- Tacos:
- 1 tablespoon vegetable oil
- 1 pound boneless skinless chicken breasts, cut into thin strips
- 1 (8 ounce) pouch Old El Paso® Mexican cooking sauce, roasted tomato
- 4 Old El Paso® Stand 'N Stuff® taco shells
- Toppings:
- 1/2 cup shredded lettuce
- 1/2 cup sour cream
- Diced tomatoes (optional)
- In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes or until lightly browned.
- Add cooking sauce. Reduce heat; simmer uncovered about 8 minutes or until chicken is no longer pink in center.
- Meanwhile, heat tortillas as directed on package. Spoon chicken mixture into tortillas. Add Toppings.