Chicken Tacos

What you need:

1 lb ground chicken

2 cans Rotel, heat of your choice. I use Original.

Corn tortillas

Directions:

1. Thaw ground chicken and place in a skillet with both cans of Rotel.
2. Cook on medium high heat until chicken is cooked through.
3. Turn to medium low and continue simmering until the juices are evaporated, about 20 minutes.
4. Serve in warmed corn tortillas. I use 2 tortillas per taco because the juice soaks through one too quick :)

This is a quick way to make chicken tacos. I normally use boneless, skinless chicken breast and shred it after it's been cooking for a couple of hours, but this recipe allows you to make the whole meal in less than 30 minutes. You can top with fresh pico de gallo to make them perfect, but the best thing about these tacos is that they don't need sour cream or cheese because there is so much flavor in the filling. Yum!

Nutrition Facts:

Serving Size: 1/4 of prepared mix with 4 white corn tortillas, Calories: 410, Calories from fat: 100, Total fat: 11 g, Saturated fat: 2.5 g, Trans fat: 0 g, Polyunsaturated fat: 1 g, Monounsaturated fat: 0 g, Cholesterol: 65 mg, Sodium: 610 mg, Total Carbohydrates: 45 g, Fiber: 7 g, Sugars: 7 g, Protein: 29 g