Categories: Chicken

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 tablespoon extra virgin olive oil
• Salt and pepper
• 11/2 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken broth
• 4 oz cream cheese, cut into cubes
• 1 (4 oz) can Old El Paso diced green chiles
• 2 cups loosely packed cilantro leaves, roughly chopped
• 1 box (4.6 oz) Old El Paso® taco shells (12 shells), heated as directed on box
• Lettuce, tomato, avocado and additional cilantro, for serving

Directions

1. Cut the chicken into bite sized pieces. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through. Remove to a bowl.
2. In the same skillet, melt the butter. Whisk in the flour and cook for a minute or two. Slowly whisk in the chicken broth, constantly whisking to avoid lumps. Cook until it starts to thicken, a minute or two. Add in the cream cheese and stir until melted and combined. Stir in the green chiles and cilantro. Add the chicken back in and stir to coat.
3. Fill the taco shells with the chicken mixture and top with shredded lettuce, diced tomatoes, diced avocado and additional cilantro.

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