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Chicken Tacos


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Cuisine: Kid-Friendly Mexican

5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES

I tried using the powdered taco seasonings included in most make-your-own kits, but found them artificial-tasting and too sodium-laden. Trying to find a way to make a more authentic-style taco filling, I turned once again to one of my favorite 5:30 Challenge convenience foods --- canned Rotel tomatoes. This cupboard staple adapts to a variety of recipes with fresh flavor and a good balance of seasonings. I had good luck using leftover rotisserie chicken. I just pulled the meat from the bones and then warmed it in a reduced tomato sauce.
-- Jeanne Besser

Hands on time:   Total time: 30 minutes  Serves: 3

Ingredients:

    1 (10-ounce) can Rotel Mexican Festival or Original Tomatoes and Green Chilies
    2 cups shredded cooked chicken
    6 taco shells, heated according to package directions
    1/2 cup shredded Mexican blend or cheddar cheese
    1/2 cup shredded lettuce

Instructions:

In a large skillet over medium heat, add tomatoes and their juices and cook down until thickened. Add chicken and toss to combine. Heat through, about 5 minutes. Transfer chicken to a bowl and serve with taco shells, cheese and shredded lettuce.

Notes:

To serve, I set out a tray of toppings, including taco shells and soft tortillas, lettuce and grated cheese, and let everyone assemble their own. It is necessary to warn those with tender palates: Rotel tomatoes do pack a punch. Stick to the milder version if your taste buds are timid.

Nutrition:

Per serving: 337 calories (percent of calories from fat, 42), 33 grams protein, 15 grams carbohydrates, 2 grams fiber, 15 grams fat (5 grams saturated), 92 milligrams cholesterol, 402 milligrams sodium.

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