
1 h 5 m
4  People


Recipe makes 4 Servings

1 Tbsp Olive Oil
1/2 Lb Chicken Breast
1 Tbsp ground cumin
1 Tsp garlic powder
1 Tsp black pepper
1/4 cup(s) Hatch Enchilada Sauce- Mild
1/2 cup(s) cilantro, chopped
4 Wheat Tortillas
1 cup(s) Queso Asadero Cheese Shredded
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Place a large skillet over medium-high heat. Add oil.
Add chicken and sprinkle with cumin, garlic salt, and pepper.
Cook 8 minutes per side then add enchilada sauce. Lower heat and cover pan.
Simmer chicken 30 minutes or until tender. Remove from heat.
In the same skillet, use 2 forks to shred the chicken into bite size pieces. Stir to coat chicken with pan drippings.
Heat tortillas before adding stewed chicken. Top tacos with cilantro and cheese.



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