Joan’s Baked Chicken Tacos
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By Joan Janak
Joan’s Baked Chicken Tacos
6 steps
Prep:15minCook:15min
Updated at: Thu, 17 Aug 2023 09:51:09 GMT
Nutrition balance score
Great
Glycemic Index
31
Low
Glycemic Load
48
High
Nutrition per serving
Calories1174.2 kcal (59%)
Total Fat16.1 g (23%)
Carbs154.1 g (59%)
Sugars12.7 g (14%)
Protein101.1 g (202%)
Sodium3189.9 mg (159%)
Fiber39.4 g (141%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Add undrained Rotel and chicken breast to Instant Pot and pressure cook 5 minutes using Poultry setting then shred the chicken breast with forks.
Step 2
Sauté diced red onion in olive oil.
Step 3
Add shredded chicken breast with Rotel, diced chipotle peppers, taco seasoning, black beans, and salt to the sautéed onions. Cook to remove liquid.
Step 4
Heat 12 Old El Paso Stand and Stuff taco shells at 325F for 5 minutes then stuff with chicken mixture.
Step 5
Top with shredded cheddar cheese and heat until cheese is melted.
Step 6
Top with diced avacado, cilantro, sour cream, and jalapeños.
Notes
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