These Easy Shredded Chicken Tacos will come together with ease since they are prepared with pre-cooked chicken. Shred the chicken, then toss with our BULL'S-EYE BLAZIN' CHIPOTLE Barbecue Sauce for a kick of heat. If you’re not a fan of raw onions, then you're sure to love the quick pickling technique we use.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 small red onion, thinly sliced
2 Tbsp. red wine vinegar
2 cups shredded cooked chicken breasts
1/4 cup Bull's-Eye Blazin' Chipotle Barbecue Sauce
8 corn tortillas (6 inch), warmed
1/4 cup sour cream
1 cup Cracker Barrel Finely Shredded 3 Cheese Mexicana Cheese
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How do I make it ?
Toss onions with vinegar in bowl; let stand 10 min.
Meanwhile, combine chicken and barbecue sauce in microwaveable bowl. Microwave on HIGH 1 to 2 min. or until heated through, stirring after each minute.
Drain onions; discard vinegar. Spoon chicken onto tortillas; top with sour cream, cheese and onions.
Kraft Kitchen Tips!
If you don’t have red wine vinegar, you can use Heinz Distilled White Vinegar instead.
For less heat, prepare using Bull’s-Eye Bold Original Barbecue Sauce.
How to Warm the Tortillas
Add tortillas, 1 at a time, to skillet; cook on medium-low heat 1 min. on each side or just until warmed. Or, stack tortillas, wrap in damp paper towels, and microwave on HIGH 1 min. or just until tortillas are warmed.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 6 g
Cholesterol 80 mg
Sodium 360 mg
Carbohydrate 29 g
Fibre 3 g
Sugars 5 g
Protein 28 g
4 servings, 2 tacos (212 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.