Chicken and Bean Tacos
When you need dinner in a hurry, these hearty tacos go together in next to no time.
Ingredients
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8 taco shells or 6-inch flour tortillas
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1 3-1/8-ounce can bean dip
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6 ounces sliced fully cooked chicken breast or turkey breast
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2 cups shredded lettuce or purchased torn mixed greens for salads
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1 2-1/4-ounce can sliced pitted ripe olives, drained
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1 cup shredded cheddar or Monterey Jack cheese
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Chunky salsa (optional)
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Dairy sour cream (optional)
Directions
1.
Preheat oven to 375-degree F. Wrap taco shells or tortillas in foil; place on a baking sheet. Heat for 5 minutes. Heat bean dip according to directions on can. Meanwhile, stack chicken or turkey slices; roll up. Cut roll crosswise into 8 pieces; shred slightly with fingers.
2.
To assemble tacos, spread 1 to 2 tablespoons bean dip onto the bottom of taco shell (if using); top with lettuce. Add chicken pieces, olives, and cheddar or Monterey Jack cheese. (If using tortillas, lay each tortilla on a flat surface; sprinkle ingredients down center. Fold sides over filling.) Serve tacos topped with salsa and sour cream, if desired. Makes 4 servings.
Nutrition information
Calories 340, Total Fat 20 g, Saturated Fat 8 g, Cholesterol 67 mg, Sodium 478 mg, Carbohydrate 18 g, Protein 24 g.
Percent Daily Values are based on a 2,000 calorie diet
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