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Nutrition Facts
Serving Size 298 g
(Approx. 6 Servings)
Amount Per Serving
Calories 410 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 135 mg 45%
Sodium 1390 mg 58%
Total Carbohydrate 33 g 11%
Dietary Fiber 3 g 12%
Sugars 5 g
Protein 35 g
Vitamin A 20% Iron 10%
Vitamin C 25% Calcium 30%
*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.
Soft Chicken Tacos
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

16 Oz H-E-B® Fully Cooked Shredded Chicken
12 Oz medium pico de gallo
1 cup(s) Monterey Jack shredded cheese
12 yellow corn tortillas
2 cup(s) mild salsa picante
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Instructions

1
Heat oven to 350°F.
2
Spray a 9 1/2 x 13 1/2-inch baking dish with nonstick cooking spray; set aside.
3
Combine chicken, pico de gallo and cheese in a bowl; set mixture aside.
4
Heat tortillas until soft.
5
Spread 1/4 cup chicken mixture down the center of each tortilla and roll tightly, one at a time.
6
Place in prepared baking dish in a single layer, seam-side down.
7
Spray tacos with nonstick cooking spray and bake in oven for 15-20 minutes until cheese melts.
8
Top tacos with salsa.

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