Chicken Bock-Bock Tacos

Be the first to
rate this recipe!
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:


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


    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)


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.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.