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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 107.0
  • Total Fat: 2.8 g
  • Cholesterol: 26.4 mg
  • Sodium: 119.9 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 0.6 g
  • Protein: 10.4 g

View full nutritional breakdown of Chicken Bock-Bock Tacos calories by ingredient
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Chicken Bock-Bock Tacos

Submitted by: SOUR_KRAUT

Introduction

Good way to use left-over roast chicken. Good way to use left-over roast chicken.
Number of Servings: 12

Ingredients

    1 1/2 lb. Rotisserie Chicken (cooked)
    11 oz. Mexi-Corn (frozen/canned)
    10 oz. Enchilada Sauce (green to save calories)
    Taco shell of choice
    Cheese, Lettuce, Sour Cream, or Salsa to top (must add these ingredients on your own in your food tracker)

Directions

HOW TO MAKE IT: Preheat the oven to 350deg. Use a fork and your fingers to shred the chicken, discarding the skin and bones. Heat the oil in a large nonstick skillet over med. heat. Add the onions and cook for 4 min.'s or until soft. Dump in the chicken, corn and garlic, and cook for 1 min.

Dump in the Enchilada sauce, reduce the heat to med.-low and simmer for 5 min. or until heated through. Heat the taco shells in the oven for 2-3 min. or until warm. For each taco, fill a shell with about 1/3 cup of chicken mixture and top with your choice of cheese, lettuce, salsa, etc.

Makes 12 tacos.

Number of Servings: 12

Recipe submitted by SparkPeople user KTRAUT.






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