Ingredients
3
boneless skinless chicken breasts (about 1.25 lbs)
1
package (1 oz) Old El Paso™ taco seasoning mix
2
tablespoons vegetable oil
1
package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
1
can (4.5 oz) Old El Paso™ chopped green chiles
2
ripe avocados, peeled, pitted and diced
1/2
cup sour cream
Preparation
Rub both sides of chicken breasts with taco seasoning mix. In 12-inch nonstick skillet, heat oil over medium-high heat until hot. Cook chicken in oil 8 minutes, turning once. Decrease heat to medium; cover skillet. Cook 5 to 8 minutes or until thermometer inserted in thickest part of the chicken reads 165°F. Let stand 3 minutes. Thinly slice chicken.
Heat tortillas as directed on package. Fill tortillas with chicken, chiles, avocado and sour cream.
